It was the perfect Sunday. Cold, snow covered, cozy and quite. Everything a Sunday should be. (now its warm ,rainy and chaotic. Poop) The perfect day spent reading, drawing, drinking way to much coffee and putzing around. And baking a loaf of bread.. chocolate bread. If everyday was like this.........
Chocolate bread? Well yeah, it is the holiday season after all and I figured that it would make something that would last all week and can is multi -purpose.(breakfast or dinner) I could have made more cookies, but I am airing on the side of not feeding the mr sugar bombs for breakfast these days. But this chocolate bread. He can eat it whenever he wants. It's basically just a loaf of bread (I made it with whole wheat for extra goodness) with a tuch of sweetness ans a lot of chocolate flavor. It makes agreat breakfast toast, a hearty snack, or would be great for some type of french toast situation. Or maybeyou want to make some chocolate bread pudding, or woy are going to be making chili and want something to serve it with. (I was thinking a black bean chili would pair really nicely). There are no rules here. The mr, he has been eating it with peanut butter banana or mashed avocado. Its nothing to complicated, just chocolaty bread.
So of you are around this week, maybe spending some time at home, I think you should make bread. It's really easy, not much in terms of mess and who doesn't love the smell of baking bread? And bonus.. IF you have any friends or family visiting, or if you are visiting them, why not impress them with a freshly baked loaf of bread, You will be the coolest.
The stuff. White whole wheat flour, cocoa powder, salt, soy milk, coffee, yeast and turbinado sugar.
The sugar and yeast get whisked together with the soy milk and coffee and left for a few minutes to make sure its active (or if you know your yeast is good, then just get on with it.)
Flour, cocoa powder, and the salt get a good whisk together as well.
Then dumped into the yeast mixture.
Mix until the dough starts to come together, then dump it onto a lightly floured surface and start. Gather together with your hands ans start to knead.
Keep kneading (about 5 minutes or so) until the dough is a cohesive texture, slightly glossy, ball of goodness.
Place the dough back into the bowl and drizzle and rub down with a oil (use a neutral flavor) Place a damp towel over the top and stick in a warm place to rise and double in size, which should take between an hour,, hour and a half, (depending on how warm you place is)
Once it has doubled, push down dough, shape into a loaf shape, and place in a greased load pan. Rub a little more oil on the top, cover with plastic this time (a towel will absorb the moisture from the dough), and place back into the place to rise again.
And once the dough starts to crest the pan and has double again,(another 30 minutes) it's tie to bake. Stick the dough into a preheated oven and bake away. Optional step but yoi should do it. Stick a pan with about an inch of water on the bottom of the oven when you stick the dough in. It makes the crust a little crustier and pretty. and keep the bread a but more moist.
And once the bread is done (45-50 minutes, with a internal temp of 190) remove from the oven and let cool(for at least 15 minutes.. (you can do it!)
Sliced to your preferred thickness, eaten as is or slathered with some peanut butter. Save some for the morning for french toast or strawberry jam toast.
The possibilities are endless.
Enjoy you day.
-C
Chocolate Bread
Makes one loaf
- 3 cups white whole wheat bread flour (plus a little more if needed)
- 1/2 cup natural cocoa powder
- 1 cup soy milk
- 2/3 cup warm coffee
- 1/3 cup turbinado sugar (can use cane sugar)
- 2 1/4 teaspoon yeast
- 1 teaspoon salt
Note. If you want to make 2 loaves (why not right) just double everything except the yeast. Still only use the 2 1/4 teaspoons.
In a large bowl, whisk together the soy, sugar, and the yeast, then add in the coffee last. (just to make sure the coffee isn't to hot that it kills the yeast) In a separate bowl, whisk together the flour, cocoa powder and salt. Once you are sure the yeast is active, dump the dry into the wet and mix with together until the dough starts to form. If the dough seems to wet, add in another tablespoon or two of flour. Dump onto a slightly floured counter and knead until a cohesive texture that is somewhat smooth a glossy. Place dough back into bowl, drizzle and rub with oil, then place a damp towel over the bowl ans stick it in a warm place. Let the dough rise until it has doubled in size, which should take about 1- 1 1/2 (depending ho warm the spot) Once doubles, dump onto counter and push down. Shape into a loaf and place into a greased loaf pan. Rub a little more oil on top and cover with plastic. Let the dough rise for about another 30 minutes or until the dough is cresting the brim of the pan.
Preheat the oven to 400
When dough is done it's second rise, place a pan with about an inch of water into the oven on he lowest rack. Place dough in oven on the middle rack. Turn heat down to 375 and bake between 45-50 minutes or until the dough is golden brown and sounds hollow when tapped on. (also can check for temperature of 190 with a instant read thermometer)
When done, remove from pan ans let cool completely (or at least 20 minutes) before cutting.
When cooled, cut into slices and do what you will (straight up or covered in peanut butter.....)
Store uneaten bread in a air tight bag for about 3 days or just cut it all up and stick slices in the freezer and grab pieces as you need them. Either toast or lest thaw to room temp.