One of our favorite special occasion breads is marble rye. The brown swirl always tricks the kids and they call it chocolate bread. Even though they know better now, the name has stuck.
But ever since “chocolate bread” became the normal name for marble rye, I’ve wanted to make real chocolate bread. In the past I’ve made quick breads that are chocolate and although we really enjoy those, I’ve always wanted to make a chocolate yeast bread.
I finally decided to do a little experimenting and I was so happy with the results. The cinnamon in the bread is a nice understated flavor that provides an awesome aroma. The chocolate flavor of the bread is mild but definitely detectable without being too strong or sweet.
- 1 c. milk
- 1/2 c. water
- 1/2 c. chocolate chips
- 2 T. butter or margarine
- 4 – 5 c. flour
- 1/3 c. cocoa powder
- 1/4 c. sugar
- 2 t. cinnamon
- 2 pkgs. or 2 T. active dry yeast
- 1 t. salt
- 1 egg
1. Heat milk, water, chocolate chips and butter or margarine in a small sauce pan over low heat. Stir until chocolate chips are completely melted and mixture is smooth. Cool for about 3 minutes.
2. Meanwhile, combine 1 1/2 c. flour, cocoa powder, cinnamon, sugar, yeast and salt in a large mixing bowl or bowl of a stand mixer. Slowly add the chocolate mixture and beat until fully combined. Add egg and beat well.
3. Working with 1/2 c. of flour at a time, add as much flour as possible to the bowl, just until a stiff dough is formed. Continuing mixing with a stand mixer for 5 minutes, or knead by hand for 5 minutes. Place dough in a bowl, cover and let rise for one hour.
4. Punch dough down, divide into 2 equal halves and place into two greased loaf pans. Cover and let rise an additional hour.
5. Bake at 375 degrees for 20 – 25 minutes, until bread sounds hollow when tapped on top. Cool completely on a wire rack before slicing.
We have been having so much fun experimenting with this bread at breakfast time. It toasts wonderfully and is a great base for peanut butter, cream cheese, honey or just plain old butter. I’m also thinking it would make awesome French toast, so I’m glad to have two loaves to experiment with!
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