by Heather Schmitt-Gonzalez / Thursday, January 16, 2014
No-Knead Chocolate Bread Dough (+ Chocolate Chocolate Chip Bread and Chocolate Prune Bread) for Bread Baking Babes
We were living in our first little house. It was probably the first year of our marriage. Our kitchen was ridiculously tiny. My total counter space was 12-inches by 13-inches. That made not only cooking and baking things hard (the prep part), it also meant we had limited space to put things. So, our loaves of bread were stored on top of the refrigerator - right next to the cereal, of course.
I was in the kitchen doing dishes, or something equally exciting, when I heard the crinkle of a cello bag. The hubs was going in. He reached around me to grab a clean plate, then plopped a couple of slices from the bag onto it. Thirty seconds later I hear sounds of protest. This isn't chocolate. I thought it was chocolate!
Nope. It was Rye-Pump Swirl.
He declared that he was glad. And so did I - because that meant from here on out, I had the whole loaf of Rye-Pump Swirl to myself. And I love me some Rye-Pump Swirl. Rye-Pump Swirl. That's fun to say.
So, you'd think, being the amazing wife that I am, I would have baked him an actual loaf of chocolate bread. Well, I did. And it only took 9 more years to do it. No wonder he loves me.
- 565 grams (2-1/2 cups) lukewarm water
- 170 grams (3/4 cup) vegetable oil
- 10 grams (1 tablespoon) active dry yeast
- 200 grams (1 cup) granulated sugar
- 780 grams (5-1/2 cups) all-purpose flour
- 85 grams (3/4 cup) unsweetened cocoa powder
- 17 grams (1 tablespoon) sea salt or kosher salt
- 170 grams (1-1/2 cups) chocolate chips or chunks (I used a mix of bittersweet, dark, and milk)
- soft butter, for greasing the pan
- egg wash (1 egg + 1 tablespoon water, beaten) OR melted butter
- 1/4 cup granulated sugar
- 55 grams (2 ounces) bittersweet chocolate chips or chunks
- 3/4 cup chopped prunes
I tried both melted butter and egg wash on the top of the bread before adding sugar. I found that I liked the end result of the egg wash crackle better than the one using melted butter. (Egg wash crackle visible in last photo of dough collage above; melted butter crackle in larger photos.) The egg wash crackle was more brittle and delicate, whereas the melted butter one seemed thicker. But again, either way is delicious.
The Bread Baking Buddies are: YOU!
So which Babe is the hosting kitchen this month? That would be Jamie at Life's a Feast, if you'd like to join in, simply make Chocolate Prune Bread (yes, you may adapt) - and then send Jamie your link (info in her announcement post). Submissions are due by January 26th. Once you've posted, you'll receive a Buddy badge for baking along. I hope you'll join us this month!
I am also sending this post over to Susan's Yeastspotting!
This post contains an Amazon affiliate link. I have a copy of this book that I received free of charge, but all opinions stated in this post are my own.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.