Wednesday, February 16, 2011

253. Quadruple Chocolate Bread, From the Past

We used to live near a  family-owned bakery that sold amazing loaves of bread. Each day, a sign was put in the window to announce the special bread of the day. I was not aware of this bakery's reputation until the day I walked by and saw their sign, Quadruple-Chocolate Bread.

I had never heard of chocolate bread let alone quadruple, but it sounded wonderful and I could hardly wait to take a loaf home.The first bite of that first slice was more of an exploratory tasting than anything else. The rest of the bites were pure, gluttonous enjoyment. My husband and children loved the bread as much as I did and the next week, when QCB was once again the special-of-the-day, I bought three loaves!

Sadly, after a few years, the bakery closed its doors and someone in another state bought up all of the secret recipes. Over time, I tried various recipes for chocolate bread, but I was never happy with the end product. When I finally just let the the remembrace of that original bread guide me, my version of quadruple chocolate bread was born;  it comes the closest to that special loaf from the past.

Diane's Quadruple Chocolate Bread

3/4 C warm water
3 T vegetable oil
2 large eggs
1 pkg Land 'O Lakes Classic Dark Chocolate Hot Cocoa Mix
1 1/2 tsp salt
3 1/2 C bread flour
2 1/4 tsp dry yeast

1/4 C dark chocolate morsels
1/4 C milk chocolate morsels
1/4 C white chocolate morsels

Place all ingredients in a bread machine in the order suggested by the manufacturer. Select dough cycle for best results. After cycle is finished, remove dough       roll out on a floured board. Sprinkle dough with morsels and work into dough well and as evenly as possible.

Pat dough into a smooth rounded loaf. Place on a greased baking sheet. Push any exposed morsels into the dough and smooth over any holes. (This takes patience and some effort...don't give up!).

Cover with greased waxed paper and let dough to rise until doubled in a warm place. Remove paper and bake bread in a preheated 375 degree oven for 25-30 minutes until done. Bread may be tented with foil if top browns too quickly. Remove pan from oven and carefully place loaf onto a wire rack to cool. Slice and enjoy. (All homemade bread tastes best eaten fresh).

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