Teach me about chocolate bread!
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?
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.
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.
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.