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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!

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    • 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
    Total Fat 2.0 g
    Saturated Fat 1.1 g
    Cholesterol 14.5 mg
    Sodium 147.5 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 1.0 g
    Sugars 4.6 g
    Protein 2.9 g

    The following items or measurements are not included:

    turbinado sugar

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