Initially I was planning to bake something that is good for Easter, like chocolate babka or something in those lines, but when I saw this chocolate yeast bread recipe on David Lebovitz’s site I dropped all the earlier ideas and made that instead. I have only tried baking chocolate yeast bread twice before, first time in this chocolate cherry bread and then in this sourdough chocolate bread, so I was intrigued on how this bread would turn out.
This bread is not soft and moist like chocolate cake or even any quick bread. It is a little dense with a nice crumb and is perfect to eat just as is or with a smear of butter (or if you are me a tiny bit Trader Joe’s cookie-cocoa swirl — this stuff is amazing).
I almost followed the recipe to the T except for adding some wholewheat flour along with the bread flour and subbed the egg with egg replacer powder. This bread is just slightly sweet and is great to serve for breakfast or for an afternoon snack. I made a French toast with the leftover bread and served with fruit (banana and strawberry) it tasted absolutely heavenly.
Recipe from David Lebovitz’s recipe: