Chocolate Bubble Loaf

By ldelmas

Makes 1 loaf

Bubble Loaf is a pull-apart bread that some people know as Monkey Bread. Our version is made with a yeasted dough. My favorite foods are things you eat with your hands, which means this breakfast bread is right up my alley. It has a delicate buttery crumb and a sweet chocolate filling. Just before serving, it is drizzled with a bright lemon glaze.

Ingredients

• 2 3/4 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons instant yeast
• 3/4 teaspoon fine sea salt
• 4 tablespoons unsalted butter, at room temperature
• 1 large egg yolk
• 1 cup whole milk, at room temperature
• For the Chocolate Filling
• 1 cup semisweet chocolate chips, finely chopped, or 6 ounces semisweet chocolate, finely chopped
• 12 cup granulated sugar
• 2 teaspoons unsweetened cocoa powder
• For the Lemon Glaze
• 1 cup confectioners’ sugar
• 1 teaspoon grated lemon zest
• 2 to 3 tablespoons fresh lemon juice
• Special Equipment
• Instant-read thermometer

Preparation

Step 1

1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Turn the mixer on to low speed and mix the dry ingredients. Add the butter, egg yolk, and milk, mixing until the ingredients come together. Then mix for another 6 minutes, or until a smooth dough forms.

2. Scrape the dough onto a lightly floured work surface, knead it a few times, and form it into a ball. Put the dough in an oiled medium bowl and cover airtight with plastic wrap. Allow the dough to rise in a warm place for 2 hours, or until doubled in size.

3. To make the filling: In a small bowl, mix together the chocolate chips, sugar, and cocoa powder.

4. Lightly spray a 9-by-5-inch loaf pan with nonstick spray.

5. Remove the risen dough from the bowl and gently press and shape it into an 8-inch square. Cut the dough into 16 equal pieces. Form each piece into a round ball.

6. Arrange 8 dough balls in the bottom of the prepared loaf pan. Sprinkle with half of the chocolate filling. Arrange the remaining dough balls on top and sprinkle with the remaining chocolate filling.

7. Cover the pan loosely with plastic wrap and allow the dough to rise in a warm place for 1 hour, or until doubled in size; it should crest the sides of the pan by about 1 inch.

8. Meanwhile, position a rack in the middle of the oven and preheat the oven to 325°F.

9. Put the loaf in the oven and bake for 20 minutes. Rotate the pan and bake for an additional 10 to 15 minutes, until the internal temperature reaches 190°F on an instant-read thermometer. Put the pan on a rack and cool for 10 minutes.

10. Meanwhile, make the glaze: In a small bowl, stir together the confectioners’ sugar, lemon zest, and 2 tablespoons of the lemon juice until smooth; if necessary, thin the glaze with up to 1 tablespoon more lemon juice.
11. Invert the loaf onto a serving dish and turn right side up. Drizzle the lemon glaze over the loaf and serve warm.

12. Stored in an airtight container, the bread will keep for up to 3 days. To freeze, wrap in plastic wrap and then aluminum foil; it’ll keep for up to 1 month.