Jeff and I are so excited to be heading off on a tour to introduce our new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients, which comes out on Oct. 27th. We’ve updated our events calendar and keep adding new dates all the time. We would love to meet you if we are stopping in a town nearby! And…there is a new baking group forming…more details at the end of the post!
As you all by now I take my sweets very seriously and chocolate is one of the essential food groups in my world. So I wanted to share one of the great pleasures of ABin5, the Chocolate Bread on page 211, with all of you who may not have ventured back that far into the book. It has an intense chocolate flavor without being too sweet. This bread is equally as good with a sweet cherry jam as it is with a sharp cheddar, just depends on your mood. There will rarely be leftovers, but just in case there are we’ve got a recipe for Chocolate Cherry Bread Pudding on page 237 is out of this world!
This dough is unlike any other in the book. It has no stretch to it, due to all the chocolate. I’ll show you how to handle it so that you end up with a fabulous loaf!
The chocolate dough is just a list of ingredients that gets dumped in a bucket
, this is no different from any other recipe in the book, just a bit more on the list!
Chocolate Bread from our 2007 release of Artisan Bread in Five Minutes a Day (page 211) – please note that for those of you with early printings of the book this will be slightly different, and if you’ve purchased the 2013 edition of our book The New Artisan Bread in Five Minutes a Day, you’ll find a new version of this recipe (Chocolate Chocolate-Chip Bread, on page 332).
4 ounces bittersweet chocolate (if you want a slightly sweeter bread use semisweet)
1/2 cup unsalted butter
2 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons Kosher salt
4 large eggs, lightly beaten
2/3 cup honey
5 1/2 cups unbleached all-purpose flour
1 cup unsweetened cocoa powder – (natural or Dutch processed will work)
5 ounces finely chopped bittersweet chocolate (if you want a slightly sweeter bread use semisweet)
butter for greasing the pan
sugar for greasing the pan and sprinkling on top of the loaf
To make the dough:
Melt the 4 ounces of chocolate and butter together over a double boiler or in the microwave until smooth. Remove from heat, give the ganache a gentle stir and set aside.
Dump the water, yeast, salt, eggs and honey in the bucket and give a half hearted stir. Dump in the flour, cocoa powder, chocolate chips and the ganache that has been set aside. Mix the dough together until there are no lumps of dry flour. Cover the bucket with a not airtight lid and allow to rest for about 2 hours on the counter.
You can use the dough immediately after rising and it is quite luxurious, but for this demo I wanted to show you how to deal with the chilled dough. So I stuck the dough in the refrigerator for 12 hours.
grease your Loaf Pan and then sprinkle it with sugar. This extra step of sugaring is not essential, but it helps the loaf pop out of the pan. I prefer it to flour for chocolate breads because you don’t end up with the chalky look on the outside of your loaf.
Once my dough was chilled I remove the bucket and
reach in to grab my dough. You will be met with a very stiff dough that has no stretch. It is due to all the chocolate and butter in the dough, not because your dough is too dry.
A reader left a comment about forming two balls to create a loaf bread, they found it easier to work with. I thought for this dough it would be a great idea, because you are just pressing it into shape instead of stretching it into a smooth ball. Thank you TS for the suggestion, I think it worked beautifully!
Take 2 pounds of the dough from the bucket, divide it into two equal pieces and press them into smooth balls.
Place them in the prepared pan, cover loosely with plastic wrap and allow to rest for 1 hour and 45 minutes (up to 2 hours and 30 minutes if your kitchen is particularly cool).
Preheat your oven to 350 degrees
You can see that the dough rises a bit, but not a tremendous amount, this is true of all our dough.
Sprinkle with sugar and bake in the center of the oven for 45-50 minutes.
Remove from oven and
Take the bread out of the pan to cool completely.
Enjoy with preserves, marmelade or a slice of sharp cheddar!
Last but most certainly not least Michelle at BigBlackDogs is going to be hosting a baking group for HBin5! If you want to join her and a group of other bread enthusiasts read more here! Jeff and I will be doing some guest posts for her as well.