| Level: | Intermediate |
| Total: | 1 hr 3 min |
| Prep: | 15 min |
| Inactive: | 3 min |
| Cook: | 45 min |
| Yield: | 2 loaves |
Ingredients
- 1 package active dry yeast or 18 grams fresh yeast
- 1/2 teaspoon sugar
- 1/3 cup plus 1 tablespoon lukewarm water
- 4 1/2 cups unbleached all-purpose flour
- 1/2 cup plus 2 tablespoons sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons salt
- 1 1/4 cups lukewarm water
- 1 egg yolk
- 1 tablespoon butter, room temperature
- 1 cup unsweetened chocolate chips
Instructions
- Stir the first 3 ingredients in a large mixing bowl; let stand until foamy, about 10 minutes. Mix the flour, sugar, cocoa and salt in another bowl. Stir 1 1/4 cups water, the egg yolk and butter into dissolved yeast; then stir in the flour mixture, 1 cup at a time, with your hands. Stir in the chocolate chips last. Knead on a lightly floured surface until velvety, elastic and moist, 8 to 10 minutes.
- If done in a mixer, follow the same stages but add the chocolate chips together with the flour using the paddle. When it is blended, change to the dough hook and knead 2 minutes at low speed then 2 minutes at medium speed.
- Place the dough in an oiled bowl, cover with plastic wrap and let rise about 2 hours.
- Punch the dough down and cut in half. Shape into round loaves and place on an oiled baking sheet. Cover with a towel and let rise until doubled, about 1 hour.
- Preheat the oven to 450 degrees F.
- Bake for 15 minutes, reduce the heat to 375 degrees F and bake 30 minutes longer. Cool on a rack. Slice and enjoy for breakfast or a snack.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 333 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 8 g |
| Cholesterol | 18 mg |
| Sodium | 271 mg |
Reviews
While this recipe does (with a few changes) make a decent bread, it does have some serious problems that need to be dealt with.
First, one ought to be aware that the 3 minutes inactive prep time is clearly a simple typo; the bread rises for 3 *hours* before baking.
First, one ought to be aware that the 3 minutes inactive prep time is clearly a simple typo; the bread rises for 3 *hours* before baking.
Most importantly, however, the bread must not be made with unsweetened chocolate, as the recipe indicates. Doing this creates a bitter, unpalatable loaf. If you do make this mistake, try using some honey on the bread to make it more edible. However, the recipe needs to read semi-sweet, not unsweetened, chocolate. I strongly feel that this is a typo in the recipe, and it ought to be changed.