Pane Alla Cioccolata

When I saw this recipe on Country Living I was intrigued....chocolate yeast bread???   Who would have thought?!  Being the chocoholic I am, of course I had to give this a try. 

Cocoa is added to a yeast bread recipe.  The dough was very sticky and hard to work with...through the kneading process I had to add quite a bit more flour to keep it from sticking to my hands.    The bread was not overly sweet and had a really nice chocolate flavor.   The topping was a little bit too much for me.  If I would make it again, I would perhaps not do the chocolate drizzle or maybe a lot less of it.  But I think it would be lovely without it. 

This would be a great bread served warm, spread with butter and enjoyed with a cold glass of milk or nice hot cup of coffee. 




Pane Alla Cioccolata
Country Living
(Italian Chocolate Yeast Bread)
Serves 10, Yields one loaf

• 2 1/2 cup(s) bread flour
• 1/3 cup(s) sugar
• 1/2 cup(s) Dutch-processed cocoa
• 2 tablespoon(s) Dutch-processed cocoa
• 2 1/4 teaspoon(s) instant active dry yeast
• 1 teaspoon(s) salt
• 1 1/3 cup(s) spring water, warmed to 100 degrees F
• 1 large egg yolk, at room temperature
• 1 tablespoon(s) unsalted butter, at room temperature
• 1 tablespoon(s) vegetable oil
• 3/4 cup(s) coarsely chopped high-quality semisweet chocolate

Directions

1. Make the dough: In a large bowl or food processor fitted with metal blade, combine the flour, sugar, cocoa, yeast, and salt. In a medium bowl, whisk together the water and egg yolk. Add the mixture to the dry ingredients and stir or process to form a soft dough. By hand, on a lightly floured surface, knead butter into the dough and continue to knead until dough is smooth and supple -- about 10 minutes -- or in food processor, mix for 45 more seconds.
2. Proof the dough: Coat a large bowl with vegetable oil and add dough ball, turning to coat all sides of dough. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size -- about 1 hour.
3. Form the loaf: Punch dough down. Turn out on a lightly floured surface, knead by hand a few moments, and divide dough into three equal pieces. Form each piece of dough into a tight 8-inch ball. Cover with the damp towel and let rest for 15 minutes. Roll each of the three balls into a 12-inch-long rope. On a baking sheet lined with parchment paper, place the three ropes and form into a braid. Cover with the damp towel and let rise until doubled in size.
4. Bake the bread: Preheat oven to 350 degrees F. Dust the braided loaf with remaining cocoa. Bake in the center of the oven to a deep mahogany color -- about 40 minutes. Remove from oven, sprinkle chopped chocolate over the hot loaf, and place on a rack to cool. Serve warm or at room temperature. Store in an airtight container.