Back In The Day Bakery Chocolate Bread

By carvalhohm

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Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1/4 cup Dutch-processed cocoa powder, such as Valhrona
• 1/3 cup granulated sugar
• 1 1/4 teaspoons instant yeast
• 1 cup water
• 6 tablespoons unsalted butter, cubed, at room temperature
• 1 teaspoon fine sea salt
• 1 cup bittersweet chocolate chips
• 4 tablespoons turbinado (look for "Sugar In The Raw")
• 2 tablespoons heavy cream

Details

Servings 1
Adapted from girlslife.com

Preparation

Step 1

In bowl of stand mixer fitted with dough hook, combine flour, cocoa, granulated sugar, and yeast and mix on low speed. Add 1 cup water and mix for 3 minutes. Let dough rest in mixer bowl for 20 minutes.

After it has rested, add cubed butter and salt to dough and mix on medium speed until dough comes together and sides of bowl are clean, about 5 minutes. Dough mix will develop satiny sheen. Turn speed to low, add bittersweet chocolate chips, and mix until incorporated, 1 to 2 minutes.

Transfer dough to lightly floured surface and shape it gently into round loaf. Put dough seam side down in bowl that has been lightly coated with vegetable oil spray. Cover with plastic wrap and let dough rise in warm, draft-free place for 2 hours, or until it doubles in size.

Sprinkle 2 tablespoons turbinado sugar over bottom of 10x5-inch loaf pan. Turn dough out onto lightly floured surface and gently form it into 8x6-inch rectangle. With long side facing you, gently roll dough up into log. Place seam side down in pan. Cover pan loosely with plastic wrap and let dough rise again until doubled, about 1½ hours.

Position rack in middle of oven and preheat oven to 350˚. When dough has risen, gently brush it with heavy cream. Sprinkle top with remaining 2 tablespoons turbinado sugar. Bake for 30 to 45 minutes, until sugar on top is caramelized. Let loaf cool for 30 minutes, then remove it from pan and let cool completely on wire rack. Wrapped in plastic wrap, bread will keep at room temperature for up to 8 days.