Recipe by Sandy in Oklahoma
Some of us will put chocolate in anything. This bread is rich enough to be served with no butter or spread of any kind. When you chop the chocolate chips before adding them to the vanilla-scented dough, you'll create a chocolate "dust", which swirls throughout the loaf and gives it a nicely marbled appearance. Recipe from King Arthur Flour.
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 cup milk
- 1 large egg
- 4 tablespoons unsalted butter
- 1 1⁄4 teaspoons salt
- 1⁄4 cup sugar
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon almond extract
- 3 3⁄4 cups unbleached all-purpose flour
- 2 1⁄2 teaspoons instant yeast
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 teaspoons water
Directions See How It's Made
- Prep time includes rising time.
- Place the chocolate chips in the bowl of a food processor. Process until the chips are coarsely chopped, and covered with a coating of ground chocolate. Set the mixture aside.
- To prepare the dough: Combine all of the ingredients EXCEPT the chopped chocolate. Mix and knead them until you have a soft smooth dough. (You can use bread machine, mixer or do it by hand).
- Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk. Lightly grease a 9-inch round cake pan.Between chocolate melting inside, and the sugar topping (which runs down the sides of the bread into the bottom of the pan), this bread tends to stick to the pan.
- Gently deflate the dough, and knead the chips into it. Shape the dough into a flat ball, and place it in the prepared pan, flattening to reach the edges of the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise for 1 1/4 to 2 1/2 hours, or till its center just crests over the height of the pan. While the bread is rising, preheat the oven to 350 degrees.
- Combine the sugar, vanilla, and water, stirring until the sugar is suspended in the liquid, even if it hasn't melted. Drizzle this mixture over the top of the risen bread.
- Bake for 20 minutes, tent it lightly with aluminum foil to prevent over-browning, and bake for an additional 30 to 35 minutes, or until it's a deep golden brown and the internal temperature registers 190 degrees. Remove from the oven.
- After 5 minutes, run a table knife around the edge of the pan, working it under the bottom a bit to loosen the bread as much as possible. Carefully turn it out of the pan and transfer it to a rack to cool. Cool the bread completely before cutting it.