- 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
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.
Recipe source: Artisan Bread in Five