Chocolate Yeast Bread
Indulge in the perfect fusion of airy bread and rich chocolate flavor with this Chocolate Yeast Bread recipe. Combining the warmth of freshly baked bread with the decadence of semi-sweet chocolate chips, this loaf is a sweet yet subtly balanced treat. Made with all-purpose flour, unsweetened cocoa powder, and a touch of sugar, it achieves a soft and fluffy texture thanks to instant yeast and a light kneading technique. The dough is enriched with warm milk, melted butter, and a large egg for a tender crumb, while chocolate chips are kneaded in for bursts of sweetness in every bite. Perfect for breakfast, dessert, or an afternoon snack, this versatile bread can be enjoyed plain, toasted with butter, or paired with your favorite spread. With minimal prepping, this loaf is a delightful bake that fills your kitchen with the irresistible aroma of chocolate, making it a standout addition to any bread lover’s repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.33 cup granulated sugar
- 2.25 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup milk (warm, around 110°F)
- 4 tablespoons unsalted butter (melted)
- 1 unit egg (large)
- 0.75 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil or butter (for greasing)
- 2 tablespoons flour (for dusting)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, instant yeast, and salt until evenly combined.
Create a well in the center of the dry ingredients. Pour in the warm milk, melted butter, and cracked egg. Mix with a wooden spoon or dough hook until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with the dough hook and knead for 6–8 minutes on medium speed.
Gently knead the chocolate chips into the dough until evenly dispersed.
Grease a large bowl with vegetable oil or butter. Place the dough in the bowl, turning it once to coat the surface lightly with oil. Cover with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 1–1.5 hours, until it has doubled in size.
Punch down the dough and shape it into a loaf. Place the dough into a greased 9x5-inch loaf pan.
Cover the pan loosely with plastic wrap or a towel and let the dough rise again for 30–45 minutes, or until it has expanded slightly beyond the edges of the pan.
Preheat your oven to 350°F (175°C) during the second rise.
Bake the bread in the preheated oven for 30–35 minutes, or until the top is firm and a skewer inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve the chocolate yeast bread plain, toasted with butter, or with a spread of your choice. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 572.7 g | 208% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 150.1 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 551 mg | 42% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 2801 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
