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Chocolate Bread

Ruth Provance <rprovanc@gmu.edu>
Sat, 02 May 1998 16:51:02 -0700
v098.n036.17
I got this from the Godiva Chocolate Web site at

http://www2.godiva.com/recipes/

I think they got it from Chocolatier Magazine.

I have not made the bread, but it sounds yummy!  They have lots of other
bread recipes on the site, too!

Chocolate Bread

YIELD: 2 loaves
DIFFICULTY: Easy
PREPARATION: 45 minutes plus rising, baking and
cooling times.

                   Chocolate dough:

1 1/2 cups warm water (110 to 115 degrees F), divided
2/3 cup plus 1 teaspoon granulated sugar, divided
2 teaspoons dry yeast
4 1/2 cups bread flour
2/3 cup firmly packed light brown sugar
2/3 cup unsweetened alkalized cocoa powder, sifted
1 teaspoon instant espresso powder (such as Medaglia
D'oro)
2 teaspoons salt
1 large egg, at room temperature
12 tablespoons unsalted butter, softened

Egg glaze:

1 large egg
1 teaspoon water

Make the chocolate dough:

   1.In a small bowl, combine 1/2 cup of the water
with 1 teaspoon of the sugar. Sprinkle the yeast over
the water and set the mixture aside for 10 minutes,
until foamy; if the mixture is not foamy, the yeast
may be inactive and should not be used.
   2.In a 4 1/2-quart bowl of a heavy-duty electric
mixer, place the flour, the remaining 2/3 cup of
granulated sugar, the light brown sugar, the cocoa,
the espresso powder and the salt. Using the paddle
attachment, mix at low speed for 1 minute, until
combined. Add the remaining 1 cup warm water and the
egg to the yeast mixture, and add this to the flour
mixture while continuing to mix at low speed. Increase
the speed to medium and continue to beat the mixture
for 2 minutes, or until the dough is smooth and
elastic. At low speed, beat in the softened butter 1
tablespoon at a time, until it is incorporated into
the dough. Remove the paddle attachment and replace it
with the dough hook. At low speed, knead the dough for
2 minutes. Increase the speed to medium, and knead the
dough for 2 minutes longer. Transfer the dough to a
buttered bowl (the dough will be quite moist). Cover
the bowl with a tea towel and allow the dough to rise
in a warm, draft-free place for 2 hours, or until
almost doubled in bulk.
   3.After the chocolate dough has risen, punch the
dough down and cover the bowl with plastic wrap. Place
the dough in the refrigerator for at least eight
hours, or up to two days.
   4.Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf
pans. On a lightly floured work surface, divide
the chocolate dough in two. Divide each dough half
into six equal pieces, so that you have 12 equal
pieces in all. With lightly floured hands, shape each
piece into a perfectly smooth, round ball. Place six
dough balls in each prepared pan in a zigzag pattern,
pressing them lightly together if necessary. Cover the
pans with a tea towel and allow the dough to rise at
room temperature for 1 hour.
   5.Position a rack in the center of the oven and
preheat to 400 degrees F. In a small bowl whisk
together the egg and water until blended. Using a
pastry brush, brush the egg glaze over the tops of the
loaves. Bake the loaves for 10 minutes. Lower the oven
temperature to 375 degrees F and bake the bread for an
additional 30 minutes. Cool the bread in the pans set
on a wire rack for 15 minutes. Unmold the bread and
cool the loaves on the rack completely. 

Keep Baking Bread!
Ruth
Romans 8:28