Chocolate bread recipes?
I'm in search for a chocolate bread recipe. Not muffins or quick breads, please. Basically, I'm thinking of a chocolate based bread that is risen from yeast it could be flavored with anything else like orange, cinnamon, etc.
Thanks in advance.
Pane Alla Cioccolata
Recipe By: Rustic European Breads from Your Bread Maker
• 1 1/4 teaspoon bread machine yeast
• 2 1/4 cup hard wheat flour
• 1/4 cup sugar
• 3 tablespoon Dutch process black or natural cocoa, unsweetened
• 3/4 teaspoon salt
• 3/4 cup + 1 tbs. water
• 1 large egg yolks
• 1 1/2 teaspoon sweet butter
• 1/2 cup semisweet chocolate chips, highest quality
Combine all the ingredients in the bread machine pan and process on the regular bake or the light crust cycle.
To make a hand-formed loaf:
Preheat the oven and stone to 450 degrees. Process all ingredients on dough cycle and form a boule by hand. Transfer to stone, spray oven cavity liberally during the first 5 minutes, and reduce heat to 400 degrees. Bake for 35-40 minutes.
Makes a 1 pound loaf.
For a 1 1/2 pound loaf use:
• 2 tsp. yeast
• 3 cups bread flour
• 1/3 cup sugar
• 1/4 cup cocoa
• 1 tsp. salt
• 1 1/8 cups + 1 tbs. water
• 1 large egg yolk
• 1 tbs. butter
• 3/4 cup chips
Add an additional 10 minutes to baking time, checking during the extended time to make sure the crust doesn't burn.
Notes: Excellent with a smear of mascarpone and a cup of coffee. Dried cherries soaked to soften can be added in at the final knead and shape.
I have a heavy round terra cotta pot with 3" sides that I bake this bread in. It creates a flat bottom and straight sides with a nice "break" over the lip of the pot. This makes for a nice presentation with a wide, glitzy ribbon tied around the straight sides.
The easiest way to serve this bread is to cut it in half and, placing the cut side on a cutting board, cut off slices.
I clipped this from the web some time ago from sources unknown. Sure sounds good! Note it is a yeast bread. --Linda
Balthazar’s Chocolate Bread
From M S LIVING (March 1999?) is a recipe for Chocolate Bread from Balthazar’s in NYC. Simply Wonderful, the chocolate is still gooey while warm.
2 1/2 cups bread flour
1/4 cup dutch-process cocoa powder
1/3 cup plus 2 tbs. granulated sugar
2 tsp. active dry yeast
1/4 cup bread starter
1 1/4 tsp. salt
2 tbs. unsalted butter, room temp.
3 oz. bittersweet chocolate, cut into 1/4 -inch pieces
Vegetable oil for bowl
1 large egg yolk lightly beaten
1 tbs. heavy cream
2 tbs. turbinado sugar
1/4 tsp. active dry yeast
1 cup warm water
1 cup plus 3 tbs. all-purpose flour
For Starter: In a medium bowl, dissolve yeast in 1 cup warm water. Stir in flour until completely incorporated. Cover; proof at room temperature 4 to 6 hours. Store in a plastic container, refrigerated, with plastic wrap covering but not touching the starter. Once a week, stir 1/4 cup flour to feed starter.
For Chocolate Bread: In the bowl of a heavy duty electric mixer fitted with the dough hook, combine bread, flour, cocoa powder, 1/3 cup sugar, 1 cup water, yeast, and bread starter. Combine on low speed for 5 minutes. Let stand 15 minutes.
Add salt and butter, and mix on medium speed until the dough develops a sheen, about 10 minutes. Add the chocolate. Continue mixing on medium speed until completely combined, 2 to 3 minutes.
Lightly oil a large bowl; place dough in bowl; cover with plastic wrap. Allow dough to rise until doubled in size, about 3 hours.
Turn out dough and fold into thirds, and cover with plastic wrap. Let the dough rest 30 minutes.
Butter two 6 3/4 x 3 x 2 1/4-inch loaf pans; coat with remaining 2 tablespoons granulated sugar. Divide dough in half; divide each half into four equal portions. Roll each piece of dough on a clean work surface in a circular motion, forming a tight ball. Place four pieces of dough, smooth sides up, in each loaf pan. Cover pans tightly with plastic wrap. Allow the dough to rise until doubled in size, about 2 hours.
Position oven rack in center of oven; heat to 375 degrees. In a bowl, combine egg yolk and cream. Lightly brush risen loaves with egg wash and sprinkle with turbinado sugar. Reduce oven to 350 degrees. Bake until loaves have a slightly hollow sound when you tap tops with your finger, 40-45 minutes; turn out loaves. Return loaves to wire rack; let cool completely. Wrap tightly in plastic and store up to 3 days or freeze up to 1 month.