A slightly sweet Italian bread, I've read this recipe several times in my Best Ever Book of Breads, but haven't had all of the ingredients to make it until now.
Ingredients: 3 Cups Unbleached White Bread Flour
1 1/2 Tbls. Cocoa Powder (Unsweetened)
1/2 tsp. Salt
2 Tbls. Sugar
1/2 oz. Fresh Yeast
1 Cup Water (lukewarm)
2 Tbls. Butter (softened)
3 oz. Plain Continental Chocolate (coarsely chopped)
(Extra Butter for brushing)
In a large bowl, combine the Flour
Cocoa
And Salt, mixing thoroughly
Stir in the Sugar and make a well in the center
In a separate cup, cream together the Yeast
And four Tbls. warm Water
Then stir in the rest of the Water
Pour the Yeast mixture into the Flour
Mixing gradually until a Dough forms
Knead the softened Butter into the Dough
Then knead on a lightly Floured surface until smooth and elastic
Place the Dough into a lightly Oiled bowl, cover with plastic wrap and leave to rise for one hour (or until doubled in size)
Punch down the Dough
Then turn out onto a lightly Floured surface
Gently knead in the Chocolate pieces
Roll into a ball and let rest five minutes
Shape the Dough into a round and place into a lightly Oiled pan until doubled in size (about forty five minutes)
Once the Dough has reached the top of the pan, place into a preheated oven at 425F for ten minutes, then reduce the temperature to 375F and continue baking an extra twenty five to thirty minutes
Remove the Bread from the oven and brush with melted Butter, then let cool thoroughly
Once cool, slice and enjoy
When the Bread was removed from the oven the top was very hard, I worried it had been overcooked. Luckily after brushing with the Butter and leaving to cool, it softened back up (as I knew it would) so no need to worry if yours comes out the same way. The flavor is light, not to overbearingly sweet, just enough to give a hint of Chocolate on the palate. The Bread is super soft and would be good covered in Honey, Butter, extra Chocolate sauce, or anything your mind can think of.
