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Chocolate Bread with Chocolate Butter




Source of Recipe


Internet


List of Ingredients




1 package (about 2 1/4 teaspoons) active dry yeast
1/2 teaspoon sugar
1/3 cup plus 1 tablespoon lukewarm water
4 1/2 cups unbleached all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa
2 teaspoons salt
1-1/4 cups lukewarm water
1 egg yolk
1 tablespoon butter, room temperature
1 cup semisweet chocolate chips


Recipe



Stir yeast, 1/2 teaspoon sugar and 1/3 cup plus 1 tablespoon water in a large mixing bowl; let stand until foamy, about 10 minutes. In another bowl, mix flour, 1/2 cup plus 2 tablespoons sugar, cocoa and salt. Stir 1-1/4 cups water, egg yolk and butter into dissolved yeast, then use your hands to stir in the flour mixture, 1 cup at a time. Stir in the chocolate chips.
Knead on a lightly floured surface until elastic and moist, 8 to 10 minutes.

To use an electric mixer instead, use the paddle attachment to mix in the flour and chocolate chips. When blended, change to the dough hook and knead 2 minutes at low speed, then 2 minutes at medium speed.

Place dough in an oiled bowl, cover with plastic wrap and let rise about 2 hours. Punch down and cut in half. Shape into round loaves and place on an oiled baking sheet. Cover with a towel and let rise until doubled, about 1 hour.

Heat oven to 450 degrees. Bake loaves for 15 minutes. Reduce heat to 375 degrees and bake 30 minutes longer. Cool on a rack. Serve with chocolate butter. (Recipe follows.)

Makes 2 loaves (16 servings).

Chocolate Butter
1/2 cup unsalted butter
1/4 cup semisweet chocolate chips, melted and cooled

Cream butter with an electric mixer. Beat in cooled chocolate until well mixed. Makes about 1/2 cup (about 16 servings of 1/2 tablespoon).