Chocolate Yeast Bread Recipes

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CHOCOLATE YEAST BREAD



Chocolate Yeast Bread image

Your family will love this tender loaf of chocolate bread. Slices are excellent when toasted and spread with butter, cream cheese or peanut butter. -Laura Cryts, Derry, New Hampshire

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

4-1/2 cups all-purpose flour
1/3 cup baking cocoa
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/4 teaspoon baking soda
1 cup water
1/2 cup 2% milk
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 large egg, room temperature
Optional: Baking cocoa and/or confectioners' sugar

Steps:

  • In a bowl, combine 1-1/4 cups flour, cocoa, sugar, yeast, salt and baking soda. In a saucepan, heat the water, milk, chocolate chips and butter; stir until chocolate is melted. Cool to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1/2 cup flour and egg; beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour., Bake at 375° until browned, 25-30 minutes. Remove from pans to cool on wire racks. Dust with baking cocoa and/or confectioners' sugar if desired.

Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CHIP BREAD I



Chocolate Chip Bread I image

This is a different kind of bread that the entire family can enjoy anytime of the day. It has plenty of chocolate chips and just a hint of cinnamon.

Provided by ENEERAY

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 11

¼ cup water
1 cup milk
1 egg
3 cups bread flour
3 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ teaspoons active dry yeast
2 tablespoons margarine, softened
¾ cup semisweet chocolate chips

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 28.1 g, Cholesterol 13.7 mg, Fat 5.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.1 g, Sodium 189.4 mg, Sugar 9.8 g

CHOCOLATE PINWHEEL BREAD



Chocolate Pinwheel Bread image

This swirled yeast bread is chock-full of chocolate chips. The sweet slices don't need any butter. Keep one loaf for your family and share the other with a neighbor. -Dawn Onuffer, Crestview, Florida

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 teaspoon salt
2 large eggs, room temperature
4 ounces cream cheese, softened
4 to 4-1/2 cups bread flour
FILLING:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
1 cup semisweet chocolate chips
1 large egg, beaten

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, eggs, cream cheese and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12x8-in. rectangle. For the filling, in a small bowl, beat cream cheese, confectioners' sugar and cocoa until smooth. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Brush tops of loaves with egg. Bake at 350° for 25 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until loaves sound hollow when tapped. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 127 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY



Chocolate Braided Swirl Bread (Babka) Recipe by Tasty image

Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 18

4 cups flour
2 ¼ teaspoons yeast
1 cup whole milk, warm to the touch
1 teaspoon salt
1 ½ teaspoons vanilla
¼ cup sugar
¼ cup honey
1 egg
2 egg yolks
10 tablespoons butter, softened
12 oz bittersweet chocolate
¾ cup butter
½ cup sugar
¼ cup cocoa powder
1 tablespoon ground cinnamon
2 tablespoons espresso powder
½ cup turbinado sugar
1 egg wash

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!

Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams

CHOCOLATE YEAST BREAD



Chocolate Yeast Bread image

This recipe makes 2 gorgeous loaves sparkling with sugar crystals. The chocolate bread has chocolate chunks throughout and a slice reheated in the microwave is divine. This makes a great Christmas morning treat or gift to a friend. This bread is not difficult or complicated to make, the time involved is for double risings and restings. If you prefer you can make this with an electric mixer fitted with a dough hook. Cooking time includes 6 hours for the starter to proof. It was originally created by Paula Oland of the Balthazar Bakery in New York.

Provided by sugarpea

Categories     Yeast Breads

Time 11h40m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 17

1/4 teaspoon active dry yeast
1 cup lukewarm water
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour
2 1/2 cups bread flour
1/4 cup good-quality cocoa powder
1/3 cup sugar, plus
2 tablespoons sugar
2 teaspoons active dry yeast
1 cup water
1 1/4 teaspoons fine salt
2 tablespoons unsalted butter, room temperature,plus more for pans
3 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces
vegetable oil, for lightly oiling bowl
1 large egg yolk, lightly beaten
1 tablespoon heavy cream
2 tablespoons turbinado sugar

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.

Nutrition Facts : Calories 120.8, Fat 2, SaturatedFat 1.1, Cholesterol 14.6, Sodium 147.6, Carbohydrate 22.9, Fiber 1.1, Sugar 4.7, Protein 2.9

CHOCOLATE BREAD



Chocolate Bread image

Provided by Food Network

Categories     dessert

Time 1h3m

Yield 2 loaves

Number Of Ingredients 11

1 package active dry yeast or 18 grams fresh yeast
1/2 teaspoon sugar
1/3 cup plus 1 tablespoon lukewarm water
4 1/2 cups unbleached all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa powder
2 teaspoons salt
1 1/4 cups lukewarm water
1 egg yolk
1 tablespoon butter, room temperature
1 cup unsweetened chocolate chips

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 CINNAMON ROLL WOOL BREAD



Chocolate Cinnamon Roll Wool Bread image

Wool bread is made with a yeasted dough that's sliced, tightly rolled then stacked in a round baking dish; once the dough proofs and bakes, the bread resembles a roll of wool or thick yarn. While its popularity has continued to grow on social media, wool bread was first introduced by a YouTube video created by the Malaysian food blog "Apron." By taking inspiration from the original method of rolling and shaping, as well as adding our own cinnamon-sugar filling and combination of two flavors of dough, the result is a beautifully swirled wool bread that's as impressive as it is tasty. Serve with a smear of homemade cream cheese icing for a stunning sweet treat.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 18

One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 2/3 cups bread flour
1/3 cup nonfat milk powder, sifted if needed
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted, plus more for greasing the bowls
2 large egg yolks
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon bread flour, plus more for dusting
3 tablespoons unsalted butter, softened, plus more for the springform pan
1 large egg, beaten
2 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • For the dough: Microwave 3/4 cup of water in a small microwave-safe bowl or liquid measuring cup until it reaches 100 to 110 degrees F on an instant-read thermometer. Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
  • Meanwhile, stir together the bread flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the dough hook attachment until combined. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the stand mixer over the flour mixture. Beat on medium speed until a shaggy dough ball forms. Increase the speed to medium-high and continue to knead until a smooth but slightly sticky ball forms, 3 to 4 minutes.
  • Stir together the cocoa powder and 5 teaspoons of hot water in another small bowl until a thick paste forms; set aside. Split the dough in half and place one half in a medium bowl greased with butter, turning to coat; cover tightly with plastic wrap. Return the other half of dough to the stand mixer and add the cocoa powder mixture. Beat on medium speed until the cocoa is thoroughly mixed into the dough. Transfer the chocolate dough to another buttered medium bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • For filling and finishing: Mix the granulated sugar, brown sugar, cinnamon and flour in a small bowl until evenly combined; set aside.
  • Punch down both the plain and chocolate proofed doughs, then cut each into 6 equal portions (12 total pieces). Dust a clean work surface lightly with flour. Use a rolling pin to roll 1 piece of plain dough and 1 piece of chocolate dough into two long rectangles, about 4 inches wide and 8 inches long. Place the chocolate dough directly on top of the plain dough. Using a bench scraper or chef's knife, cut thin strips (about 1/8-inch wide) lengthwise along half of the dough (leave the other half uncut). Spread 1/2 tablespoon of softened butter on the un-cut side of dough, then sprinkle evenly with a heaping 2 teaspoons of the cinnamon sugar mixture. Fold about 1/4 inch of the dough inward on both sides to help hold the cinnamon mixture in, then roll the dough tightly from the uncut end to the sliced-end, making sure to finish with the seam-side down. The result should look like a roll of wool; set aside. Continue with the remaining dough pieces, butter and filling, so there are a total of 6 rolls.
  • Butter the bottom and sides of a 9-inch springform pan. Place the dough rolls around the perimeter of the pan (they will fit snuggly and should be touching). Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F. Uncover the proofed bread and brush with the beaten egg. Bake until puffed, golden brown and the bread reaches an internal temperature of 190 degrees F on an instant-read thermometer, 25 to 30 minutes. Let cool at least 15 minutes in the pan, then run an offset spatula around the edge. Unlock the springform pan and unmold the bread. The bread can be enjoyed warm or at room temperature.
  • For the cream cheese icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Cover and keep at room temperature until ready to serve. Cut the bread into slices and serve with a smear of cream cheese frosting.

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From abeautifulmess.com


NO-KNEAD CHOCOLATE-CHERRY PECAN BREAD | KING ARTHUR BAKING
Let it rest 15 minutes, then knead in the cherries, chocolate chips, and pecans. Form into a ball and place in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger. During the last 30 minutes of rising, preheat the oven to 450°F and place a ...
From kingarthurbaking.com


SWEET BREAD RECIPES MADE WITH YEAST | RED STAR® YEAST
Brioche Monkey Bread Pudding. Caramel Apple Braided Loaf. Caramel Cashew Monkey Bread. Cherry Almond Danish Braid. Cherry and Cream Cheese Lattice Coffee Cake. Cherry Cheesecake Monkey Bread. Chocolate Cherry Pull Apart Bread. Chocolate Chestnut Bread. Chocolate Cinnamon Babka.
From redstaryeast.com


WHITE CHOCOLATE CHERRY BREAD - FLEISCHMANN'S YEAST
Grease a large baking sheet (or 2 baking sheets). Divide dough in half. Roll each half into a 12 x 9- inch rectangle. Spread 1 tablespoon butter over each rectangle. Sprinkle with half the white chocolate mixture and cut cherries. Press into dough. Roll up dough from long side. Pinch loaf to seal bottom and ends. Place on baking sheet (s).
From fleischmannsyeast.com


CHOCOLATE CHERRY BREAD RECIPE - THE SPRUCE EATS
2021-06-14 In the bowl of a stand mixer, combine the flour, salt, oil, and honey; stir to blend. Add the yeast and water; stir until the dough begins to come together. Attach the dough hook and knead the dough for about 5 minutes. Add the chocolate and continue kneading until it is well incorporated. Oil a large bowl and set aside.
From thespruceeats.com


HEALTHY CHOCOLATE BREAD {THE BEST!} - IFOODREAL.COM
2022-02-07 Transfer prepared chocolate mixture to the bowl with egg mixture and whisk again until combined. Combine: Add flour, stir gently until all flour is incorporated and then let batter sit for 3 minutes. Add nuts and chips: Fold in 1/2 cup chocolate chips and …
From ifoodreal.com


CHOCOLATE BANANA YEAST BREAD - COOKEATSHARE
Recipes / Chocolate banana yeast bread (1000+) Double Chocolate Banana Monkey Bread. 1315 views. Double Chocolate Banana Monkey Bread, ingredients: 1 package (16.3 oz) Pillsbury Flaky. Chocolate Banana Nut Bread. 1087 views. Chocolate Banana Nut Bread, ingredients: 2 x Large eggs, 1/2 c. Lowfat sour. Banana Nut Bread . 5673 views. Banana Nut Bread, …
From cookeatshare.com


CHOCOLATE YEAST BREAD - COOKIE MADNESS
2016-02-25 In a small microwave-safe bowl, melt the chocolate and butter together using 50% power. Set aside to cool. Put the warm water in the bowl of your stand mixer and sprinkle yeast on top. Add the honey, molasses, espresso powder (or coffee extract), vanilla and cocoa powder. Add 2/3 cup (3 oz) of the flour and stir well.
From cookiemadness.net


CHOCOLATE BABKA | KING ARTHUR BAKING
To make the filling: Combine the sugar, cinnamon, cocoa, and espresso. Stir in the melted butter. The mixture will look grainy and slick; that's OK. Shape each half of the dough into a 9" x 18", 1/4"-thick rectangle. If the dough "fights back," let it rest for 10 minutes to relax the gluten, then stretch it some more.
From kingarthurbaking.com


SOFT CHOCOLATE CHERRY BREAD - FLY-LOCAL
Add egg and remaining 1 cup bread flour gradually, mixing until batter becomes smooth and sticky. Fold in chocolate chips and cherries. Let batter rest for 10 minutes, then portion evenly into a greased standard (2-1/2 inch) 12-cup muffin pan. Let rise for about 1 hour or until doubled. Bake in preheated 375°F oven for about 20 to 25 minutes.
From fleischmannsyeast.com


YEAST BREAD - TASTE OF ARTISAN
Quick Bread (6) Rye Bread (2) Sourdough Bread (10) Yeast Bread (18) Charcuterie (78) Charcuterie Guides (7) Cooked Sausage (3) Dry Cured Sausage and Meat (18) Fresh Sausage (5) Rotisserie Recipes (3) Smoked Sausage and Meat (36) Sous Vide (3) Vegetable Charcuterie (3) Cheese (2) Basic Cheese (2) Confectionery (20) Chocolate Confections (3 ...
From tasteofartisan.com


CHOCOLATE MILK BREAD - THE LITTLE EPICUREAN
2020-06-10 In the bowl of a stand mixer, whisk together bread flour, remaining sugar, milk powder, and salt. Attach dough hook to mixer. Add in half of cooled starter roux mixture (about ½ cup), egg, and yeast-milk mixture. Knead on low speed for 5 minutes. Scrape down bowl to ensure thorough mixing.
From thelittleepicurean.com


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