Happy Sunday Bread Heads! This week we are going to fulfill another request, sort of. One of the Bread Heads asked for a chocolate bread recipe like the one that they found at an on campus store. This bread is a quick bread, meaning that is made from a batter and is not raised. I have recipes for ones like that, but I got to thinking about actually yeast chocolate breads. So, this week we are going to do chocolate bread that is more like bread and less like cake.
This bread is not sweet at all, it uses unsweetened Dutched Cocoa and just four tablespoons of sugar. It also has orange zest which gives a lovely aroma to the bread. While it is not sweet, it is also not exactly the kind of bread you would make a sandwich on. This a bread that is best served at brunch or tea with lots of butter and just a bit of sage honey.
Chocolate Bread:
Ingredients:
½ cup hot water (120 to 130 degrees)
1 package (2 ½ teaspoons) dry yeast
2 ¾ cups flour
¼ cup unsweetened Dutched Cocoa
4 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
Zest from one orange
½ teaspoon cinnamon
2 tablespoons butter (at room temperature)
1/3 cup milk
1 egg
Baking Pan - One 8"x4" bread pan
Method:
Pour the hot water into a small bowl and whisk in the yeast. Set aside.
If you are doing this by hand, combine all the of dry ingredients in a large bowl. Cut the butter into 8 pieces and toss in the bowl. Rub the butter into the dry ingredients until no piece of butter are visible.
If you are doing this with a stand mixer, combine all the dry ingredients in the work bowl. Cut the butter into eight pieces. Toss them in the bowl. Using the paddle attachment run the mixer at low speed until the butter is completely incorporated. It will take about three minutes. Even when using a mixer I usually do the butter by hand, it takes about the same amount of time.
For both ways pour in the wet ingredients, including the yeast mixture, and using the paddle attachment or a large wooden spoon stir until the dough comes together. It will be thick and black and rather sticky. If you are kneading with a stand mixer attach the dough hook and knead for 5 minutes at medium low speed.
If you are doing this by hand, turn the dough out onto a well floured work surface and with lightly floured hands knead the dough until it is smooth and elastic, using the push-turn-fold method. The dough might be a little sticky, if so, add small sprinkles of flour.
Liberally grease a bowl with butter. Place the dough in the bowl then using you fingers butter the outside of the dough. This will keep if from drying while it rises. Cover with plastic wrap and allow to rise until it has doubled in volume, about 1 hour.
When the dough has risen, turn out onto a lightly floured work surface. Push the dough down to deflate. Press the dough out into an oval a little longer than your pan. Fold the dough over the middle and tightly pinch the seams together. Place the dough in the pan and tuck the ends under. Cover with plastic wrap and allow to rise until it has doubled in volume, about 1 hour.
Twenty minutes before backing, set a rack in the middle of the oven, and preheat to 375. When the loaf is risen, remove the plastic wrap and slip into the hot oven. Turn the temperature down to 350 and bake for 30 to 40 minutes. When the loaf is done it will be well risen, above the level of the top of the pan, and will be firm to the touch.
Turn the loaf out onto a wire rack to cool. Do not cut into this bread while it is cooling. It is rather fragile while warn.
After being tormented by the smell of chocolate and orange for about an hour, you will be able to cut and serve this loaf. It makes a fabulous toast, plus the toasting will wake up the chocolate and orange smells.
Hopefully this bread will hit all the spots that the title chocolate bread invokes. I am working on a new French Sourdough Chocolate bread, but it won’t be ready for a couple of weeks. Next week we’ll be doing cinnamon rolls!
The flour is yours.
If you are looking for the previous installments in this epic series, you can find them at the links below:
Scottish Soda Bread
Jewish or New York Style Rye
Pecan Sticky Buns
Irish Freckle Bread
Onion Braid Bread
Croissants Plain, Almond and Chocolate
Dark Grains Bread
French Bread and French Toast
Hot Cross Buns
Water Bagels
Best Ever Biscuits
English Style Oat Bread
Potato Bread
Scones – Cinnamon and Chocolate Chip
Danish Walnut Braid
Fragels! (Deep Fried Cinnamon Raisin Bagels)
Scones Orange Cranberry and Lemon Cherry Cornmeal
Italian Batter Bread
English Muffins
Braided Lemon Bread
Deep Dish and Thin Crust Pizza Dough
Guinness Stout Soft Pretzels
Sunday Bread - Pesto Bread
Challa
Marbled Veggie Bread