Ingredients
-
-
1/4
-
1
-
1
-
3
-
-
2 1/2
-
1/4
-
1/3
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Chocolate Bread Starter: Dissolve Yeast in Water For 10 Minutes; Stir in Flour Until Completely Mixed; Cover Loosely and Leave to Proof at Room Temperature 6 Hours. |
|
2
Done
|
Chocolate Yeast Bread: Stir and Thoroughly Mix Flour, Cocoa, 1/3 Cup Sugar, Yeast, Water and 1/4 Cup Chocolate Bread Starter (save the Remainder For Another Use); Let Rest 15 Minutes. |
|
3
Done
|
Scrape Dough Onto Floured Work Surface and Knead in Salt and Butter; Knead Until Smooth and Elastic, About 10 Minutes; Knead in Chopped Chocolate Thoroughly. |
|
4
Done
|
Place Dough in Lightly Oiled Bowl and Cover With Plastic Wrap; Let Rise Until Doubled, About 1 1/2 Hours; Leaving Dough in Bowl, Fold Dough Into Thirds as If Folding a Letter For an Envelope, Recover With Plastic Wrap; Let Rest 30 Minutes. |
|
5
Done
|
Butter Two 7"x3"x2" Loaf Pans and Coat With Remaining 2 T Granulated Sugar; Divide Dough in Half and Then Divide Each Half Into 4 Even Pieces; Roll and Form Each Piece of Dough Into a Tight Ball; Place Four Pieces, Smooth Side Up, Side-by-Side in Each Loaf Pan; Cover Tightly With Plastic Wrap and Let Rise at Room Temperature Until Doubled, About 2 Hours. |
|
6
Done
|
Preheat Oven to 375; Combine Egg Yolk and Cream and Brush on Loaves; Sprinkle With Turbinado Sugar; Place in Oven, Reduce Temperature to 350 and Bake For 40-45 Minutes or Until Loaves Have a Slightly Hollow Sound When Tapped on the Bottom. |
|
7
Done
|
Let Rest in Loaf Pans For 5 Minutes Before Removing to Wire Rack. |
