Quite often, Craig Wallebeck, our GX94 Morning News Announcer will bring in fabulous things that he makes for Danny and I to try. His Chocolate Chunk Bread was one of those things. Homemade bread is awesome, but homemade bread with chocolate in it, that makes the top of my list of favourite things. Thanks Craig for sharing the recipe and your baking!
Chocolate Chunk Bread
1 1/2 pkg. Fleischmann’s RapidRise Yeast
1 tsp. sugar
1 cup lukewarm water
2 1/2 cups all purpose flour
1 tsp. salt
3 Tbsp. cocoa powder
1 cup milk
1/4 cup sugar
1 Tbsp. butter
3 oz. semi-sweet baking chocolate, coarsely chopped
In a small bowl, combine yeast and 1 tsp. sugar with 1 cup lukewarm water. Set aside for 5 minutes and let proof.
In a medium size bowl combine salt, cocoa and 1 1/2 cups of flour and stir. Once yeast has proofed gently mix in dry ingredients.
In a separate bowl combine milk, sugar and butter and heat to 120°F to 130°F.
Pour milk mixture into first mixture and beat until smooth. Add the remaining cup of flour, 1/4 cup at a time, mixing until flour is completely incorporated. The resulting dough will be quite soft and sticky. Using a bench knife or plastic dough scraper in one hand, knead the dough for 5 minutes, keep the other hand dusted with four to facilitate kneading. Allow dough to rest for 10 minutes.
Flatten the dough and place chopped chocolate on top. Fold up the sides of the dough and knead to distribute chocolate evenly throughout the dough.
Lightly grease a 1 quart casserole or other oven-safe dish. Dust your hands with cocoa and shape the dough into a round ball. Place dough in baking dish and cover with a dry dish towel. Let rise in a warm place free from drafts until nearly doubled, about 1 hour.
After the hour, punch dough down, give it a quick knead and let rise again for an additional 45 minutes.
Preheat oven to 350°F. Bake in the middle third of oven for 35 to 40 minutes or until sides are browned and loaf sounds hollow when tapped on the bottom. If the top crust seems to be browning too quickly, cover loosely with foil for the last 10 minutes of baking. remove from pan and cool on a wire rack. Makes 1 loaf, about 12 servings.