Baking the Perfect Chocolate Bread

CHOCOLATE BREAD LOAF Recipe - Easy & Delicioushttps://youtu.be/CiJYMdZqyu8Chocolate bread is a delightful fusion of rich cocoa flavours and the comforting qualities of freshly baked bread. Upon slicing into the loaf, you're greeted by a deep, earthy aroma that hints at its chocolatey essence. The crust is slightly crisp, providing a satisfying contrast to the soft, moist interior. The texture is a harmonious blend of lightness and slight chewiness, providing a satisfying bite without being too dense. Scattered within the dough, you will encounter pockets of chocolate chips, adding bursts of gooey richness that elevate each mouthful. The crust, with a delicate, slightly crisp exterior, contrasts beautifully with the soft interior, offering a delightful variety in texture. Ideal for breakfast, dessert, or an indulgent snack, chocolate bread is versatile and pairs wonderfully with a pat of creamy butter, a smear of fruit preserves, or simply on its own with a cup of coffee or milk. Its luxurious taste and texture make it a standout among baked goods, offering a gourmet twist on traditional bread.

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Chocolate Bread

Yield: 5-6

Author: apronmode

Prep time: 30 MinCook time: 35 MinInactive time: 2 HourTotal time: 3 H & 5 M

Looking for the best chocolate bread recipe? This fluffy chocolate chip bread is a must-try! Soft, rich, and perfect for dessert or any time of day. Get the recipe here.

Ingredients

• 300g Bread Flour
• 25g Cocoa Powder
• 25g Sugar
• 60g Chocolate Chips
• 1 Large Egg
• 100g Milk
• 30g Unsalted Butter, softened

Instructions

1. In the bowl of a stand mixer, combine the bread flour, cocoa powder, sugar, and chocolate chips. Mix briefly with a spatula to combine.
2. Add the egg and milk to the dry ingredients. Knead at low speed until a lumpy dough begins to form.
3. Gradually add the softened butter and increase the mixer speed to medium-high. Knead for 15-20 minutes, or until the dough is smooth and elastic.
4. The dough is sticky, so lightly coat the dough with flour, cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Once risen, punch down the dough to release air bubbles. Knead gently for 1-2 minutes, then shape it into a log that fits your bread pan.
6. Place the shaped dough into the bread pan. Cover and let it rise again for another hour, or until doubled in size.
7. Preheat your oven to 340°F
8. Once the dough has risen, bake in the preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
9. Allow the bread to cool completely before slicing.

In the quiet of the early morning, the baker prepared for a sweet adventure—chocolate bread. With a bag of bread flour in one hand and cocoa powder in the other, they set out to create a loaf that would bring together the comforting richness of bread and the indulgent flavour of chocolate.

The kitchen began to fill with the subtle scent of cocoa as the dry ingredients were sifted together—bread flour, cocoa powder, sugar, and a generous handful of chocolate chips. The chips would add an extra burst of flavour to the soft, cocoa-infused dough. The baker carefully cracked an egg into the bowl and added milk, starting the stand mixer on low speed. A sticky, lumpy dough quickly formed, and they could already imagine the delicious loaf it would become.

The butter, soft and golden, was added gradually. The mixer kneaded the dough into a smooth, elastic ball, glossy with richness from the butter. As the dough spun around the bowl, the baker’s excitement grew. Chocolate bread was a treat worth waiting for, with its promise of soft texture and intense cocoa flavour.

Once kneaded, the dough was lightly dusted with flour and left to rise in a warm spot. For the next hour, the baker busied themselves with other tasks, but they couldn’t help but check on the dough every now and then. Slowly, it doubled in size, becoming a fluffy cloud of potential. The baker punched down the dough, feeling the air bubbles release beneath their fingers, and shaped it into a neat log before placing it in the bread pan.

Covered and left to rise again, the dough patiently waited for its turn in the oven. As the final rise took place, the baker preheated the oven to 340°F. The warmth of the kitchen was inviting, and soon the bread would fill the space with the unmistakable aroma of baking chocolate.

When the dough had risen to perfection, the baker gently placed the pan in the oven. As the bread baked, the house filled with the rich, irresistible scent of chocolate. The loaf browned beautifully, and after 35 minutes, it was ready—golden and firm on the outside, with a soft, chocolatey centre inside.

Once cooled, the baker sliced into the loaf. The chocolate chips had melted slightly, creating pockets of rich, gooey goodness amidst the tender bread. Each bite was a perfect balance of soft bread and deep cocoa flavour, with just the right amount of sweetness.

The chocolate bread was a hit, and the baker knew it would quickly become a favourite among friends and family. It was perfect for breakfast, a midday snack, or even a late-night treat. The joy of baking something so delicious, from start to finish, made the whole process worth every minute.