February 28, 2010

Dark Chocolate Bread

This bread does not taste like chocolate, but it has rich flavor from the cocoa. It looks like rye bread, so this would be a good dark bread for those who want to pretend they like rye bread.

Dark Chocolate Bread
2 tsp. dry yeast
1 1/4 cups water
4 Tbsp. sugar
3 cups flour
1/2 cup cocoa
1 1/2 tsp. salt

Sprinkle yeast in 1/2 cup water. Let sit 5 minutes and add sugar and stir to dissolve. Sift flour, cocoa and salt in large bowl. Make a well in the center of the flour, and pour in the dissolved yeast.

Pour about half the remaining water into the well. Mix in the flour from the sides, and stir in reserved water as needed to form a stiff dough. Knead until smooth and elastic. Put dough in greased bowl, and cover. Let rise until doubled in size, about 1 hour. Punch down, and let rest 10 minutes.

Shape dough into round loaf. Place on lightly floured baking sheet and cover. Proof until doubled, about 45 minutes.

Preheat oven to 425ºF. Dust loaf with cocoa. Use a series of slashes, 1/2-inch deep, across the top of the loaf (four Xs). Bake 45 minutes or until hollow sounding. Cool on a wire rack.

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