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I was inspired one day in culinary school after one of our bread baking sessions and came up with this bread. I have tweaked it a little bit to improve it. It is good served with a sweet cinnamon butter.
- 6 cups ap flour
- 3⁄4 cup cocoa powder
- 3⁄4 cup brown sugar, packed
- 1⁄2 cup super strong coffee (I've used espresso and New Orleans iced coffee concentrate)
- 1 1⁄2 cups warm water
- 1 tablespoon yeast
- 1 egg
- 3 tablespoons butter
- 2 tablespoons bittersweet chocolate chips
- 1 teaspoon salt
- 2 tablespoons milk
- 2 tablespoons melted butter
- Heat the coffee and water to 110 - 130 deg F.
- Melt the chocolate chips and butter together.
- In the bowl of a standing mixer, mix 4 c flour, salt, brown sugar, yeast and cocoa powder.
- On low speed, slowly add the water and coffee.
- Mix until incorporated, scraping the sides of the bowl as necessary.
- Add the chocolate/butter mixture and the egg.
- Increase the speed of your mixer to medium, add the remaining flour a couple of tablespoons at a time, until the dough forms a ball and scrapes the sides of the bowl pretty well clean.
- Knead in the mixer for 5 - 7 minutes, until the dough is smooth and elastic.
- Remove the dough from the bowl, knead briefly on a very lightly floured counter.
- Form the dough into a ball, place it back in the bowl, cover it with a lint free towel and let it rise until doubled in size - 45 minutes to an hour.
- Punch the dough down, shape into two round loaves. Cover and let rise again, until double, about 30 - 45 minutes.
- Preheat the oven to 350.
- Mix the 2 tbsp milk and the 2 tbsp melted butter in a small bowl. Brush over the tops of your loaves.
- Bake for 35 - 40 minutes.