You are here

Rich Chocolate Yeast Bread

Ingredients
For bread
  Water 1⁄2 Cup (8 tbs)
  Active dry yeast 2 Tablespoon (2 Packages)
  Bread flour 7 Cup (112 tbs)
  Salt 2 Teaspoon
  Eggs 3
  Margarine/Butter 1⁄2 Cup (8 tbs), melted
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Cinnamon 1 Teaspoon
  Margarine/Butter 2 Tablespoon, softened
  Chopped pecans 1⁄4 Cup (4 tbs)
For glaze
  Powdered sugar 1 Cup (16 tbs)
  Cocoa 3 Tablespoon
  Vanilla 1 Teaspoon
  Milk 2 Tablespoon
Directions

In small saucepan, heat milk and water until warm (105 to 115°F.).
Dissolve yeast in liquid.
Lightly spoon flour into measuring cup; level off In large bowl, combine 2 cups flour, sugar, cocoa and salt; blend well.
Add warm liquid, eggs, melted margarine, sour cream and vanilla to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 3 cups flour to form a stiff dough.
On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 10 minutes.
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 to 1 1/2 hours.
Punch down dough several times to remove air bubbles.
Divide dough into two equal parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Grease cookie sheets.
In small bowl, combine sugar and cinnamon.
On lightly floured surface, roll each half into a 12x9-inch rectangle.
Spread each rectangle with 1 tablespoon margarine; sprinkle each with half of the cinnamon-sugar mixture and 2 tablespoons of the pecans.
Starting at longer side, roll up, jelly-roll fashion.
Pinch edges and ends to seal.
Place each roll, seam-side-down on prepared cookie sheet, joining ends to form circle; pinch to seal.
With scissors or sharp knife, make cuts at 1 1/2-inch intervals to within 1/2 inch of inside of ring.
Turn each slice on its side, cut-side-up.
Cover; let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.
Heat oven to 350°F.
Bake 25 to 30 minutes or until golden brown.
Remove rings from cookie sheets; transfer to cooling racks.
Cool.
In small bowl, combine all glaze ingredients; mix until smooth.
Spoon glaze over bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.009375
Average: 4 (16 votes)