Chocolate bread 2

Yield: 1 Loaf

Measure Ingredient
1 Pkg Active Dry Yeast
2 tablespoons Sugar
¼ cup Warm Water
1 cup Warm Water
4 cups All-Purpose Flour
⅓ cup Dutch Process Cocoa, Unsweetened
2 teaspoons Salt
1 Egg, Lightly Beaten
2 tablespoons Sweet Butter, At Room Temperature
1 cup Chocolate Morsels

Combine the yeast with half the sugar and the first measure of warm (110 degree) water. Let stand until foamy (about 3 minutes). Combine the flour, cocoa and salt in the bowl of an electric mixer. Use a wooden spoon to stir in the yeast mixture, the butter, remaining sugar and the second measure of water. Fit the mixer with a dough hook and knead the dough at medium speed until the dough is smooth and supple (about 10 minutes). Turn out onto a lightly floured board.

Knead by hand for 1 minute, adding more flour if needed. The dough must be quite firm, not sticky, as it must stand on its own. Knead in the chocolate morsels. Place the dough in the mixing bowl. Cover with greased plastic wrap. Let rise in a warm place until doubled in bulk (1-1½ hours). Grease the baking pan. Turn the dough out. Punch down. Knead for 1 minute to expel air. Let rest for 5 minutes. Form into an 8" x 4" oval. Place on the baking pan. Preheat the oven to 400 degrees. Cover loosely with greased plastic wrap. Let rise until doubled in bulk (about 1 hour). Place the baking pan on the middle rack of the oven. Bake for 15 minutes. Reduce oven temperature to 375 degrees. Bake for another 25 minutes. Cool on a rack. Serve with sweet butter.

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