Chocolate Bread Food

CHOCOLATE BREAD

Steps:

• Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.
• Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic.
• Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size.
• Bake at 425 degrees F (220 degrees C) for 35 minutes.

CHOCOLATE BREAD

Steps:

• Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
• In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and whisk gently until combined.
• Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined - be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
• Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.

CHOCOLATE BREAD PUDDING

Steps:

• Place the eggs and yolks in the carafe of a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the half-and-half, milk, espresso and vanilla and blend until well combined, about 30 seconds.
• Butter a 9 by 13-inch metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
• Preheat the oven to 325 degrees F.
• Bake until the internal temperature reaches at least 170 degrees F, about 45 minutes. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven. Pour the remaining melted butter into a spray bottle and spritz the top of the bread pudding. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees.
• Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
• Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
• Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

CHOCOLATE BREAD

Steps:

• Stir the first 3 ingredients in a large mixing bowl; let stand until foamy, about 10 minutes. Mix the flour, sugar, cocoa and salt in another bowl. Stir 1 1/4 cups water, the egg yolk and butter into dissolved yeast; then stir in the flour mixture, 1 cup at a time, with your hands. Stir in the chocolate chips last. Knead on a lightly floured surface until velvety, elastic and moist, 8 to 10 minutes.
• If done in a mixer, follow the same stages but add the chocolate chips together with the flour using the paddle. When it is blended, change to the dough hook and knead 2 minutes at low speed then 2 minutes at medium speed.
• Place the dough in an oiled bowl, cover with plastic wrap and let rise about 2 hours.
• Punch the dough down and cut in half. Shape into round loaves and place on an oiled baking sheet. Cover with a towel and let rise until doubled, about 1 hour.
• Preheat the oven to 450 degrees F.
• Bake for 15 minutes, reduce the heat to 375 degrees F and bake 30 minutes longer. Cool on a rack. Slice and enjoy for breakfast or a snack.

CHOCOLATE-BANANA BREAD

Steps:

• Sandwich small slices of banana bread with chocolate ice cream.

CHOCOLATE CHERRY BREAD

Steps:

• In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
• With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture.
• In bowl, with floured hands, knead several times to combine well.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate pieces.
• Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes.
• Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping.
• Shape each dough HALF into 5-inch ball : Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees F.
• In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
• Bake until loaves are crusty, about 25 to 30 minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!). Transfer to wire racks to cool.

CHOCOLATE AND BANANA BREAD

Steps:

• Turn your oven on to 180 degrees celsius for a fan oven or 200 degrees celsius for a conventional oven. Line a 1kg (or 2lb) loaf tin with baking parchment. Place a large glass bowl in a saucepan containing a cup of water. The bowl should be above the water, not touching it. When the water is simmering, place the chocolate, chopped into small pieces, in the bowl to melt. Stir frequently with a wooden spoon. Once the chocolate has melted take off the heat and place to one side to cool.
• Peel the skins off of the bananas and mash them. I mash them on a plate using a fork. Place the butter or margarine and sugar into a bowl and cream together. I use a wooden spoon. Once you have creamed the butter or margarine and sugar, beat in the eggs one at a time.
• After you have beaten the eggs into the mixture, add the bananas and then the melted chocolate- be sure the chocolate is cool. Now sift the flour and bicarbonate of soda into the bowl and fold into the mixture. Your mixture should be relatively smooth- the only lumps should be the banana. It might seem a little sloppy- that's ok.
• Place in the oven and bake for 1 hour to 1 hour and 15 minutes. It shouldn't take longer than that. The mixture should be coming away from the sides a little and a cake tester in the middle of the cake should come out clean. Allow to cool for a while in the tin, then remove and place on a cooling rack.

CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
• In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
• Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
• Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

CHOCOLATE QUICK BREAD WITH FROSTING

Steps:

• Heat oven to 350ºF.
• Beat cake mix and sour cream in large bowl with mixer until blended. (Batter will be thick.)
• Reserve 1/4 cup chocolate curls for later use. Stir remaining chocolate curls into prepared batter.
• Spoon into 3 greased and floured mini loaf pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove bread loaves from pans to wire rack; cool completely.
• Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto tops of bread loaves.
• Sprinkle with reserved chocolate curls.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 8 ½ x 4 ½ inch loaf pan.
• Using a hand mixer cream butter, sugar and peanut butter in a bowl. Add eggs one at a time and mix.
• In a separate bowl whisk together the flour, cocoa powder, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined. Stir in half the chocolate chips by hand and pour the batter in the loaf pan. Sprinkle the remaining chocolate chips on top.
• Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean. Once cooled, remove banana bread from loaf pan. Drizzle with melted peanut butter. Slice and serve.

CHOCOLATE BREAD

Steps:

• Mix oil and eggs with mixer until blended together.
• Add cake mix, pudding mix and hot water. Continue mixing until smooth.
• Pour batter into 3 small, greased loaf pans (batter should come up a little over half of the pan depth).
• Bake at 350 degrees for 35 to 45 minutes.
• NOTE: There are many variations for this. Add chocolate chips, white chocolate chips, toffee bits, an added teaspoon of cinnamon is very good. I've never tried another flavor of pudding, but think of all the possibilties there are with that (banana, cheesecake, coconut...need I go on?) Be creative and make the bread your own flavor!

CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
• In a large bowl, whisk together the milk, cream, and liqueur.
• In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
• Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
• Serve it warm or cold, with whipped cream or a dessert sauce.

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

CHOCOLATE BREAD PUDDING

Steps:

• Generously butter a 2 1/2- to 3-quart soufflé dish. Put bread in dish.
• Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth. Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over bread and let soak at room temperature, pressing bread down occasionally, 1 hour.
• Put oven rack in middle position and preheat oven to 325°F.
• Dot top of pudding with butter bits. Bake in a hot water bath until edge is set but center still trembles slightly, 45 minutes to 1 hour. Cool pudding to warm in dish on a rack. (Pudding will continue to set as it cools.)

MOM'S CHOCOLATE BREAD

Steps:

• Preheat oven to 375°. For streusel, in a small bowl, mix 3 tablespoons sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and remaining sugar into remaining streusel., Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8x4-in. loaf pan. Brush with butter; sprinkle with reserved streusel., Bake until golden brown, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

CHOCOLATE QUICK BREAD

Steps:

• In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE MISO BREAD PUDDING

Steps:

• If your bread is not stale, preheat the oven to 200°F (93°C). Set a wire rack on a baking sheet. Cut the bread into 1 in (2.5 cm) cubes and arrange them on the rack. Dry the bread cubes in the oven until completely dry, 45 minutes to 1 hour. You can also dry the bread cubes overnight, on your kitchen counter at room temperature.
• Butter a 9 by 12 by 2 in (23 by 30.5 by 5 cm) rectangular baking pan. Add the bread cubes.
• Chop the chocolate and transfer half to a large mixing bowl with the instant coffee. Sprinkle the remaining chocolate and the cherries over the bread in the baking pan and fold in. Avoid leaving the bits of chocolate and cherries on top; they might burn during baking.
• Warm the cream in a small saucepan over medium-high heat. When the cream just starts to bubble, pour it over the chocolate in the large mixing bowl. Whisk until the chocolate mixture is completely melted and smooth. Transfer ½ cup (120 ml) of the chocolate mixture to a small mixing bowl. Add the miso and whisk until completely smooth, with no lumps. Pour the miso mixture into the large bowl with the chocolate mixture. Whisk in the milk, sugar, eggs, yolk, and salt until smooth. Pour the liquid over the bread cubes in the baking pan. Cover with plastic wrap and let it sit for 1 hour, or preferably overnight, in the refrigerator.
• When ready to bake, preheat the oven to 325°F (163°C). Unwrap the baking pan and discard the plastic wrap. Dot the surface of the pudding with the butter, then bake until the top is crisp and the pudding is firm, about 1 hour. Serve warm or at room temperature.
• Chocolate's flavor is enhanced by the addition of coffee. You can introduce deeper smokier notes depending on the type of chocolate and coffee used and the quality of the roast (both the coffee and chocolate beans are roasted).
• Miso gives this dish a boost of salty and sweet notes. You don't need to add salt, because miso contains salt.
• Tart cherries give a welcome spot of sourness to this sweet dessert.

CHOCOLATE BREAD PUDDING

Steps:

• Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles
• Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.
• Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
• Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
• Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.

CHOCOLATE YEAST BREAD

Steps:

• Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours.
• Chocolate Yeast Bread: Stir and thoroughly mix flour, cocoa, 1/3 cup sugar, yeast, water and 1/4 cup Chocolate Bread Starter (save the remainder for another use); let rest 15 minutes.
• Scrape dough onto floured work surface and knead in salt and butter; knead until smooth and elastic, about 10 minutes; knead in chopped chocolate thoroughly.
• Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes.
• Butter two 7"x3"x2" loaf pans and coat with remaining 2 T granulated sugar; divide dough in half and then divide each half into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces, smooth side up, side-by-side in each loaf pan; cover tightly with plastic wrap and let rise at room temperature until doubled, about 2 hours.
• Preheat oven to 375°; combine egg yolk and cream and brush on loaves; sprinkle with turbinado sugar; place in oven, reduce temperature to 350° and bake for 40-45 minutes or until loaves have a slightly hollow sound when tapped on the bottom.
• Let rest in loaf pans for 5 minutes before removing to wire rack.

WHITE CHOCOLATE BREAD

Steps:

• Place all of the ingredients into the bucket of your bread machine, reserving 1/3 cup of white chips or chunks for the topping. Program the machine for basic bread, light crust, and press Start. After about 10 minutes of kneading, examine the dough; it should be smooth and soft, not gnarly. Add additional water, if necessary; the bread will rise properly and have a beautiful, tender texture if it has the correct amount of liquid. Note: If the bread is coarse-textured and collapses, use slightly less liquid the next time.
• If you have a bread machine that seems to heat the dough a lot as it kneads, such as the Breadman, add half the chocolate at the beginning of the kneading cycle and half near the end, as otherwise it may all melt. Adding all of the chocolate at the beginning worked fine with the Zojirushi, which is a "cooler kneader" than Breadman.
• Chop or crush the reserved white chocolate. Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate. (This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.) Allow the machine to finish its cycle.
• Here's a helpful hint: Just before the final rise cycle begins, and before you brush the top with water or egg, lift the dough out of the machine, remove the paddles, and spritz the bucket with non-stick baking spray. The baked bread will release more easily from the pan, and only small holes will be left in the bottom, rather than the larger holes the paddles would have left.
• You could also form this dough into breakfast buns and glazed with vanilla frosting.
• To make buns, place all of the ingredients (except 1/3 cup of the white chocolate) into the bucket of your bread machine. Program the machine for dough or manual, and press Start. When the cycle is complete, turn the dough out onto a lightly floured or greased work surface. Divide the dough into 12 pieces, each weighing slightly more than 2 1/2 ounces. Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet, leaving room between them for expansion. Cover and let rise for 30 to 45 minutes; the buns will be almost double in size, and be very soft looking. Gently brush the buns with water or beaten egg white, and sprinkle the reserved white chocolate over their tops. Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and cool them a bit on a wire rack. Spread while they're still warm with the following glaze, if desired.
• In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth. Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze. Spread over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden. Yield: 12 buns.