Panhandle Ghirardelli Chocolate Bread
|Milk||1 Cup (16 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Envelope)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsifted flour||6 Cup (96 tbs)|
|Ground chocolate||1 Cup (16 tbs)|
Heat milk with water until lukewarm (105°-115°F).
Soften yeast in warm liquid.
Stir in oil, sugar and vanilla.
Sift flour with Ground Chocolate, salt and cinnamon.
Using wooden spoon, add half the dry ingredients to liquid; add remaining dry ingredients 1 cup at a time, beating until dough leaves the side of the bowl.
Turn out on lightly floured board and let rest 10 minutes.
Knead dough lightly about 10 minutes or until smooth and elastic; add flour to board as needed to keep dough from sticking.
Place in greased bowl; turn over to grease top.
Cover with damp cloth.
Let rise in warm place (75°-80°F) for about 2 hours or until double in bulk.
Knead lightly in bowl.
Let rise a second time.
Divide dough and shape into 2 loaves.
Place in 2 greased 9 by 5-inch loaf pans.
Grease tops lightly.
Cover and let rise until double in bulk.
Place on lower rack in preheated 425°F oven for 5 minutes.
Reduce heat to 350°F and bake about 30 minutes or until top is firm.
Brush top crust with melted butter.
Remove bread from pans and cool on rack away from drafts.