A yeast chocolate bread. My first yeast bread. I’m pretty excited.
A while ago I bought Artisan Bread in Five Minutes a Day*. The idea of being able to easily make fresh bread is so appealing. I read the book, marked some recipes, bought some supplies, and then did nothing…
Even though the book simplifies the bread making process, I still kept putting it off. Then I saw The Nesting Project’s post on chocolate bread and realized it was a recipe from the book. This inspired me to open my book and make the recipe.
Unlike some of the more traditional breads in the book that I wanted to make, this one doesn’t require a pizza stone, steam, etc.
The dough was simple to mix together. I stuck the ingredients in my food processor to mix it all together. Then I stuck it in the fridge and baked it the next day. I didn’t need to knead the bread, but I did have to let the bread sit for an hour and forty minutes before baking.
The bread was pretty chocolatey, yet still maintained the texture of bread rather than something like cake. The bread called for finely chopped chocolate, but I decided to try using chocolate chips.
I wish I had used a bit more dough or used a smaller loaf pan to get a higher loaf. I used the recipe in my book, but it is actually printed on their site as well, along with step by step photos. I wish I had looked at the website before making the bread. I’ll probably do that for my next attempt.
You can find the recipe here.
Hopefully, I won’t be lazy and will try some other recipes from this book soon.
- 2 1/2 cups lukewarm water
- 3/4 cup vegetable oil
- 1 tbsp granulated yeast
- 1 tbsp kosher salt
- 1 cup granulated sugar
- 5 1/2 cups unbleached all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups chocolate chips
- extra butter and sugar for the pan
All images and content are © Kirbie's Cravings.
Place the water, oil, yeast, salt, and sugar in a very large bowl (or bucket). Stir it a few times. Add the flour, cocoa powder and chocolate chips. Mix until there are no lumps of dry flour. Cover the bowl loosely. Leave the mixture to rest for 2 hours at room temperature.
Prepare a 8x4-inch loaf pan with butter and then sprinkle it with sugar. Remove the dough from the bowl and shape it into a round and let it rest for a few minutes. Flatten the dough into a rectangle shape after it’s rested.
Place the dough into the prepared pan, cover it loosely with plastic wrap and leave it to rest for 1 hour and 45 minutes.
Position an oven rack in the middle of the oven. Preheat oven to 350°F. Sprinkle the top of the loaf with sugar and bake it for 45 to 50 minutes. You can check the bread with a thermometer to ensure it’s fully baked. It should read 190-200°F.
Remove the bread from the pan to cool completely before serving.