Quick Rising Yeast Chocolate Bread
Quick Rising Yeast Chocolate Bread is a lacto ovo vegetarian recipe with 10 servings. One serving contains 313 calories, 9g of protein, and 13g of fat. For 93 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 26 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. It is brought to you by Cookie Madness. Head to the store and pick up coffee extract, dark chocolate, unsweetened cocoa powder, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 46%. Try Chocolate Yeast Bread, Chocolate Raspberry Yeast Bread, and High Rising Banana Bread for similar recipes.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 200 minutes
Ingredients:
1/2 to 2/3 cup bittersweet chocolate chips
2 cups bread flour (280 grams) -- definitely weigh it.
6 tablespoons sugar (75 grams) -- I used 3 T. brown and 3 T. granulated
1 teaspoon espresso powder or coffee extract, optional
3 ounces (85 grams) dark chocolate, coarsely chopped
1 large egg
3/4 cup warm milk (120 degrees)
3/4 teaspoon salt (reduce to ½ if using salted butter)
4 tablespoons (55 g) butter, unsalted
1/4 cup unsweetened cocoa powder, I used natural
1 teaspoon vanilla extract
1 envelope (2.25 oz) of Platinum or Rapid Rise yeast
Equipment:
stand mixer
bowl
loaf pan
oven
kitchen thermometer
frying pan
Cooking instruction summary:
Measure the temperature of the milk to make sure it's between 120 and 130 degrees.In the bowl of a stand mixer, combine the platinum yeast, sugar, flour, and cocoa powder. Pour the warm milk into the dry ingredients and stir well. Batter will still be very dry at this point. Set aside for about 15 minutes while you melt the butter and chocolate.In a microwave-safe bowl, melt the butter and chocolate together using 50% power and stirring every 30 seconds until smooth. Let cool just slightly.Stir the melted chocolate mixture into the flour mixture, then add the coffee flavor (if using), vanilla, egg and salt. Mix very well using the paddle attachment of a stand mixer and stopping often to scrape the side of the bowl. Dough will be very soft and similar to brownie batter.Switch to the dough hook and let the machine knead the mixture for five minutes, stopping to scrape sides occasionally. Cover the bowl and let rise in a warm place for 1 hour.After dough has risen, beat it down again and stir in chocolate chips.Grease an 8 by 4 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. If you have an instant read meat thermometer, bread is usually done when it's a little over 200. I try to bake mine to 205 F. (see note)Let it cool in the pan for about 30 minutes, then remove from the pan and let cool completely. Slice and serve, or wrap it in plastic and freeze. I like to slice it while frozen, then thaw it out for a few minutes and toast it.
Step by step:
1. Measure the temperature of the milk to make sure it's between 120 and 130 degrees.In the bowl of a stand mixer, combine the platinum yeast, sugar, flour, and cocoa powder.
2. Pour the warm milk into the dry ingredients and stir well. Batter will still be very dry at this point. Set aside for about 15 minutes while you melt the butter and chocolate.In a microwave-safe bowl, melt the butter and chocolate together using 50% power and stirring every 30 seconds until smooth.
3. Let cool just slightly.Stir the melted chocolate mixture into the flour mixture, then add the coffee flavor (if using), vanilla, egg and salt.
4. Mix very well using the paddle attachment of a stand mixer and stopping often to scrape the side of the bowl. Dough will be very soft and similar to brownie batter.Switch to the dough hook and let the machine knead the mixture for five minutes, stopping to scrape sides occasionally. Cover the bowl and let rise in a warm place for 1 hour.After dough has risen, beat it down again and stir in chocolate chips.Grease an 8 by 4 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.
5. Bake the bread on the center rack for about 45 minutes or until it sounds hollow when you tap it. If you have an instant read meat thermometer, bread is usually done when it's a little over 20
6. I try to bake mine to 205 F. (see note)
7. Let it cool in the pan for about 30 minutes, then remove from the pan and let cool completely. Slice and serve, or wrap it in plastic and freeze. I like to slice it while frozen, then thaw it out for a few minutes and toast it.
Nutrition Information:
covered percent of daily need
