Happy New Year to everyone!

I saw an episode of Martha, during which she went to a bakery (I think) that
made chocolate bread. It was a yeast dough. The bread itself was chocolate,
and it also had chunks of chocolate in the dough. Does this sound familiar
to anyone? Any idea where to get the recipe? Does anyone have a recipe
they've tried and liked? Many thanks in advance!

kimberly

Nexis wrote:

> Happy New Year to everyone!
>
> I saw an episode of Martha, during which she went to a bakery (I think) that
> made chocolate bread. It was a yeast dough. The bread itself was chocolate,
> and it also had chunks of chocolate in the dough. Does this sound familiar
> to anyone? Any idea where to get the recipe? Does anyone have a recipe
> they've tried and liked? Many thanks in advance!

I vaguely remember that episode. Was it Nancy Silverton's Chocolate Cherry
Bread by any chance? (from "Breads from the La Brea Bakery")

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sun, 4 Jan 2004 21:58:45 -0800, "Nexis" > wrote:

>Happy New Year to everyone!
>
>I saw an episode of Martha, during which she went to a bakery (I think) that
>made chocolate bread. It was a yeast dough. The bread itself was chocolate,
>and it also had chunks of chocolate in the dough. Does this sound familiar
>to anyone? Any idea where to get the recipe? Does anyone have a recipe
>they've tried and liked? Many thanks in advance!

I can't say I've tried this one yet. It's one of those "clipped
because it sounded good" things; but it's quite similar to what you
describe.

Regards,
Tracy R.

@@@@@ Now You're Cooking! Export Format

Chocolate Bread

desserts, breads

2 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1/3 cup warm water
4 1/2 cups all-purpose or bread flour
1/2 cup plus 2 tbsp sugar
1/3 cup unsweetened cocoa
2 teaspoons salt
1 1/4 cups warm water
1 cup semisweet chocolate; chopped
egg wash

Stir yeast and 1/2 teaspoon sugar into 1/3 cup warm water and pour
into a large mixing bowl; let stand until foamy, about 10 minutes.

Mix flour, remaining sugar, cocoa and salt. Stir remaining 1 1/4 cups
water into dissolved yeast, then stir in the flour mixture. Stir in
chopped chocolate last. Knead on lightly floured surface until smooth
and elastic, 8 to 10 minutes.

Place dough in greased bowl, cover with plastic wrap and let rise
until doubled in volume, approximately 1 hour.

Turn risen dough onto lightly floured surface, punch it down and
divide in half. Form each half into desired shape and place on cookie
sheetcovered with parchment paper. Cover with plastic wrap
again and let rise until doubled in volume.

Meanwhile, preheat oven to 450 degrees.

Brush loaves with egg wash and bake in 450-degree oven for 10 minutes.
Then reduce the heat to 350 and bake for 30 minutes more or until
bread sounds hollow when bottom is tapped.

Cool, serve with sweetened cream cheese.

Note: In the unlikely event you have leftovers, this bread is great
slightly heated (wrap in a paper towel and microwave for 30 seconds)
and lathered with a smudge of butter or margarine. Do not attempt to
toast in a toaster - the chocolate will run!

Note: Egg wash consists of one egg plus 1 tablespoon water mixed.

Contributor: The Cafe at the Frick, executive chef Susie Treon


** Exported from Now You're Cooking! v5.63 **

In article <q27Kb.46872$m83.8967@fed1read01>, "Nexis" > writes:

>I saw an episode of Martha, during which she went to a bakery (I think) that
>made chocolate bread. It was a yeast dough. The bread itself was chocolate,
>and it also had chunks of chocolate in the dough. Does this sound familiar
>to anyone? Any idea where to get the recipe? Does anyone have a recipe
>they've tried and liked?

Chocolate Babka

http://www.backwoodshome.com/recipes/row031129.html


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sun, 4 Jan 2004 21:58:45 -0800, "Nexis" > wrote:

>Happy New Year to everyone!
>
>I saw an episode of Martha, during which she went to a bakery (I think) that
>made chocolate bread. It was a yeast dough. The bread itself was chocolate,
>and it also had chunks of chocolate in the dough. Does this sound familiar
>to anyone? Any idea where to get the recipe? Does anyone have a recipe
>they've tried and liked? Many thanks in advance!
>

Here's one I like, for the bread machine. It has raisins. Chocolate
chunks would work too (add them as indicated, during the last rise).

http://users.rcn.com/sue.interport/food/chocbred.html

CHOCOLATE RAISIN BREAD
(Source: DAK pamphlet)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1/2 - 2/3 c milk
1 egg
1/3 c sugar
1/4 tsp salt
3 T butter or margarine
2-1/2 c flour
3 T cocoa
1-1/2 tsp yeast
3/4 c raisins

Process on SWEET CYCLE. After 35 min (or 5-10 min before the end of
the final kneading on your machine) add raisins.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Nexis" > wrote in message
news:q27Kb.46872$m83.8967@fed1read01...
> Happy New Year to everyone!
>
> I saw an episode of Martha, during which she went to a bakery (I think)
that
> made chocolate bread. It was a yeast dough. The bread itself was
chocolate,
> and it also had chunks of chocolate in the dough. Does this sound familiar
> to anyone? Any idea where to get the recipe? Does anyone have a recipe
> they've tried and liked? Many thanks in advance!
>
> kimberly

I have several recipes:

This may help.

Dimitri

RAISED CHOCOLATE BREAD
1 pkg. active dry yeast
1/3 c. unsweetened cocoa
1/4 tsp. baking soda
1/2 c. semi sweet chocolate pieces
4 1/2 c. unbleached all purpose flour
2 tbsp. sugar
1/2 c. milk
1 tsp. salt
1 c. water
2 tbsp. butter
1 egg

In large bowl, mix yeast, 1 1/4 cups flour, cocoa, sugar, salt and soda.
Heat milk, water, semi sweet chocolate and butter, stirring until chocolate
is melted. Add to dry ingredients. Beat at high speed for 2 minutes. Add
egg. Stir in enough flour to make a firm dough. Turn out onto lightly
floured surface. Knead until smooth and elastic. Put in oiled bowl,
turning to oil top. Cover with plastic wrap. Let rise for 1 hour or until
doubled. Punch down dough. Shape into 2 loaves. Put in greased 8"x4"x2"
loaf pans. Let rise for 30 minutes or until light. Bake at 375 degrees for
25 minutes or until loaf sounds hollow when tapped with finger. Cool on
wire racks.

CHOCOLATE CHIP COFFEE RING

1 env. active dry yeast
1 3/4 c. sifted flour
1/2 c. milk
4 tbsp. butter or margarine
3 tbsp. sugar
1/2 tsp. salt
1 egg
1/2 c. semi-sweet chocolate piece
In large mixer bowl, combine yeast and 1 1/4 cups of the flour. Heat
together the milk, margarine, sugar and salt just until warm, stirring
occasionally to melt butter. Add to dry ingredients in bowl; add egg. Beat
3 minutes at high speed. By hand stir in remaining flour. Add chocolate
pieces and mix well. Turn into well greased 4 1/2 cup ring Bundt pan.
Cover; let rise in warm place until double (45 minutes to 1 hour). Bake in
hot oven (400 degrees) for 12-15 minutes. Remove from pan immediately;
drizzle with confectioners' sugar icing while still warm. Serve warm or
cold.

CHOCOLATE NUT LOAF

1 yeast cake
1 1/2 c. lukewarm liquid (milk or
water)
1/2 c. sugar
1 tsp. salt
4 1/2 c. flour (sifted)
1/4 c. cocoa
1/4 c. melted fat
1 c. chopped nuts

Crumble yeast in bowl, gradually add liquid, sugar, salt, flour and cocoa.
Work in fat into smooth dough. Cover with cloth, let rise until double in
bulk. Add chopped nuts. Mold into a loaf, put in a bread pan and let rise
again until double in bulk. Bake in moderate oven (350 degrees).

"Dimitri" > wrote in message .com>...
> "Nexis" > wrote in message
> news:q27Kb.46872$m83.8967@fed1read01...
> > Happy New Year to everyone!
> >
> > I saw an episode of Martha, during which she went to a bakery (I think)
> that
> > made chocolate bread. It was a yeast dough. The bread itself was
> chocolate,
> > and it also had chunks of chocolate in the dough. Does this sound familiar
> > to anyone? Any idea where to get the recipe? Does anyone have a recipe
> > they've tried and liked? Many thanks in advance!
> >
> > kimberly
>
> I have several recipes:
>
> This may help.

> Dimitri
>
> RAISED CHOCOLATE BREAD
> 1 pkg. active dry yeast
> 1/3 c. unsweetened cocoa
> 1/4 tsp. baking soda
> 1/2 c. semi sweet chocolate pieces
> 4 1/2 c. unbleached all purpose flour
> 2 tbsp. sugar
> 1/2 c. milk
> 1 tsp. salt
> 1 c. water
> 2 tbsp. butter
> 1 egg
>
> In large bowl, mix yeast, 1 1/4 cups flour, cocoa, sugar, salt and soda.
> Heat milk, water, semi sweet chocolate and butter, stirring until chocolate
> is melted. Add to dry ingredients. Beat at high speed for 2 minutes. Add
> egg. Stir in enough flour to make a firm dough. Turn out onto lightly
> floured surface. Knead until smooth and elastic. Put in oiled bowl,
> turning to oil top. Cover with plastic wrap. Let rise for 1 hour or until
> doubled. Punch down dough. Shape into 2 loaves. Put in greased 8"x4"x2"
> loaf pans. Let rise for 30 minutes or until light. Bake at 375 degrees for
> 25 minutes or until loaf sounds hollow when tapped with finger. Cool on
> wire racks.
>
> CHOCOLATE CHIP COFFEE RING
>
> 1 env. active dry yeast
> 1 3/4 c. sifted flour
> 1/2 c. milk
> 4 tbsp. butter or margarine
> 3 tbsp. sugar
> 1/2 tsp. salt
> 1 egg
> 1/2 c. semi-sweet chocolate piece
> In large mixer bowl, combine yeast and 1 1/4 cups of the flour. Heat
> together the milk, margarine, sugar and salt just until warm, stirring
> occasionally to melt butter. Add to dry ingredients in bowl; add egg. Beat
> 3 minutes at high speed. By hand stir in remaining flour. Add chocolate
> pieces and mix well. Turn into well greased 4 1/2 cup ring Bundt pan.
> Cover; let rise in warm place until double (45 minutes to 1 hour). Bake in
> hot oven (400 degrees) for 12-15 minutes. Remove from pan immediately;
> drizzle with confectioners' sugar icing while still warm. Serve warm or
> cold.
>
> CHOCOLATE NUT LOAF
>
> 1 yeast cake
> 1 1/2 c. lukewarm liquid (milk or
> water)
> 1/2 c. sugar
> 1 tsp. salt
> 4 1/2 c. flour (sifted)
> 1/4 c. cocoa
> 1/4 c. melted fat
> 1 c. chopped nuts
>
> Crumble yeast in bowl, gradually add liquid, sugar, salt, flour and cocoa.
> Work in fat into smooth dough. Cover with cloth, let rise until double in
> bulk. Add chopped nuts. Mold into a loaf, put in a bread pan and let rise
> again until double in bulk. Bake in moderate oven (350 degrees).

Looks good, and here is a really dumb questions, but what does one do
with chololate loaves, how are they served etc.?

The reason I ask is that I have been making kind of chocolate loaves
for years, but they don't taste of chocolate, because I just add some
cocoa powder to a regular wholemeal loaf (mixed whole wheat and white
flour) to give it a nice darker coloring that I like. It also gives
the bread a darker aroma, but to make the bread taste of chocolate, I
would need to add a lot more SUGAR, which is what these recipes tend
to contain a lot of.

These sweet chocolate breads are presumably used as deserts, no?

Nexis ), citing the Rules of Acquisition to
rec.food.cooking, says...

> Happy New Year to everyone!
>
> I saw an episode of Martha, during which she went to a bakery (I think) that
> made chocolate bread. It was a yeast dough. The bread itself was chocolate,
> and it also had chunks of chocolate in the dough. Does this sound familiar
> to anyone? Any idea where to get the recipe? Does anyone have a recipe
> they've tried and liked? Many thanks in advance!
>
> kimberly

I like making a chocolate bread that is based on the white bread recipe
that came with my bread machine. I triple the sugar, and add one ounce
of cocoa powder. This makes a very nice chocolate bread, which is just
perfect spread with cream cheese.

I see no reason why one couldn't add chunks of choclate after kneading
and before forming into loaves.

..........Karl