Chocolate Yeast Bread
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Baking cocoa||1⁄3 Cup (5.33 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Baking soda||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
In a mixing bowl, combine 1-1/4 cups flour, cocoa, sugar, yeast, salt and baking soda.
In a saucepan, heat the water, milk, chocolate chips and butter; stir until chocolate is melted.
Cool to 120°-130°.
Add to dry ingredients; beat on medium speed for 2 minutes.
Add 1/2 cup flour and egg; beat on high for 2 minutes.
Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Shape into loaves.
Place in two greased 8-in x 4-in x 2-in loaf pans.
Cover and let rise until doubled, about 1 hour.
Bake at 375° for 25-30 minutes or until browned.
Remove from pans to cool on wire racks.