Cocoa Bread
Indulge your senses with this rich and tender Cocoa Bread—a delightful fusion of soft, fluffy texture and deep chocolate flavor. Featuring unsweetened cocoa powder and a touch of sweetness, this homemade bread is perfect for breakfast, dessert, or an anytime snack. The addition of vanilla extract and optional chocolate chips elevates its decadence, while its light, slightly sweet crumb makes it irresistible on its own or paired with butter, jam, or a drizzle of honey. With just 20 minutes of hands-on prep and simple kneading, this recipe delivers a versatile loaf that’s as impressive as it is easy to make. Whether served warm and fresh or lightly toasted, this chocolate bread is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Whole milk
- 4 tablespoons Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Semi-sweet chocolate chips (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, salt, and instant yeast until well combined.
In a small saucepan, gently heat the milk until it's lukewarm (about 100-110°F or just warm to the touch). Do not let it boil.
Add the lukewarm milk, softened butter, egg, and vanilla extract to the dry ingredients. Mix until a shaggy dough begins to form.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
If adding chocolate chips, gently knead them into the dough during the last minute of kneading.
Place the dough in a lightly greased bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm environment for about 1-1.5 hours, or until doubled in size.
Punch the dough down to release air and shape it into a loaf. Place it into a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel or plastic wrap and let the dough rise again for about 30-40 minutes, or until the dough has risen just above the edge of the pan.
Preheat the oven to 350°F (175°C).
Bake the cocoa bread in the preheated oven for 30-35 minutes, or until the top is firm and a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! This bread is delicious plain, with a spread of butter, or even toasted.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 659.2 g | 240% | |
| Dietary Fiber | 87.3 g | 312% | |
| Total Sugars | 168.0 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 776 mg | 60% | |
| Iron | 56.2 mg | 312% | |
| Potassium | 4177 mg | 89% | |
*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.
