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Teach me about chocolate bread!

lissar Nov 28, 2006 03:05 AM

In a thread on the General Chowhounding board, someone metions a chocolate bread that's moist and intensely chocolatey. I've put chocolate bits in breadsticks and cinnamon buns before, but I've never attempted chocolate bread dough. Instruct me. Cocoa? Eggs? Butter? How do you get an intense chocolate taste?

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  1. g
    gudpal RE: lissar Nov 28, 2006 04:07 AM

    A quick google search on 'chocolate bread' brought several possibilities, like the following:




    Happy hunting!

    1. k
      Kagey RE: lissar Nov 28, 2006 09:11 AM

      There's a very good recipe for chocolate babka on recipezaar: http://www.recipezaar.com/73879 . I'm not sure if that's what you're looking for, but it's a yeast bread swirled with good dark chocolate. I've made it a few times now, and it's wonderful. Not as difficult as I thought it would be, either.

      1. l
        lissar RE: lissar Nov 28, 2006 01:24 PM

        The babka looks delicious and fun, but not exactly what I had in mind. I'll probably try it soon, though.

        Does anyone have a recipe that they've tried that makes moist, delicious chocolate bread?

        2 Replies
        1. re: lissar
          HillJ RE: lissar Nov 28, 2006 02:33 PM

          In place of milk, I use buttermilk. It is my secret ingredient to making moist, rich chocolate bread.

          1. re: HillJ
            Katie Nell RE: HillJ Nov 28, 2006 02:51 PM

            I use sour cream!

        2. r
          random amblings RE: lissar Nov 28, 2006 02:23 PM

          I posted this version about a month ago

          1. d
            dixieday2 RE: lissar Nov 28, 2006 02:53 PM

            I haven't made this for a while, but I remember it being a very good and chocolatey yeast bread. Use a high-quality dark "dutched" cocoa for best results. Adapted from a recipe in Nancy Silverton's Breads from La Brea Bakery cookbook.

            Chocolate Cherry Bread

            1/2 cup dried tart cherries
            1 TB brandy
            1 envelope dry yeast
            1 egg yolk
            1 TB butter
            4 to 5 cups flour
            1/3 cup unsweetened cocoa powder
            1/2 cup sugar
            1 tsp salt
            1/2 cup chopped bittersweet chocolate

            Combine cherries and brandy, set aside. Dissolve yeast in 1 2/3 cup lukewarm water. Beat in egg yolk and butter. In a large bowl, sift flour, cocoa, sugar, and salt. Beat in yeast mixture, then add cherries and liquid and chocolate pieces. Add more flour if needed to make a soft dough. Knead on a lightly floured surface for 5 minutes. Let rise in a bowl for 1 hour, until doubled. Punch down and shape into round loaf. Let rise on greased baking sheet for another hour. Bake at 325F for 1 hour.

            2 Replies
            1. re: dixieday2
              piccola RE: dixieday2 Nov 29, 2006 01:35 AM

              I made this ages ago! I left out the chocolate chunks, since I wanted something less dessert-y. Loooooooove it.

              1. re: dixieday2
                kittyfood RE: dixieday2 Feb 27, 2010 08:20 AM

                Note that Nancy's recipe, and the one from the Phoenician, were based on sourdough, so this bread will probably be somewhat different. I am thinking that adding some sourdough starter and decreasing the yeast might lead to a taste more like the one we're all craving. I do intend to give it a try; meanwhile, I do hope the Phoenician or another local bakery will producing a similar product.

              2. l
                lissar RE: lissar Nov 28, 2006 09:20 PM

                Yum. Those both look good. Anyone else?

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