Chocolate Yeast Bread Recipe
Overview:
This Chocolate Yeast Bread recipe yields 2 gorgeous loaves, each sparkling with sugar crystals, boasting chocolate chunks throughout, and offering a divine taste when reheated in the microwave. It’s a delightful treat perfect for Christmas morning or as a heartfelt gift for a friend. Despite its impressive appearance and flavor, this bread is surprisingly simple to make, with the bulk of the time dedicated to double risings and restings. Originally created by Paula Oland of the Balthazar Bakery in New York, this recipe promises a decadent indulgence that’s worth every moment spent in the kitchen.
- Cook Time: 11 hours
- Prep Time: 40 minutes
- Total Time: 11 hours and 40 minutes
- Servings: 20
- Yield: 2 loaves
Ingredients:
| Ingredient | Quantity |
|---|---|
| Active dry yeast | 1/4 |
| Water | 1 |
| All-purpose flour | 1 |
| All-purpose flour | 3 |
| Bread flour | 2 1/2 |
| Cocoa powder | 1/4 |
| Sugar | 1/3 |
| Sugar | 2 |
| Active dry yeast | 2 |
| Water | 2 |
| Fine salt | 1 |
| Unsalted butter | 1 1/4 |
| Bittersweet chocolate | 2 |
| Heavy cream | 3 |
| Turbinado sugar | 1 |
Nutritional Information (per serving):
- Calories: 120.8
- Fat Content: 2g
- Saturated Fat Content: 1.1g
- Cholesterol Content: 14.6mg
- Sodium Content: 147.6mg
- Carbohydrate Content: 22.9g
- Fiber Content: 1.1g
- Sugar Content: 4.7g
- Protein Content: 2.9g
Instructions:
Chocolate Bread Starter:
- Dissolve yeast in water and let it sit for 10 minutes.
- Stir in all-purpose flour until completely mixed.
- Cover the mixture loosely and leave it to proof at room temperature for 6 hours.
Chocolate Yeast Bread:
- In a large bowl, stir together all-purpose flour, cocoa powder, 1/3 cup sugar, yeast, water, and 1/4 cup of the Chocolate Bread Starter (save the remainder for another use).
- Allow the mixture to rest for 15 minutes.
- Scrape the dough onto a floured work surface and knead in salt and butter until smooth and elastic, about 10 minutes.
- Thoroughly knead in chopped bittersweet chocolate.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise until doubled in size, approximately 1 1/2 hours.
- Leaving the dough in the bowl, fold it into thirds as if folding a letter for an envelope.
- Recover the bowl with plastic wrap and let it rest for 30 minutes.
Baking:
- Preheat the oven to 375°F (190°C).
- Butter two 7″x3″x2″ loaf pans and coat them with the remaining 2 tablespoons of granulated sugar.
- Divide the dough in half and then divide each half into 4 even pieces.
- Roll and form each piece of dough into a tight ball.
- Place four pieces, smooth side up, side-by-side in each loaf pan.
- Cover the pans tightly with plastic wrap and let them rise at room temperature until doubled in size, about 2 hours.
- In a small bowl, combine egg yolk and cream, then brush it onto the risen loaves.
- Sprinkle the loaves with turbinado sugar.
- Place the pans in the preheated oven, then immediately reduce the temperature to 350°F (175°C).
- Bake for 40-45 minutes or until the loaves have a slightly hollow sound when tapped on the bottom.
- Allow the loaves to rest in the pans for 5 minutes before removing them to a wire rack to cool completely.
Serving:
- Enjoy the Chocolate Yeast Bread warm or at room temperature. It’s perfect for breakfast, brunch, or as a delightful treat any time of day!
Whether you’re baking this bread for a special occasion or simply to indulge your chocolate cravings, this recipe promises to deliver a rich, decadent experience that will leave everyone wanting more. Share the joy of homemade bread with loved ones and savor the deliciousness of each bite! 🍫🍞
