Chocolate Bread Recipe Yeast

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Whisk together the dry ingredients: flour, sugar, cocoa, baking powder, and salt. Add the milk, oil, eggs, vanilla, and espresso mixture (if using) and beat this together with an electric mixer. In a separate bowl, toss the chocolate morsels or chips with 2 tablespoons of flour.

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While resting, preheat the oven to 450 degrees. A half an hour before the dough finishes rising, place a 3.5 quart heavy, dutch oven in the oven to preheat. When ready to bake, remove the pot from the oven, pick up the parchment-lined dough and place the parchment and dough into the pot and cover it. Bake for 30 minutes.

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Step 1: In a large mixing bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugars. Stir briefly. Step 2: In a medium bowl, add melted butter, eggs and vanilla. Stir with a fork to break up the egg yolks. Step 3: Add wet ingredients to dry ingredients, along with the buttermilk.

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In a small saucepan, heat the butter and milk just until melted. Stir in the brown sugar until dissolved. Let cool to 110 degrees Fahrenheit. In a large bowl, combine the water and yeast. Let sit until foamy, about 10 minutes. Pour the milk mixture into the yeast, add the 1 1/2 cups of graham flour and stir well.

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Make the dough. In a heatproof bowl, stir together warm water, yeast and sugar. Let sit for about 5 minutes, until foamy. Meanwhile, in a large bowl, combine the 3 cups of bread flour, cocoa powder, brown sugar and kosher salt. With a wooden spoon, stir in warm coffee, butter, egg yolk and yeast mixture into the flour mixture.

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Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans.

Chocolate Bread Recipe Yeast

Step 4: Add the chopped pecans and semi-sweet chocolate chips to the bowl and mix. Step 5: Grab the two loaf pans and spray the bottom and sides of the pans with non-stick cooking spray. Step 6: Divide the chocolate bread batter between the two pans. Both pans should be approximately 2/3 of the way full.

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Bread Dough. Heat your milk to just lukewarm and add one or two teaspoons of the sugar and the yeast. Stir, and let proof until foamy. Combine 228 grams or 1 3/4 cups flour, butter, remaining sugar, the egg, and vanilla into the bowl of your stand mixer, or a large mixing bowl. Add in foamy yeast and milk mixture.

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Step one: Mix the flour, yeast, salt, cocoa, chocolate, sugar and water into bowl. You can use your hands or a wooden spoon. Make sure the mixture is fully incorporated. The dough will be sticky! Step two: Cover bowl with plastic wrap and let sit on the counter for 3-5 hours.

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Grease an 8 ½ by 4 ½ inch loaf pan and dust with flour or cocoa powder. Scrape the chocolate dough into the loaf pan and allow it to rise for another hour and fifteen minutes or so. Preheat the oven to 350 degrees F. Bake the bread on the center rack for about 45 minutes or until it sounds hollow when you tap it.

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Butter a 9-inch (23cm) loaf pan. Stir in the chopped chocolate and nuts, if using. Then use a spatula to fold the dough over on itself in the bowl for about thirty seconds, then transfer it to the buttered pan, pressing a bit to spread it to the corners. Let rise in a warm place for one hour.

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Instructions. Put the milk into a small saucepan and warm until warm to the touch (about 110°). Remove from heat and pour into a mixing stand bowl. Sprinkle the yeast over the milk and add 1 tablespoon of sugar, then set aside in a warmish place for 10-15 minutes, until bubbles form.

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In a small microwave-safe bowl, melt the chocolate and butter together using 50% power. Set aside to cool. Put the warm water in the bowl of your stand mixer and sprinkle yeast on top. Add the honey, molasses, espresso powder (or coffee extract), vanilla and cocoa powder. Add ⅔ cup (3 oz) of the flour and stir well.

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Lightly grease a 8½"x4½" loaf pan. Stir in the chocolate chips and chopped nuts, if using. Using a spatula, fold the dough over itself in the bowl for about 30 seconds, then transfer it over to the buttered pan, pressing it down to spread to the corners. Cover with a greased plastic wrap and let rise for one hour.

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Whisk together flour, cocoa powder, sugar, salt, and yeast in a large bowl and form a well in the center. Mix in water, then the chocolate chips. Cover bowl with plastic wrap and let sit out overnight. Once dough has doubled in size, transfer to a floured work surface and pinch the edges towards the top to shape it.

Chocolate Yeast Bread Recipe Taste of Home

One of the earliest examples of chocolate bread is found in a 17th-century cookbook by English cook Hannah Woolley. In her book, she provides a recipe for a chocolate-filled bread pudding. This marked the beginning of the incorporation of chocolate into bread recipes. Over time, as chocolate became more accessible and affordable, it found its.