It is Day 4 of Bread Week and we just have to
sneak in my recipe for Chocolate Bread
studded with chocolate chips and topped with pink sanding sugar.
This is a yeast bread not a batter bread.
I first had one like this from a local bakery
and they never carried it again, so I had to
create one of my own.
The cute brown bakers in the above photo can be found
at Sur La Table. They are great to bake in and are
wonderful when you give the loaves as gifts. They come in all
shapes and sizes.
My son and daughter-in-law made me this wonderful
plaque which has a place of honor in my kitchen.
It is perfect for today's bread.
This could be called Double Chocolate Bread as it has
chocolate chips added.
A good way to tell if your bread is ready to bake is to measure
it. Get down to eye level and make sure that it has risen about
1 inch from the top of the pan. Did you know that the
distance between your first two knuckles on your pointer
finger is about 1 inch. You always have a measuring tape with
you. Measure the span of your hand with your fingers outstretched,
mine is about 8 1/2 inches. Your arms outstretched should be the
same as your height from fingertip to fingertip. Now you can always
get approximate measurements wherever you are!
Be patient and wait for the bread to rise. Today mine took
2 hours - super long (maybe it was the weight of the chips).
This bread takes extra time to bake too.
Chocolate Bread Recipe
1 C. milk, scalded
2 T. butter
1/2 C. sugar
1 tsp vanilla
2 lightly beaten eggs
1 pkg. yeast
1/4 C. warm water
1 T. sugar
2/3 C. cocoa
3 1/2 C. flour
1 tsp. salt
1 1/2 to 2 C. semi-sweet chocolate chips
(I used 2 C. but it does make it a little hard to cut.)
Take the scalded milk while hot and add the butter.
Let the butter melt. Add the 1/2 C. sugar and vanilla
and when it has cooled to lukewarm add the 2 eggs. Mix.
Dissolve the yeast in 1/4 C. warm water with the 1 T. sugar.
Sift the cocoa, flour and salt.
In the mixer with the dough hook, mix the milk mixture
and the flour mixture. Let knead for 5-7 minutes.
Add the chocolate chips.
Cover the dough and let rise until double.
Punch down and shape into desired loaves.
You can form it into 1 standard loaf or two round loaves
or four mini loaves.
Brush with melted butter and sprinkle on
sanding sugar (sugar crystals or decorator sugar).
Of course I chose PINK.
Cover and let rise until double - or until it measures
about 1 inch above the loaf pan.
Preheat oven to 350 (325 if using a dark pan).
Bake standard loaf 45 to 50 minutes, two round
loaves, 35-40 minutes and mini loaves about 30 minutes.
Cool 10 minutes in pan, then run knife around edge
to loosen. Remove to cooling rack.
Let the bread cool before cutting as the chocolate
chips will be soft.
My absolute favorite way to eat this is to
toast it with a little butter.
This would be a great breakfast bread or a
bread to go with tea. I bet it would be great with
cream cheese also.
I am glad so many of you are enjoying Bread Week.
All of the breads are very doable, give one a try.
I will be posting with