Chocolate bread
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Chocolate bread
  Chocolate    Bread  
Last updated 6/12/2012 1:15:09 AM. Recipe ID 44383. Report a problem with this recipe.
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      Title: Chocolate bread
 Categories: Breads
      Yield: 1 Loaf
      1    Pkg Active Dry Yeast
      2 tb Sugar
    1/4 c  Warm Water
      1 c  Warm Water
      4 c  All-Purpose Flour
    1/3 c  Dutch Process Cocoa,
      2 ts Salt
      1    Egg, Lightly Beaten
      2 tb Sweet Butter, At Room
      1 c  Chocolate Morsels
  Combine the yeast with half the sugar and the first measure of warm
  (110 degree) water. Let stand until foamy (about 3 minutes). Combine
  the flour, cocoa and salt in the bowl of an electric mixer. Use a
  wooden spoon to stir in the yeast mixture, the butter, remaining
  sugar and the second measure of water. Fit the mixer with a dough
  hook and knead the dough at medium speed until the dough is smooth
  and supple (about 10 minutes). Turn out onto a lightly floured board.
  Knead by hand for 1 minute, adding more flour if needed. The dough
  must be quite firm, not sticky, as it must stand on its own. Knead in
  the chocolate morsels. Place the dough in the mixing bowl. Cover with
  greased plastic wrap. Let rise in a warm place until doubled in bulk
  (1-1 1/2 hours). Grease the baking pan. Turn the dough out. Punch
  down. Knead for 1 minute to expel air. Let rest for 5 minutes. Form
  into an 8" x 4" oval. Place on the baking pan. Preheat the oven to
  400 degrees. Cover loosely with greased plastic wrap. Let rise until
  doubled in bulk (about 1 hour). Place the baking pan on the middle
  rack of the oven. Bake for 15 minutes. Reduce oven temperature to 375
  degrees. Bake for another 25 minutes. Cool on a rack. Serve with
  sweet butter.

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Recipe ID 44383 (Apr 03, 2005)

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