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Oct 29, 2006 02:57 PM

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.

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  1. I will post a recipe for chocolate pumpkin bread later if that interests you at all. I'm on my way out the door.

    1. I have always used my cinnamon bread recipe and just changed the spice amounts. I would think it would work well in any cinnamon bread.

      1. Please post the recipe or link it so I could actually bake these. Thanks!

        1. 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.

          1. 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.