This yeasty dough is kissed with cocoa powder and chopped bittersweet chocolate to make the perfect sweet and not too rich delicious bread.
You will find this loaf all over Paris in their bakeries. It smells divine and makes a beautiful breakfast/brunch. Serve it warm with a spread of butter or even peanut butter. You will find Parisians enjoying a loaf with an espresso or cappuccino. This bread making is broken up into to 2 days and is fairly easy to make once you get the hang of it. By letting the dough rest overnight, it helps develop flavor and you are not in the kitchen baking all day which makes this process stress free.
Isn’t she lovely? This recipe does make 3 loafs. You can store what you do not eat in the freezer or give it away to a friend or neighbor. I like to make a large batch of French toast for weekend guests! It is perfect to spend time with family over the upcoming holidays and serves quite a few. I mean chocolate French toast; how can that be wrong? Chocolate Christmas French toast sounds like a great tradition to start in my opinion.
For the French toast I whisk 2 eggs, 1/2 cup milk, 1/4 cup heavy cream, and 1/4 tsp vanilla extract in a bowl. Dip sliced bread in and coat both sides. Cook in a pan with butter on med-high heat until golden. Serve with maple syrup, powdered sugar, whip cream, and some chocolate chips. IT IS SO GOOD! (You will need to adjust the measurements depending on how many you are serving)
Okay, let’s get started on the bread!
Chocolate Bread
Ingredients
- 5 1/4 cups Bread flour Bread flour is a must. I love King Arthur brand for this recipe
- 2 1/4 tsp Active dry yeast
- 2 1/4 cups lukewarm water
- 1/22 cup unsweetened cocoa powder
- 2 tbsp sugar
- 2 tsp fine salt
- 4 ounces bittersweet chocolate I use Ghirardelli
Instructions
Day 1
- Proof the yeast by adding it to 1 cup of lukewarm water, Stir and set aside for 10 minutes. It should be foamy. If it is not, the yeast may be too old, try a new packet of yeast.
- In a standing mixer with the dough hook attachment, (OR large mixing bowl if mixing by hand) add the flour, cocoa powder, sugar, salt, and yeast.
- Add the remaining 1 1/4 cups of lukewarm water and mix. Set he mixer on medium-low speed and mix for 5 minutes. If mixing by hand, transfer to the counter and knead for 10 minutes.
- Mix until the dough pulls away from the bowl or counter and is smooth.
- Now add the chocolate and mix just to get it all combined. If working by hand add the dough back to the bowl and then add the chocolate. Mix.
- Cover with a kitchen towel and set aside for 1 hour in a draft- free area.
- After 1 hour is up, use a rubber spatula and fold (like you would cream, up and over instead of in round circle motions) This helps create a good crumb when baked. Fold for about 10-12 times and then cover the bowl with plastic wrap and refrigerate for 8 hours or overnight. Whatever is easiest for you. I like to leave it over night.
DAY 2 or After 8 hours
- Then next day remove from the fridge and you will see the dough has doubled in size, Remove the wrap and re cover with a kitchen towel for 1 hour to bring it back up to room temperature.
- After 1 hour scape the dough onto a working surface and divide into 3 equal pieces.
- Shape the pieces into a what resembles a pizza dough. Flatten into a round 8 inch diamter disc. Like you are making a pizza.
- Now imagine the dough as a clock, grab the dough at 10 and 2. Fold into a triangle (SEE PHOTO)
- Flip the triangle side around so the pointy end is facing you.
- Now gently yet firmly start to roll the pointy end like a burrito, tucking in the sides as you go.
- Making it into a roll. It doesn't have to be perfect and if any chocolate pieces pop out, just press em back into the dough.
- Now continue with the other 2 loafs.
- Line a baking sheet with parchment paper and place the loafs on the sheet spacing a few inches apart.
- Let them rest for 30 minutes.
- Preheat the oven to 450°
- Before baking take a sharp knife or bakers blade, slash the loaves 3 times. Bake for 30 minutes and then rotate the baking sheet. Bake for 10-15 minutes more.
- Transfer to a cooling rack and let cool before slicing into.
- I love to slather some butter on a warm slice and sip some coffee while dreaming of being back Paris.
- ENJOY
