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Yeast: Bread with Three Chocolates

Source of Recipe

Beth Hensperger


List of Ingredients

1 package active dry yeast
1/2 cup sugar
1 cup warm water (105-115ºF)
5 1/2 cups flour or bread flour -- (5 1/2 to 6)
1/2 cup unsweetened dutch cocoa powder
2 teaspoons instant espresso powder
2 teaspoons salt
1 cup warm milk
6 tablespoons unsalted butter, melted
2 eggs
5 ounces semisweet or bittersweet chocolate -- chopped
2 ounces milk chocolate, chopped


Recipe

Sprinkle the yeast and a pinch of sugar over 1/2 cup warm water in a small bowl. Stir to dissolve and let stand until foamy, about 10 minutes. Combine 2 cups flour, remaining sugar, cocoa, espresso, and salt in a large bowl. Add remaining warm water, milk, butter and eggs. Whisk hard until smooth and add yeast mixture. Beat for about 2 minutes, or until smooth. Add chopped chocolate with a wooden spoon. Add remaining flour 1/2 cup at a time until mixture forms a shaggy dough. Take care not to break up chocolate too much.

Turn dough out onto a lightly floured surface and knead for about 5 minutes, adding flour 1 tablespoon at a time as needed to make a smooth, silky dough. Place in a greased bowl, turn once to grease top, and cover with plastic wrap to rise in a warm area until doubled, about 1 to 1-1/2 hours. Gently deflate dough, turn out onto a lightly floured board, and divide into 2 equal portions.

Shape into round loaves and place in 2 greased 6-cup charlotte molds, or 8-inch diameter ovenproof casseroles or springform pans. Cover loosely with plastic wrap and let rise to 1 inch over rim of pans, about 30 minutes. Bake in a preheated 375ºF oven for 40 to 45 minutes, or until crusty and a cake tester comes out clean. Cool on a rack completely before cutting into wedges to serve.