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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 32 |
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Your family will love this tender loaf of chocolate bread. Slices are excellent when toasted and spread with butter, cream cheese or peanut butter. Laura Cryts, Derry, New Hampshire Ingredients:
4-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
2 tablespoons sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1/4 teaspoon baking soda |
1 cup water |
1/2 cup milk |
1/2 cup semisweet chocolate chips |
2 tablespoons butter |
1 egg |
Directions:
1. In a bowl, combine 1-1/4 cups flour, cocoa, sugar, yeast, salt and baking soda. In a saucepan, heat the water, milk, chocolate chips and butter; stir until chocolate is melted. Cool to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1/2 cup flour and egg; beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 375° for 25-30 minutes or until browned. Remove from pans to cool on wire racks. Yield: 2 loaves.
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