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Chocolate Bread

User Rating 5 Star Rating (1 Review)

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Chocolate Bread

Chocolate Bread

Photo © Elizabeth Yetter

Here's a delicious chocolate bread that's not too sweet and has a deep, dark chocolate flavor. It's the perfect gift for Valentine's Day and the bread tastes fantastic when made into morning toast. This recipe is great for beginner bread bakers and can easily be expanded upon by more experienced bakers.

Yield: 1 loaf

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Ingredients:

  • 4 cups bread flour, about
  • 1/4 cup unsweetened cocoa
  • 2 Tbsp sugar
  • 1 Tbsp light brown sugar
  • 2-1/4 tsp or 1 pkg (1/4 oz.) active dry yeast
  • 1 tsp salt
  • 1 Tbsp vegetable oil
  • 1-1/2 cups warm water, 95 to 110 degrees F

Preparation:

  1. In large bow, mix together 2 cups bread flour, cocoa, sugar, brown sugar, yeast, salt, oil, and water. Mix in the remaining flour, about a 1/4 cup at a time, until a soft dough forms. Turn dough out onto lightly floured board and knead for 5 minutes, adding only a small sprinkle of flour each time the dough gets too sticky.

  2. Put dough in greased bowl. Turn dough over in bowl so that the dough top is also lightly greased. Cover bowl with plastic wrap or clean kitchen cloth and let rise in warm, draft-free place for 1 hour. Punch down dough. Turn dough out onto board and knead for another 5 minutes. Shape dough into loaf. Put loaf in greased 9 x 5-inch loaf pan. Cover loaf and let rise in warm, draft-free place for about 45 minutes or until double in size.

  3. Bake at 400 degrees F for about 30 minutes or until bread sounds hollow when you tap on it.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Great sandwich bread or breakfast toast., Member BakingBecky

I am new to bread making and this recipe was my first success! It rose beautifully and tasted great. My husband loved the fluffy texture. I added trail mix to the dough during the end of the flour adding step. Then I topped the loaf with mini chocolate chips during the second rise. But that did not work out because the chips burn in the 400 degree oven. So I just scraped them off. All and all a great recipe, not too sweet at all. And let the yeast proof before adding the other ingredients.

7 out of 8 people found this helpful.

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