Quick Rising Chocolate Bread with Dark Chocolate Chips
A rich, tender chocolate bread made with rapid-rise yeast for faster preparation. Dark chocolate and cocoa powder create deep chocolate flavor, while chocolate chips add bursts of sweetness throughout. The dough has a brownie-like consistency that rises beautifully into a soft, bakery-style loaf. Perfect for breakfast, afternoon snacks, or dessert. This version uses both melted dark chocolate and cocoa powder for maximum chocolate intensity, with optional espresso to enhance the flavor.
Ingredients
- ¾ cup warm milk, 120 degrees
- 1 envelope rapid rise yeast, 2.25 ozactive dry yeast1:1dietary:none
note:will need longer rise times
- 6 tablespoons sugar, 75 grams
- 2 cups bread flour, 280 grams
- ¼ cup unsweetened cocoa powder, natural
- 4 tablespoons unsalted butter, 55 grams
- 3 ounces dark chocolate, coarsely chopped, 85 grams
- 1 teaspoon espresso powder or coffee extract(optional)
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ teaspoon salt, reduce to 1/2 if using salted butter
- ½ cup bittersweet chocolate chips
Instructions
- 1
Measure milk temperature to ensure it's between 120 and 130 degrees
- 2
Combine yeast, sugar, flour, and cocoa powder in stand mixer bowl
- 3
Pour warm milk into dry ingredients and stir well, then set aside for 15 minutes
- 4
Melt butter and chocolate together in microwave at 50% power, stirring every 30 seconds until smooth
- 5
Mix melted chocolate mixture into flour mixture, then add coffee flavoring, vanilla, egg and salt using paddle attachment
- 6
Switch to dough hook and knead for 5 minutes, scraping sides occasionally
- 7
Cover bowl and let rise in warm place for 1 hour
- 8
Beat down risen dough and stir in chocolate chips
- 9
Grease and dust 8.5 by 4.5 inch loaf pan with flour or cocoa powder
- 10
Scrape dough into pan and let rise for 1 hour 15 minutes
- 11
Preheat oven to 350 degrees F
- 12
Bake on center rack for 45 minutes until hollow sounding when tapped or internal temperature reaches 205 degrees F
- 13
Cool in pan for 30 minutes, then remove and cool completely before slicing
Tips
Weigh flour for best results as cup measurements can vary significantly affecting dough consistency.
The dough will be very soft and brownie-like, which is normal for this recipe.
Slice bread while frozen for cleanest cuts, then thaw and toast for serving.
Good to Know
Wrap in plastic and store at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months.
Can be made completely ahead and frozen. Slice while frozen for easy portioning.
Serve at room temperature, toasted, or warmed. Excellent with butter, jam, or cream cheese.
Common Mistakes
Don't overheat milk above 130 degrees to avoid killing the yeast.
Weigh flour instead of using cups to avoid dense, heavy bread.
Substitutions
FAQ
Can I make this without a stand mixer?
While challenging, you can mix by hand with a wooden spoon, but kneading will require significant effort due to the soft, sticky dough consistency.
How long does this bread keep?
Wrapped properly, it stays fresh at room temperature for 3 days, refrigerated for 1 week, or frozen for up to 3 months.
Can I use regular active dry yeast instead?
Yes, but you'll need to proof it first in warm liquid and allow longer rise times, approximately double the stated times.