Chocolate Yeast Bread Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Milk,
1/2 cup: Water,
Packages dry yeast,
6 cup: Bread flour, up to 7 cups
1/2 cup: Sugar,
1/2 cup: Cocoa,
2 tsp: Salt,
Eggs,
1/2 cup: Butter, melted
1/2 cup: Sour cream,
2 tsp: Vanilla,
Directions:
Heat milk, water until 105-115 degrees. Dissolve yeast in liquid.
Spoon flour in measuring cups, level. Place 2 cups flour in a large
bowl, combine with cocoa, salt, sugar, blend well. Add yeast
mixture, eggs, butter, sour cream and vanilla to flour. Beat at low
speed until moistened. Beat another 3 minutes at medium speed. By
hand, stir in another 3 cups flour to form a stiff dough. Knead in
another 1-2 cups flour until dough is smooth and elastic. Place in
greased bowl, cover, let rise until doubled (1 1/2 hours). Punch
down divide into 2 equal parts, and shape into balls. Allow to rest,
covered, 15 minutes.
Form into braids, and let rise until doubled in bulk. Brush braids
with 1 Tbsp melted margarine, and cinnamon/sugar combination. Bake
in 350 oven 20-25 minutes. Cool on racks, top with chocolate glaze,
and garnish as desired (chocolate-dipped marischino cherries w/stems?)
Source from luhu.jp
Spoon flour in measuring cups, level. Place 2 cups flour in a large
bowl, combine with cocoa, salt, sugar, blend well. Add yeast
mixture, eggs, butter, sour cream and vanilla to flour. Beat at low
speed until moistened. Beat another 3 minutes at medium speed. By
hand, stir in another 3 cups flour to form a stiff dough. Knead in
another 1-2 cups flour until dough is smooth and elastic. Place in
greased bowl, cover, let rise until doubled (1 1/2 hours). Punch
down divide into 2 equal parts, and shape into balls. Allow to rest,
covered, 15 minutes.
Form into braids, and let rise until doubled in bulk. Brush braids
with 1 Tbsp melted margarine, and cinnamon/sugar combination. Bake
in 350 oven 20-25 minutes. Cool on racks, top with chocolate glaze,
and garnish as desired (chocolate-dipped marischino cherries w/stems?)
Source from luhu.jp