Chocolate Bread

This is a bread for chocolate lovers: it has chocolate infused dough and chunks of dark chocolate.

Adapted from David Lebovitz.

Chocolate Bread

About This Recipe

Active time:30 minutes
Total time:4 hours
This recipe appears in: Wake and Bake: Chocolate Bread


  • 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


  1. 1

    In the bowl of a stand mixer, combine yeast, warm milk, and 1 tablespoon sugar. Let stand until bubbles form, 10 minutes.

  2. 2

    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.

  3. 3

    Add remaining sugar, instant espresso, egg, vanilla, cocoa powder, and salt to bowl of stand mixer. Stir to combine.

  4. 4

    Stir in half of the bread flour. Mix in half the melted chocolate mixture. Stir in remaining flour and then remaining melted chocolate.

  5. 5

    Attach dough hook to stand mixer and knead dough until smooth, about 5 minutes. Dough will be very moist, resembling a batter.

  6. 6

    Cover bowl with a dish towel and let dough rise until almost doubled in volume, 2 hours.

  7. 7

    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.

  8. 8

    Preheat oven to 350 degrees. Bake bread until dry on top, 35 minutes.

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