Chocolate Bread

 

NOTES

1. This fairly easy recipe is based on King Arthur Baking's recipe for Japanese Chocolate Milk Bread (called "Japanese" because of a technique developed by a Japanese baker, called tangzhong). The ATK version for challah also uses this technique.

2. Have eggs at room temperature if possible.

3. Keep sugar at original amount, as listed. Liz had cut back on the sugar by about 1/3 and the flavor was a bit off.

4. Using a standing mixer helps with the initial part of kneading. After the dough comes together in the standing mixer, you can continue kneading by hand until smooth or you can knead with the mixer.

5. Remove baked bread from loaf pan just 2-3 minutes after it is removed from the oven and then cool on a wire rack.

6. Temperature of bread should be 190F when it is fully cooked.

7. Nutritional information is for one slice of bread or 1/2 of a roll.

INGREDIENTS

Tangzhong
2 Tbl (14g) King Arthur unbleached bread flour
3 Tbl (43g) whole milk
3 Tbl (43g) water


Tangzhong additions
4 Tbl (57g) butter
1/3 cup (76g) whole milk
1 large egg
1 Tbl (8g) instant yeast


Dough
2-1/4 cups (270g) King Arthur unbleached bread flour
1/3 cup (28g) Dutch-process cocoa

1/4 cup (50g) granulated sugar
1 tsp salt
2 Tbl (12g) Bakers' Special Dry Milk or nonfat dry milk, optional
1/2 cup (85g) chocolate chips

Light/unflavored vegetable oil


Egg wash
1 large egg whisked with 1 tablespoon water
(optional) 1 tsp coarse sparkling sugar or Swedish pearl sugar

PREPARATION

1. Cut butter into small cubes or into 1/2 Tbl pieces. Set aside.

2. Into a medium bowl, sift together 2-1/4 cups bread flour, cocoa, sugar, salt, and dry milk; set aside.

3. In a small microwave safe bowl, combine water and 3 Tbl milk; heat gently in microwave so it is barely cool to the touch (this is optional but not necessary).

4. In a medium microwave safe bowl, place the flour for the tangzhong and then add the lukewarm/cool milk-and-water mixture, whisking until there are no lumps.

5. Heat the tangzhong in the microwave on high in 20 second bursts, whisking at each interval until the mixture has thickened in consistency and makes mounds when dropped from the whisk into the bowl.

6. Whisk in the butter until it is melted and combined.

7. Whisk in the egg until combined, followed by 1/3 cup milk.

8. Transfer the mixture to the bowl of a standing mixer, add the yeast, and move bowl to mixer that has the dough hook attached.

9. Add dry ingredients (except the chips) and beat on low until the dough initially comes together. The dough should be fairly dry and a bit warm or close to room temperature.

10. On a clean surface--the counter or a large cutting board--turn out the dough and continue to knead for 5-10 minutes until smooth and elastic (you cannot ooverknead dough by hand).

11. Incorporate the chocolate chips by placing a handful on the perimeter of the dough as you work it and "grabbing" some of the chips at each pass as you knead the dough. Continue until chips are integrated throughout the dough and shape the dough into a ball.

12. Lightly grease a large bowl with oil, place the prepared dough in the bowl, cover with a moist towel and proof it away from drafts or cool spaces until puffy, about 1-1/2 to 2 hours (it may not be doubled in size).

13. After the dough is proofed, gently deflate it with your fingertips. 

• If making a loaf, shape the dough into an 8' x 3" rectangle and roll tightly into a log approx. 8-1/2" x 4". Place seam-side down in a lightly greased loaf pan.

• If making individual rolls, use a bench knife to divide the dough into 8 roughly equal amounts, and shape each piece into a boule. Place them seam-side down on a parchment-lined cookie sheet.

14. Cover the shaped dough and let it rise again: for a loaf, another 1-1/2 to 2 hours. (The dough in a loaf should be about 1" from the top of the pan); for rolls, about 60-90 mins.

15. Toward the end of the second rise, preheat oven to 350 with rack in the middle, and prepare the egg wash by whisking one egg with 1 Tbl water.

16. After brushing the egg wash onto the top of the risen dough, if making rolls, cut an X with sharp scissors, about 1/2" down into the dough. Bake the loaf for 30-35 minutes; bake 18-20 mins for individual rolls) until bread is firm on top and measures 190F on an instant-read thermometer.

17. Remove and let the loaf cool in pan for just a few minutes before turning out onto a cooling rack. Rolls can be moved by sliding the parchment from the cookie sheet onto the rack.