Chocolate Bread

Chocolate bread with chocolate chunks in it? Count me in! The chocolate lover in me just couldn’t resist and every bite was instant happiness!

This bread needs to be started the day before so that it can rest and develop it’s flavor overnight. Makes it perfect for breakfast!

You will need the following:Enjoy!!!

2 1/4 cups water

2 1/4 teaspoons rapid rise dry yeast

5 1/4 cups bread flour

1/2 cup dutch process cocoa powder

2 tablespoons sugar

2 teaspoons salt

6 oz semi sweet chocolate chips

Place water, yeast, flour, cocoa powder, sugar and salt in the Thermomix bowl. Set to dough/knead function for 2 minutes. Add chocolate chips and knead for 1 minute, reverse blade function.

Let rise, covered, for about an hour until double in size.

Tip the bowl over and remove the dough to a floured surface. Pull the edge and fold the dough over itself several times. Shape into a ball, place into a greased bowl then turn the dough over and cover with plastic wrap. Refrigerate overnight.

Shaped and ready for proofing.

Remove from the refrigerator after the overnight rest. Leave to warm to room temperature for about an hour.

Divide dough into 3-4 pieces and shape each into an oval and place onto a baking sheet, leaving a few inches between the loaves. Cover with a kitchen towel and let rise for about another hour, until doubled in size.

Proved and ready for scoring.

Preheat oven to 450F.

Spray loaves with a fine mist of water and slash the tops at an angle 2-3 times. Bake for about 35 to 45 minutes, rotating the sheet halfway through baking.

Transfer to a wire rack to cool completely.

Hardest part is waiting until it is cool enough to EAT!


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