Chocolate Yeast Loaf
Submitted by shera0369
Chocolate yeast loaf: deep cocoa bread studded with walnuts and raisins, boosted by a touch of coffee that sharpens the chocolate. Soft, lightly sweet, and incredible toasted with butter and honey.
YIELD
1 loafPREP
45 minCOOK
60 minREADY
5 hrsThis is chocolate bread, not chocolate cake pretending to be bread. A proper yeasted loaf built on bread flour, enriched with butter and milk, then spiked hard with unsweetened cocoa powder and a hit of instant coffee to push the chocolate depth instead of sweetening it.
Two teaspoons of coffee is all it takes, you won’t taste coffee in the finished loaf, you’ll just taste darker, richer chocolate.
Cocoa absorbs liquid aggressively, so the dough feels stiffer than a standard sandwich loaf at first, which is normal. Knead until it smooths out and springs back, then let it double at warm room temperature for about two hours.
Walnuts and raisins fold in for crunch and pockets of chewy sweetness. The shape is classic jelly-roll into a buttered loaf pan, and tenting with foil partway through prevents the cocoa-heavy crust from scorching.
Serve thick-sliced with soft butter and a drizzle of honey, or toast it the next morning for breakfast.
Pro Tips
- Check the yeast is alive before committing the rest of the dough, if it doesn’t foam in 10 minutes, toss it and start over
- Milk must be warm not hot, over 115°F (46°C) will kill the yeast
- Tent with foil after 25 minutes in the oven, the cocoa crust browns fast and can burn before the center sets
- Cool completely on a rack before slicing, warm chocolate bread gums up under the knife
Variations
- Swap raisins for dried cherries or cranberries for a tarter contrast against the cocoa
- Add a cup of dark chocolate chips alongside the walnuts for melty pockets
- Use pecans in place of walnuts for a softer, butterier nut flavor
Ingredients
Directions
Mix the water and 1 tablespoon sugar in mixing cup.
Add yeast and stir slightly.
Set aside for 10 minutes until foamy.
Warm the milk and butter in a saucepan to about 110 degrees (butter will not melt completely)
In a large mixing bowl, combine 3¾ cups flour, salt, cocoa, coffee, and the remaining ½ cup sugar.
Blend well.
Beat eggs slightly and add the warm milk, butter and vanilla; blend.
Add this mixture along with the yeast mixture to the flour.
Stir in the walnuts and raisins.
Mix all with a mixer with dough hook, or by hand with a wooden spoon.
Turn onto a lightly floured surface and knead for 5 to 6 minutes until smotth and elastic or continue mixing in the mixer and knead only 2 minutes or so.
Add more flour if necessary.
Grease a large bowl and place the dough into it, turning to grease all sides.
Cover and let rise in a warm place until dough has doubled in size, about 2 hours.
Knead the dough a few times, cover with plastic wrap and let rest for a few minutes.
Roll the dough into a large oval shape and roll up like a jelly roll, placing the seam side down.
Roll from the narrow end to make it fit into the pan size you prefer.
Use a loaf pan or a round casserole type pan.
Butter a piece of plastic wrap and place loosely over the dough.
Let rise again until doubled in size; about 1½ hours.
Preheat oven to 350℉ (180℃) and place bread near the center of the oven, not too high.
Bake for 25 minutes, then cover loosely with foil and continue baking 30 to 40 minutes longer.
Let cool for 10 minutes, then remove from pan and finish cooling on wire rack.
Serve with butter and honey for a real treat.
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