CHOCOLATE BREAD1 package active dry yeast
1/2 teaspoon sugar
1/3 cup plus 1 tbsp. warm water
4 1/2 cups unbleached flour
1/2 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa powder (preferably Dutch process)
2 teaspoons salt
1 1/4 cups warm water
1 egg yolk
1 tablespoon butter, at room temperature
1 cup semisweet chocolate chips
Stir the yeast and 1/2 tsp sugar into 1/3 cup plus 1 tbsp water in a large mixing bowl; let stand until foamy.
Mix the flour, the 1/2 cup plus 2 tbsp sugar, the cocoa powder, and salt. Stir the 1 1/4 cups warm water, the egg yolk and butter into the yeast mixture, then stir in the flour mixture, 1 cup at a time. Stir in the chocolate chips last.
Knead on a lightly floured surface until velvety and elastic (8 to 10 minutes). Place dough in an oiled bowl, cover tightly with plastic wrap and let rise until doubled, about 2 hours.
Punch the dough down and cut in half on a lightly floured surface. Shape each piece into a round or oval loaf and place on oiled baking sheets. Cover with a towel and let rise until doubled in bulk, about 1 hour.
Heat oven to 425 degrees F. Bake 15 minutes. Reduce heat to 375 degrees and bake 30 minutes longer. Cool completely on a rack.
Makes 2 loaves
Source :
The Italian Baker by Carol Field