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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.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: breads
Cuisine: American
Servings: 1 x
Author: Pavani

Ingredients

  • cups Bread Flour
  • ½ cup Wholewheat Flour (if not using wholewheat flour, use 2cups of bread flour)
  • tsps Yeast Instant
  • 6 tbsps Sugar
  • 4 tbsps Butter
  • 3 oz chocolate . Bittersweet or Semisweet , chopped
  • 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:
#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].