Posts Tagged ‘chocolate bread recipe’

Check out the Calgary Beacon today for Chocolate Bread Pudding that makes use of the second loaf of chocolate bread from an already decadent other recipe!

Chocolate Bread Pudding.

Read Full Post »

This isn’t that vaguely cocoa-y, disappointing chocolate bread that you buy in a supermarket and immediately regret. It’s everything it should be. Loaded with chocolate, and all about the chocolate. The second loaf, if it has time to go stale, is perfect for bread pudding (recipe also on this site).
(makes 2 loaves)
1 1/2 cups milk, warmed
4 1/2 tsp active dry yeast
3/4 cup granulated sugar
1/2 cup butter
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1 1/2 tsp kosher salt
4 1/2 cups all-purpose or bread flour
1/2 cup Dutch-process cocoa powder
16 oz semisweet chocolate, chips or coarsely chopped
In the bowl of an electric stand mixer, sprinkle yeast over milk. Add 1 tbs sugar, then set aside to proof (until bubbles form on the surface).
Meanwhile, melt the butter and 6 oz of the chocolate in a small double boiler, stirring occasionally, until mixture is smooth. Remove from heat and let cool until warm.
Into the yeast/milk mixture, add remaining sugar, eggs, vanilla and salt. Mix in half of the flour and all of the cocoa powder, followed by the melted butter/chocolate mixture. Incorporate the remaining flour and, using the dough hook attachment, knead for 5 minutes.
Cover with a clean, lint-free kitchen towel and let rise for 2 hours, until doubled.
Butter two 9-inch loaf pans.
When the dough is finished rising, scrape out onto a lightly floured surface. Knead a few times, divide in half. Shape halves into two loaves and place in pans. Cover and allow to rise for another 90 minutes to two hours.
Bake in a 350F oven for 35-40 minutes, until loaves sound hollow when tapped. Remove from oven and turn loaves out of pans, onto a cooling rack.
Cook’s notes: The dough for this bread can be made successfully in a larger capacity breadmaker. Add the milk, sugar, salt, eggs, butter/chocolate mixture, and vanilla to the bottom of the pan, followed by flour and cocoa, with the yeast on top. Add chopped chocolate or chips when the add-in alarm sounds. When the dough is ready, divide into two pans and bake in oven according to above instructions.

Read Full Post »