Chunky Chocolate Bread
Source of Recipe
Home For the Holidays Cookbook, 1995
Recipe Introduction
This is a delicious bread, even without the glaze.
List of Ingredients
½ cup water
¼ cup butter
¼ cup sugar
1 pkg. active dry yeast
¼ cup warm water (105o to 115o)
3 – 3 ½ cups flour, divided
3 Tbs. cocoa
¾ tsp. salt
1/8 tsp. ground cinnamon
2 large eggs
1 tsp. vanilla extract
½ cup semisweet chocolate chunks
Glaze
1 cup sifted powdered sugar
1 ½ Tbs. milk
½ tsp. vanilla extract
Recipe
Combine first 3 ingredients in a saucepan; heat until butter melts. Cool to 105o to 115o. Dissolve yeast in ¼ cup warm water in a large mixing bowl; let stand 5 minutes. Add butter mixture, 2 cups flour, cocoa, salt, cinnamon, eggs, and vanilla; beat at low speed of an electric mixer 30 seconds. Beat 3 additional minutes at medium speed. Gradually stir n enough remaining flour to make a soft dough.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Punch dough down, ant turn out onto a floured surface; roll into an 18x10” rectangle. Sprinkle dough with chocolate chunks, pressing chunks gently into dough. Roll up dough, jellyroll fashion, starting at one short end. Fold ends under, and place seam side down in a greased loafpan. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350o for 30 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; let cool on a wire rack. Drizzle Glaze over loaf.
To make glaze, combine all ingredients, stirring well.
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