This recipe appears in:Wake and Bake: Chocolate Bread
This is a bread for chocolate lovers: it has chocolate infused dough and chunks of dark chocolate.
Adapted from David Lebovitz.
- 1/4 ounce active dry yeast
- 3/4 cup milk, warm
- 6 tablespoons sugar, divided
- 4 tablespoons unsalted butter
- 6 1/2 ounces dark chocolate, chopped, divided
- 1 teaspoon instant espresso powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 2 cups bread flour
In the bowl of a stand mixer, combine yeast, warm milk, and 1 tablespoon sugar. Let stand until bubbles form, 10 minutes.
In a small saucepan, combine butter and 3 ounces chocolate. Bring heat to medium and cook, stirring often, until chocolate is melted and mixture is smooth. Take off heat.
Add remaining sugar, instant espresso, egg, vanilla, cocoa powder, and salt to bowl of stand mixer. Stir to combine.
Stir in half of the bread flour. Mix in half the melted chocolate mixture. Stir in remaining flour and then remaining melted chocolate.
Attach dough hook to stand mixer and knead dough until smooth, about 5 minutes. Dough will be very moist, resembling a batter.
Cover bowl with a dish towel and let dough rise until almost doubled in volume, 2 hours.
Butter a 9-inch loaf pan. Add remaining chocolate to dough and stir until evenly incorporated. Pour dough into pan and smooth top with a spatula. Cover pan with a dish towel and let rise one hour.
Preheat oven to 350 degrees. Bake bread until dry on top, 35 minutes.