Last week, I made chocolate bread for the first time. It turned out terrible. I vowed to tweak the recipe and try again, until I got it right (see A Loathful Loaf). Well, it only took a second try – I could tell as the dough was mixing that this was going to be 1000 times better.
It looked better, smelled better, felt better, and most importantly tasted better. Mission accomplished – ladies and gentlemen, we have bread. Chocolate Bread.
Please note: as I mentioned in my previous post, the recipe I based this off of was from a UK website (you can see the original here), thus all the measurements are in grams and liters. Most baking scales default to grams anyway. Also, as you’ll see, it calls for caster sugar. I actually purchased a small bag while still in the UK, because I’ve yet to find it in the states, but I’m sure it can be ordered online – or just give it a try with regular sugar – baking is all about experimenting! And finally, regarding the instant dry yeast – I used one 7g packet of Dr. Oetker’s Yeast Levure. It’s sold in many higher-end American supermarkets in packs of three.
What you’ll need:
500g all-purpose flour
50g caster sugar
90g cocoa powder
1 packet (7g) instant dry yeast
50g butter (room temperature)
50g sweetened dark chocolate (melted)
100 ml half and half
200 ml water
What you’ll do:
In a large mixing bowl, whisk together the flour, salt, caster sugar, cocoa powder and instant dry yeast. Add the butter, melted chocolate, half and half, and water. Mix for 2 minutes on low speed with the dough hook attachment. Scrape the bottom of the bowl, and mix on medium speed for 5 minutes – the dough should pull away from the sides and form a ball. On a floured surface, knead the dough for about 5 minutes. Shape into a ball, and return to the bowl. Cover the bowl with plastic wrap, and let the dough ferment for 1 hour. Remove the dough from the bowl, knead for 2-3 minutes, reshape it into a ball, and place it on a sheet pan lined with parchment paper. Cover the dough ball with plastic wrap, and let it proof for 1 hour. Preheat the over to 200 C (about 400 F). Uncover the dough, slice a cross in the top, and bake for 25 to 30 minutes. Let cool on a wire rack. Enjoy! (And make sure to try it with some peanut butter).