- In the bowl of your stand mixer, place all of the ingredients.
- With the flat beater, at low speed combine the ingredients. The dough will be wet and sticky.
- Switch to a dough hook and beat the dough vigorously until the sides of the bowl cleared. You can knead the dough by hand on a floured surface, but this is a sticky-dough and any additional flour will result in a denser loaf.
- Place the oil in a large bowl and transfer the dough turning over so it’s well coated with oil. Let the dough rise until it doubles in size. Time can vary.
- Line a baking sheet with parchment paper.
- Transfer the dough to a flat surface [it will be oily] and twist it into a skinny loaf to fit the baking sheet.
- Place the loaf on the prepared baking sheet.
- Allow bread to rest for about 15 minutes in a warm, draft-free place. It will rise a bit but not considerably.
- Turn the oven up to 450F. Set the timer for 9 minutes.
- When the timer goes, place the bread in the preheated oven. Set the timer for 5 minutes.
- After 5 minutes, reduce the oven to 400F. Set the timer for 14 more minutes.
- When the timer goes remove the bread from the oven and place on a wire rack to cool before slicing. Don’t cut into it right of way.
- At room temperature, the cocoa bread slices wonderfully.
- Use it within 2 days or freeze part of it to retain its freshness.
This is not a bread loaf or bunt bread. This is real bread. I up-scaled the egg bread yesterday and it turned out heavenly. I am writing out the recipe, as I made several revisions from the original. One major difference is the lower temperature and a longer baking time. The substantial difference from the egg bread is I added cocoa and increased the sugar. I ate it with butter, Liv with Nutella and Jim just ate it. The crust blew me away; it was extraordinary. The cocoa bread would make a wonderful addition to the bread tray at a party. Imagine the surprise of people thinking they took the “healthy” bread and then watch them go back and fight for more. The egg bread just keeps on giving.
2 tsp instant yeast
1/4 sugar sugar
1/2 tsp vinegar
3/4 tsp salt
1 cup flour
1-1/4 cups bread flour
1/4 cup cocoa
3/4 cup 1% milk
2 Tbsp oil
flour for handling
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- CLEMENTINES IN GRAND MARNIER
- MUSHROOM LINGUINE
- COCOA BREAD
- CUTLET PREPARATION AND BUTTERFLYING PORK
- TOASTED COCONUT SHORTBREAD COOKIES
- CHOCOLATE CUPCAKES width GANACHE
- CLEANING OFF STICKY DOUGH
- OLD FASHIONED CHOCOLATE DONUT HOLES
- VENISON STEAK
- BAKING POWDER CRUMPETS
- DRUNKARD SOUP – KORHELYLEVES
- GARBANZO MASHED POTATOES
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