A lot of people are chocolate bread because they love chocolates, they love chocolate candies, they like tea, they love cholate butter and etc. that is how they love chocolates. A lot of people want to make chocolate bread and cake at home but they can’t make it because they do not know-how.
This article is for you. You will be experimenting on how to make your own bread dough softer, especially those who love their bread very soft. You don’t have to always buy chocolate bread, candies, and sweets for your kids when you can actually make chocolate bread at home. kids like chocolate bread, breakfast is made easy when you have this at your disposal you do not have to think of where to get a delicious bread when you can simply the instructions below.
To make your bread soft you will have to use very good cocoa powder or Valrhona, to get the darker shade and strong taste are important in the loaf. But another brand of Dutch-process cocoa should work fine, too. But some people may not have or cannot afford this they can still improvise. Add chocolate to get better flavour and taste.
These are the ingredients for making chocolate bread, and the instructions on how to make the bread, you just have to follow the ingredients and instructions accurately.
Ingredients for making chocolate bread
These are the ingredients for making chocolate bread.
- 3/4 cup whole or low-fat milk heated until just tepid
- 1 envelope active dry yeast (1/4 ounce or 2 1/4 teaspoons)—see Note
- 6 tablespoons (75g) sugar
- 4 tablespoons (55g) butter salted or unsalted
- 3 ounces (85g) bittersweet or semisweet chocolate coarsely chopped
- 1 1/2 teaspoons instant coffee or espresso powder, optional
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon kosher or sea salt
- 2 cups bread flour 280 g
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup (3 1/2 ounces 90 g) chocolate chips or coarsely chopped bittersweet or semisweet chocolate
- 1/2 cup (70g) toasted pecans walnuts, almonds, or hazelnuts, coarsely chopped (optional)
How to make chocolate bread
1. In the bowl of a stand mixer or in a large bowl, sprinkle the yeast over the milk. Add one tablespoon (11g) sugar, then set aside in a warm place for 10 to 15 minutes, until bubbles form on the surface.
2. While the yeast is activating, in a small saucepan, melt the butter and 3 ounces (85g) chocolate over a pan of barely simmering water. Stir occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat.
3. Once the yeast mixture is frothy, mix in the remaining sugar, the instant coffee (if using), the egg, vanilla, and sea salt.
4. Stir in half the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour mixture, stirring until well-incorporated. If using a stand mixer, attach the dough hook and beat for five minutes, until smooth. If making by hand, mix vigorously with a flexible spatula for the same amount of time. The dough will seem quite moist, resembling sticky brownie batter when ready.
5. Cover the bowl and let rise in a warm place for 2 hours.
6. Butter a 9-inch (23cm) loaf pan.
7. 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.
8. Ten minutes before you’re ready to bake the bread, preheat the oven to 350ºF (175ºC.)
9. Bake the bread for 35 to 40 minutes, until it feels done and sounds hollow when you tap it. You can stick an instant-read thermometer in the bottom if you’re unsure; the bread is done when the temperature reads 180ºF (82Cº).
