Double Chocolate Braided Bread Recipe
2 packages Dry Yeast
1/2 C. Sugar, divided
2 C. lukewarm Water
3 T. Unsalted Butter, softened
1 large Egg Yolk
About 7 C. All-purpose Flour
1 T. Salt
2 T. Unsweetened Cocoa Powder
1 C. 1/2-inch chunks of Bitter Chocolate or large Chocolate Chips (8 oz.)
Semolina for dusting
Dissolve the yeast and 1 tablespoon of the sugar in the water in the bowl of an electric mixer. Let sit a few minutes, then add the butter and egg yolk and stir with the paddle. Slowly add 6 cups of flour, salt, remaining sugar and cocoa. (Add more flour as necessary.) Change to the mixer's dough hook, and knead until the dough becomes smooth.
Turn the dough onto a floured board, knead the chocolate chunks or chips into the dough, and form into a smooth round. Put in a greased bowl, cover, and let rise for 2 to 2 1/2 hours, until the dough doubles in bulk.
Punch the dough down and divide into 6 equal parts on a floured board. Let rest for 20 minutes.
Roll 3 pieces of dough into "sausages" about 12 inches long and 2 inches wide. Line up the 3 pieces side by side, then pinch the ends together. Repeat with the other 3 pieces. Place the 2 loaves on a cookie sheet sprinkled with semolina. Cover with a moist towel and let rise for an hour, until the dough doubles again.
Preheat the oven to 375° F. Fill a pan with hot water and place on the lower shelf of the oven. Bake the breads on the upper shelf for 20 minutes. Then lower the oven to 350° F. and bake another 20 minutes or until the bread sounds hollow when topped. Serve warm.
Makes 2 loaves.
Recipe From Razzle Dazzle Recipes