Chocolate Bread Loaf with Yeast
A soft and fluffy chocolate bread loaf made with yeast, perfect for breakfast or an indulgent snack. This bread combines the rich flavor of cocoa with the light texture of a traditional yeast bread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8
Ingredients
3 1/2 cups (440 grams) all-purpose flour, plus extra for dusting
1/4 cup (25 grams) unsweetened cocoa powder
1/4 cup (50 grams) granulated sugar
2 1/4 teaspoons (7 grams) active dry yeast
1 teaspoon salt
1 cup (240 ml) warm whole milk (about 110°F / 43°C)
1/4 cup (60 ml) warm water (about 110°F / 43°C)
2 tablespoons (30 grams) unsalted butter, melted
1 large egg
1/2 cup (90 grams) semi-sweet chocolate chips
Instructions
In a large mixing bowl, combine 2 cups of the flour, cocoa powder, sugar, yeast, and salt. Stir to combine.
In a separate bowl, whisk together the warm milk, warm water, melted butter, and egg until well combined.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or dough hook attachment until a sticky dough forms.
Gradually add the remaining 1 1/2 cups flour, a little at a time, kneading until the dough is smooth and elastic, about 8-10 minutes by hand or 6-7 minutes with a mixer.
Fold in the chocolate chips evenly into the dough.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
After the dough has risen, punch it down to release the air and shape it into a loaf.
Place the shaped dough into a greased 9×5 inch loaf pan. Cover and let it rise again until it has doubled in size, about 30-40 minutes.
Preheat your oven to 350°F (175°C).
Bake the loaf for 30-35 minutes or until the top is firm and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing.