Recipe

Chocolate Bread Recipe

	Cheric / All my dishes 1 year, 6 months ago A lighter version of chocolate bread. Prep time includes rising. Prep:120m Cook:35m Servings:18	Cheric
	chocolate bread light

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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

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

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.

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.

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.

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.

Per 1/2-inch slice: 96 calories; 1.9 g fat; 17.1 g carb

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Comments

lilliancooks 7 months ago said:
This recipe sounds really good! I love the fact that it doesn't have a lot of fat or sugar in it! Is it okay to use regular flour instead of bread flour?

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