Chocolate Bread Recipe

Name: Chocolate Bread
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 5
Cuisine: Korean
Ingredients: 200g Bread flour; 4g Dry yeast; 4g Salt; 15g Sugar; 15g Cocoa powder; 170g Warm milk; 15g Unsalted butter; 60g Chocolate chip

by Cooking Tree 2023-06-26

written by Cooking Tree 2023-06-26

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In Cooking Tree, Chocolate Bread is on the menu, and we’ll show you how to make it from scratch.

I put chocolate chips and rolled them up to make small, cute chocolate bread ~
I divided it into small pieces and baked them in a rectangular long pound mold.

You can add or subtract the chocolate chips you put inside according to your taste, but if you add too much, the chocolate melts and when you cut it, there is a wide gap between the bread.

You can knead it by hand, but I have bad wrists, so I used the dough function of the bread maker.
It doesn’t contain a lot of chocolate, so it’s sweet enough to eat, and the texture of the bread is alive, so it’s chewy and sticky.

Chocolate can harden when it’s cold, so I think it’s best to eat this bread while it’s warm or warm it up.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Bread
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Rating: 5.0/5
( 92 voted )

Serves: 5 Prep Time: 35 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

200g Bread flour
4g Dry yeast
4g Salt
15g Sugar
15g Cocoa powder
170g Warm milk
15g Unsalted butter
60g Chocolate chip

Instructions

Make 3 grooves in the bread flour, put dry yeast, salt, and sugar in each groove, mix with flour, and mix thoroughly. Add cocoa powder and mix.
Put the flour in the bread maker, add warm milk, and knead it for about 10 minutes using the kneading function until it is mixed into a ball.
Add soft unsalted butter and knead for about 15 minutes until smooth, shape the dough in a ball greased with oil, cover with cling wrap, and ferment at room temperature (27-28 degrees) for 1 hour.
Drain the gas and divide the dough into 5 parts, shape into a round shape, cover with cling wrap, and ferment at room temperature for 15 minutes.
Release the gas of the dough and roll it out long, then add chocolate chips, roll it up and put it in a mold, cover it with plastic wrap, and ferment it at room temperature until it doubles in size.
Bake in an oven preheated to 180 degrees for 15 minutes, then take it out of the mold and apply melted unsalted butter.

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