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    Home » Baked Bread » Chocolate Yeast Bread for #BreadBakers

    Chocolate Yeast Bread for #BreadBakers

    Published: Mar 8, 2016 · Modified: Dec 12, 2019 by Pavani · 16 Comments

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    All the recipes so far this month revolve around Chocolate. After 4 posts for kid friendly chocolate posts from last week, I have yet another recipe with chocolate and this time it is for the Bread Baker's group. Our lovely host for the month Shireen Siqueira wanted us to make any bread with cacao, cocoa or carob in form.

    Chocolate Bread with yeast

    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.

    Chocolate Bread with Yeast

    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).

    Chocolate Bread with Yeast

    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:

    Chocolate Bread with yeast

    Chocolate Yeast Bread

    Recipe to make Chocolate yeast bread. 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. 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.
    Author: Pavani
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    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins
    Course: breads
    Cuisine: American
    Servings: 1 x

    Ingredients

    • 1½ cups Bread Flour
    • ½ cup Wholewheat Flour (if not using wholewheat flour, use 2cups of bread flour)
    • 2¼ tsps Yeast Instant
    • 6 tbsps Sugar
    • 4 tbsps Butter
    • 3 oz chocolate . Bittersweet or Semisweet , chopped
    • 1½ tsps Espresso coffee powder or instant (optional)
    • ¾ tsp Salt
    • 1 tbsp Egg replacer powder (or 1 large )
    • ½ tsp Vanilla Extract
    • ¼ cup Cocoa Dutch processed powder
    • ¾ cup chocolate Semisweet chips
    • ½ cup Almonds walnuts pecans Toasted or or (optional)
    • ¾ cup Milk Lukewarm (whole or 2%)

    Instructions

    • Bring a small saucepan of water to boil. Combine 3oz. chopped chocolate and butter in a bowl that fits over the saucepan (make sure that the bottom of the bowl doesn't touch the water -- basically you are creating a double boiler). Melt the butter and chocolate by stirring occasionally until the mixture is smooth. Remove from heat and let cool slightly.
    • In the bowl of a stand mixer or a large bowl, whisk the yeast with warm milk, 1tbsp sugar and set aside for a few minutes. Then stir in the remaining sugar, espresso powder, egg replacer mixture (or the egg), vanilla and sea salt.
    • Stir in half of the flour and cocoa powder, then the melted chocolate and butter mixture and stir until well incorporated. Next add the remaining flour mixture and knead for 5 minutes.
    • The dough is quite sticky but comes together into a bowl. Place it in a lightly greased bowl. Cover and set aside to rise for 2~3 hours or until it looks quite puffy. My kitchen was quite cold and it took me about 3 hours to get to this stage. Start checking the progress from 11/2 hours just to make sure that it doesn't over-proof.
    • Lightly grease a 8½"x4½" loaf pan.
    • Stir in the chocolate chips and chopped nuts, if using. Using a spatula, fold the dough over itself in the bowl for about 30 seconds, then transfer it over to the buttered pan, pressing it down to spread to the corners. Cover with a greased plastic wrap and let rise for one hour.
    • Preheat the oven to 350°F.
    • Bake the bread for 35~40 minutes or until it sounds hollow when tapped on it. An instant-read thermometer should read 180°F in the center.
    • Remove from the oven and after 5 minutes remove the bread from the pan onto a wire rack to cool completely before slicing.

    Notes

    Chocolate Bread with Yeast
    Fellow BreadBakers and their Breads with Cocoa, Cacao or Carob in any form:
    • Chocolate & Cherry Swirl Breads from The Bread She Bakes
    • Chocolate Orange Swirl Buns from Mayuri's Jikoni
    • Chocolate and Vanilla Brioche from Kidsandchic
    • Chocolate Banana Quick Bread from Basic N Delicious
    • Chocolate Buttermilk Quick Bread from Cindy's Recipes and Writings
    • Chocolate Cinnamon Rolls from A Day in the Life on the Farm
    • Chocolate Filled Bundt Bread from Food Lust People Love
    • Chocolate Hazelnut Banana Bread from Hezzi-D's Books and Cooks
    • Chocolate Monkey Bread from Sara's Tasty Buds
    • Chocolate Peanut Butter Chip Quick Bread from Magnolia Days
    • Chocolate Peanut Butter Cinnamon Rolls from From Gate to Plate
    • Chocolate Yeast Bread from Cook's Hideout
    • Croatian Povitica - Chocolate Walnut Swirl Bread from Herbivore Cucina
    • Dark Chocolate Cherry Pocket Bread from Karen's Kitchen Stories
    • Dark Chocolate Chip Hot Cross Buns from Baking in Pyjamas
    • Double Chocolate Espresso Scones from Wholistic Woman
    • Double Chocolate Zucchini Bread from Sizzling Tastebuds
    • Egg Free 45 Minutes Chocolate Buns from Gayathri's Cook Spot
    • Eggless Chocolate Babka from I Camp in my Kitchen
    • Eggless Chocolate Swirl Buns from Seduce Your Tastebuds
    • Eggless Triple Chocolate Scones from Spill the Spices
    • Four-Chocolate Sour Cream Quickbread from What Smells So Good?
    • Leopard Print Bread from Spiceroots
    • Pain Au Chocolat (Chocolate filled Croissants) from G'Gina's Kitchenette
    • Pane Al Cioccolato - Chocolate Bread from Ruchik Randhap
    • Petits Pain au Chocolat - Mini Chocolate Croissant from Sneha's Recipe
    • Sourdough Cacao Sweet Bread from The Schizo Chef
    • Sweet Russian Chocolate Braid from Hostess At Heart
    • Two Chocolates Greek Yogurt Banana Bread from La cocina de Aisha
    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
    We take turns hosting each month and choosing the theme/ingredient.
    If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Smruti Shah

      March 08, 2016 at 5:54 am

      Stunning bread with awesome pictures Pavani!!

      Reply
    2. Renee Dobbs

      March 08, 2016 at 10:41 am

      Oh my your bread looks incredible. What a treat it would be to have it for breakfast! It would be marvelous with coffee.

      Reply
    3. Rocío RG kidsandchic

      March 08, 2016 at 4:13 pm

      fantastic recipe !!

      Reply
    4. Cindy Kerschner

      March 08, 2016 at 4:24 pm

      This bread looks so moist and tender!

      Reply
    5. Julie

      March 08, 2016 at 10:30 pm

      Oh my gosh this bread looks delicious, and I can't believe you made french toast out of it! My husband would clean the garage if I made him that for breakfast!

      Reply
    6. Wendy Klik

      March 08, 2016 at 11:08 pm

      I can just imagine how good this was as french toast.

      Reply
    7. Shireen Sequeira

      March 09, 2016 at 12:01 pm

      Always love your choice of breads Pavani and I am so happy that you picked this yeast bread which looks stunning (love the shots!) and I bet tastes as great too! Thanks for participating in this event!

      Reply
    8. Kalyani

      March 10, 2016 at 3:43 am

      thats a great bread with yeast pavani , and chocolicious too 🙂 do add it to the kids delight linkup giveaway too 🙂

      Reply
    9. Karen Kerr

      March 10, 2016 at 6:02 am

      Alrighty, you had me with this bread, and then when you mentioned that TJ spread... omg!

      Reply
    10. Beth

      March 13, 2016 at 10:28 am

      This sounds exceptional - but if it's a David Lebovitz recipe, I'm not surprised at all!

      Reply
    11. Mayuri Patel

      March 13, 2016 at 9:12 pm

      The bread slices look so beautiful. I love that the almonds show up in the brown background.

      Reply
    12. Ansh

      March 14, 2016 at 2:11 am

      I love the deep deep color on this bread. I almost picked this bread to make this month, then the zebra one won me over. I will also probably make mine with more whole wheat! Love how your bread turned out.

      Reply
    13. sneha datar

      March 14, 2016 at 5:10 pm

      Bread looks delicious, good breakfast bread.

      Reply
    14. Georgina K.

      March 17, 2016 at 10:45 am

      Stunning Pavani. I was planning on making the same minus the nuts. Wouldn't change yours in any way. Love the way you write too.

      Reply
    15. Global Tastes & Travels Inc.

      March 28, 2016 at 2:39 pm

      wow - that French Toast must have been amazing - what a soft and tender looking bread

      Reply
    16. Global Tastes & Travels Inc.

      March 28, 2016 at 2:39 pm

      wow - that French Toast must have been amazing - what a soft and tender looking bread

      Reply

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