- 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
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- 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
- ▼ January (12)
- ► 2014 (95)
- ► 2013 (106)
- ► 2012 (290)
- ► 2011 (179)
- ► 2010 (200)