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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 18 |
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A lighter version of chocolate bread. Prep time includes rising. Ingredients:
1 1/4 tsps active dry yeast |
3/4 cup plus 1 t warm water (105 to 115 degrees) |
2 1/4 cups bread flour, divided |
1/4 cup sugar |
3 t dutch process unsweetened cocoa |
1/2 tsp salt |
1 1/2 tsps margarine, softened |
1 egg yolk |
1/4 cup semisweet chocolate morsels |
vegetable cooking spray |
Directions:
1. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
2. Combine yeast mixture, 1 1/4 cups bread flour, sugar, and next 3 ingredients in a large mixing bowl; beat at medium speed of an eletric mixer until well blended. Add egg yolk; beat well. Gradually stir in enough of the remaining 1 cup flour to make a soft dough.
3. Turn dough out onto work surface, and knead until smooth and elastic (about 10 minutes). Knead in chocolate morsels during last 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
4. Punch dough down. Turn dough out onto work surface, and knead lightly 4 or 5 times. Roll dough into a 14- x 7-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a 9- x 5- x 3-inch loafpan coated with cooking spray.
5. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 for 35 minutes or until loaf sounds hollow when tapped. Remove from pans immediately; cool on a wire rack.
6. Per 1/2-inch slice: 96 calories; 1.9 g fat; 17.1 g carb
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