Chocolate Bread

Rich, velvety chocolate and soft, fluffy bread come together in perfect harmony in this decadent treat.

With a satisfying crumb and intense chocolate flavor, this chocolate bread is the perfect accompaniment to your morning coffee or afternoon tea.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsalted butter, softened
• 1/2 cup whole milk, lukewarm
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

In a large mixing bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, whisk together cocoa powder and lukewarm milk until smooth.

Add the softened butter to the cocoa mixture and whisk until fully incorporated.

Beat in the egg and vanilla extract until smooth. Gradually add the dry ingredients to the cocoa mixture, mixing until a shaggy dough forms.

Fold in the chocolate chips.

Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 375°F (190°C).

Punch down the dough and shape into a round or oblong loaf. Place on a baking sheet lined with parchment paper, leaving a 1-inch border around the loaf.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack for 10 minutes before slicing and serving.

Notes

Use high-quality cocoa powder for the best chocolate flavor.

You can also use dark or bittersweet cocoa powder for a deeper flavor.

Make sure the butter is at room temperature for easy whisking.

Use lukewarm milk to help the yeast activate faster.

Don’t overmix the dough, as this can lead to a dense bread.

Make sure to knead the dough for the full 10 minutes to develop the gluten.

Let the dough rise in a warm, draft-free place, like an oven with the light on or a pantry.

Keep an eye on the bread while it’s baking, as the chocolate chips can make it brown faster.

Let the bread cool completely on a wire rack before slicing for a cleaner cut.

Store leftover bread in an airtight container at room temperature for up to 3 days.

Freeze for up to 2 months.

Nutrional Value

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 46g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 5g