Day 36.365 – Chocolate Bread
This is not a chocolate cake but yeast bread. It was as good as any chocolate cake though.
I have used the same basic recipe as Cinnamon Swirl Bread.
Recipe – Chocolate Yeast Bread
2 tsp active dry yeast
1/3 cup warm water, better luke rather than hot water
1/3 cup lukewarm milk
1 cup all purpose flour
1/2 cup sugar
2 cups atta or whole wheat flour
2 tbsp Cocoa powder
3 large eggs
1 stick butter, salted, melted and cooled
1/2 cup vegetable oil
Mix the active yeast, sugar and milk in warm water. Let it rise till it’s bubbly and looked puffed. If you are new to bread baking I would advice try just a mix of yeast, sugar and water. Since this is such an important step which can make or break your bread. If the mix fails to rise and look foamy, discard and start over again. I cannot emphasize this more.
Take 1 cup of flour in a huge bowl, add the beaten eggs, vegetable oil, butter, salt and mix them roughly. Add the yeast mix. Just mix it, don’t bother to combine the whole bit, cover and leave it aside for around 1/2 hour upto 2 hours. The flour mix will be very bubbly. Using a dough mixer or using your hands add in the remaining flour and cocoa powder to form a soft dough. Add more flour or warm water if required. Place it in a oiled bowl, cover and let this rise for another couple of hours.
Punch down the bread dough, roughly roll it out using a little flour. Place the dough shaped like a loaf in a greased loaf pan. Brush the top lightly with water, yes water. Even an egg wash is ok. I usually put it directly in the oven and let it rise there for about an hour, so it’s not disturbed while transferring. Alternatively cover it with a wet cloth and let rise for an hour till it doubles in volume. This will depend a lot on the environment conditions. Bake it in oven at 160C for about an hour till the top is golden brown and you get a hollow tap. Remove, immediately brush it with oil or butter, cover and let it cool completely.