Treat your loved ones with this Chocolate Chocolate Chip Bread, a rich chocolate yeast bread loaded with chocolate chips that is delicious alongside any meal or as a not so sweet dessert.
I used to make a similar recipe every year shaped like a bunny for Easter dinner. It was a nice treat for those that like chocolate but want to leave the gaggy sweet candies for the kids. But, the recipe on the company's site is no longer the same and I cannot find the one I had clipped from a magazine decades ago.
So, I set about recreating it and I think my version tastes better than the original.
Single Rise Yeast Bread
Yes, you read that correctly this bread only rises once. Most breads are left to rise once then punched down to release the air and shaped then left to rise again before baking. This gives the yeast bread it's characteristic firm structure with larger air pockets than bread using baking powder and or soda as a leavener.
This recipe skips straight to the shape and rise resulting in a velvety texture to the bread that feels like it's somewhere between a soft quick bread and a firm structure of a yeast bread.
If you want more structure to the bread you are welcome to let it rise once until doubled (about 1 ½ to 2 hours) then push the air out, shape and let it rise again in the pan as instructed in the recipe.
More Rich Yeast Bread Recipes from #OurFamilyTable
Treat yourself with these delicious rich yeast breads:
Sweet Doughs and Breads
- Chocolate Chocolate Chip Bread from That Recipe
- Chocolate Walnut Babka from Karen's Kitchen Stories
- Eggless Sesame Brioche Buns from Magical Ingredients
- Homemade Hamburger Buns from Jen Around the World
- Khaliat Nahal from Pandemonium Noshery
- Rum Raisin Bread from Hezzi-D's Books and Cooks
- Speculoos or Nutella Braided Bread from Art of Natural Living
Chocolate Chocolate Chip Bread
- 2-3 cups all purpose flour
- ½ cup cocoa powder
- 1 packet rapid rise yeast (2 ¼ teaspoons)
- ¼ cup sugar
- ½ teaspoon salt
- ¾ cups milk
- 3 tablespoons butter
- 1 large egg
- 2 teaspoons vanilla
- ⅔ cups chocolate chips
- Grease the bottom and sides of a loaf pan.
- In a large mixing bowl mix 1 ½ cups flour, cocoa, yeast, sugar and salt for about 1 minute until mixed and sifted.
- In a small pan heat milk and butter until butter has just melted - do not boil! Mixture should feel warm to the touch.
- Add to the dry ingredients and beat for 2 minutes. Add egg and vanilla and beat until incorporated.
- Add enough extra flour to knead the dough, about ½ cup at a time. If you have a dough hook attachment it is best to use it to knead the dough so you do not need as much flour, which will make the bread tough.
- Knead for 6-8 minutes until dough is elastic. Knead in chocolate chips. Put dough into prepared pan.
- Cover and let rise in a warm draft free place until doubled (about 45 minutes).
- Preheat oven to 350 degrees. Bake loaf 35-40 minutes until done. I usually tap it on the top and if it sounds hollow it's done.
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Until next time, happy eating!