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Chocolate Yeast Loaf

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Submitted by shera0369

YIELD

1 loaf

PREP

45 min

COOK

60 min

READY

5 hrs

Ingredients

¼ 59
CUP ML WATER
warm
1 15
TABLESPOON ML SUGAR
½ 118
CUP ML SUGAR
1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
1 237
CUP ML MILK
2 3E+1
TABLESPOONS ML BUTTER
cut in pieces
4 946
CUPS ML BREAD FLOUR
1 5
TEASPOON ML SALT
158
CUP ML COCOA POWDER
unsweetened
2 1E+1
TEASPOONS ML INSTANT COFFEE
powder, not granular
2 2
LARGE LARGE EGGS
large
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML WALNUTS
chopped
½ 118
Serve with
½ 118
CUP ML HONEY
½ 118
CUP ML BUTTER

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 412g (14.5 oz)
Amount per Serving
Calories 1339 37% from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 865mg 36%
Total Carbohydrate 64g 64%
Dietary Fiber 11g 45%
Sugars g
Protein 67g
Vitamin A 23% Vitamin C 2%
Calcium 17% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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