Chocolate Bread Recipe
This is a bread for chocolate lovers: it has chocolate infused dough and chunks of dark chocolate.
Adapted from David Lebovitz.
- Yield:8-10
- Active time: 30 minutes
- Total time:4 hours
Ingredients
- 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
Directions
-
1.
In the bowl of a stand mixer, combine yeast, warm milk, and 1 tablespoon sugar. Let stand until bubbles form, 10 minutes.
-
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.
Add remaining sugar, instant espresso, egg, vanilla, cocoa powder, and salt to bowl of stand mixer. Stir to combine.
-
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.
Attach dough hook to stand mixer and knead dough until smooth, about 5 minutes. Dough will be very moist, resembling a batter.
-
6.
Cover bowl with a dish towel and let dough rise until almost doubled in volume, 2 hours.
-
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.
Preheat oven to 350 degrees. Bake bread until dry on top, 35 minutes.
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