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    You are in: Home / Recipes / Chocolate Yeast Bread Recipe
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    Chocolate Yeast Bread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 28, 2003

      Wow, this was gorgeous, and delicious. Really impressive. I was worried it wasn't rising enough when I made it, but it turned out really well. The turbinado sugar on top is beautiful. And the flavor is simply terrific. this was wonderful, sugarpea! Thank you for the recommendation!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2007

      My new obsession. This is fantastic dessert bread. It's light, fluffy, and rich enough to satisfy your sweet tooth but not so rich you need a glass of milk. I've made it twice in three weeks now, and I'm sure I'll be making it again really soon!

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    • on November 09, 2006

      This was a really good bread. The edges of my bread were overcooked and I know my oven temp was ok cause I have a thermometer in it. I used Ghiradelli chocolate and it did need a bit more flour. I love the turbinaro sugar on this, it made it quite pretty and tasted good. I will be making this again, thanks for posting.

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    • on February 14, 2006

      What a WONDERFUL bread! It has the texture of a brioche and it's not too sweet, just perfect for a special occasion breakfast bread. IMO, all great breads have a starter of some sort - sourdough, sponge, biga or whatever, so I was so excited when, looking for a chocolate bread recipe, I found this one! I made the starter only 4 hours before using it, but it worked very well anyway. In step 2, I dissolved the yeast in water and let it stand until bubbly. Knowing that the organic stone-ground sifted unbleached flour I use is very dry, I added and extra 1/3 cup water, which was perfect. I did knead the mix in step 2 for 10 minutes before the 15 minute autolyse (by trial and error, I found out that this is the way I get the best crumb), and kneaded it for another 10-15 minutes after kneading in the salt and butter. I added in 1/2 cup dried cranberries (it's Valentine's day!!) together with the chocolate pieces. I was afraid this would affect the rise, but not at all (OK, I cheated a bit by addind 1 tsp gluten flour in step 2 to prevent this - looks like it worked), and I loved the contrast of the tangy berries with the chocolate pieces. I let the dough rise (step 4) in the fridge for 7 hours, then took it out and let it rest and come back to room temp for 1 hour. After this, I shaped it into a flower (6 small balls around a bigger one) and put it in a 8 inch cake pan, which turned out to be a little too small! Next time, I think I'll use a cookie sheet for this. We enjoyed pulling apart the little rolls/petals for eating it with cream cheese, YUM! One last change I made: didn't have any cream, so I used milk instead - no problem. Thank you SO MUCH for this recipe!!

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    Nutritional Facts for Chocolate Yeast Bread

    Serving Size: 1 (60 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 120.7
     
    Calories from Fat 18
    15%
    Total Fat 2.0 g
    3%
    Saturated Fat 1.1 g
    5%
    Cholesterol 14.5 mg
    4%
    Sodium 147.5 mg
    6%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 4.6 g
    18%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    turbinado sugar

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