Chocolate Yeast Bread

Name: Chocolate Yeast Bread
Ingredients: Chocolate Bread Starter; 1/4 teaspoon active dry yeast; 1 cup lukewarm water; 1 cup all-purpose flour, plus; 3 tablespoons all-purpose flour; Chocolate Yeast Bread; 2 1/2 cups bread flour; 1/4 cup good-quality cocoa powder; 1/3 cup sugar, plus; 2 tablespoons sugar; 2 teaspoons active dry yeast; 1 cup water; 1 1/4 teaspoons fine salt; 2 tablespoons unsalted butter, room temperature,plus more for pans; 3 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces; vegetable oil, for lightly oiling bowl; 1 large egg yolk, lightly beaten; 1 tablespoon heavy cream; 2 tablespoons turbinado sugar

19 ingredients

1 steps

Ingredients

Chocolate Bread Starter
1/4 teaspoon active dry yeast
1 cup lukewarm water
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour
Chocolate Yeast Bread
2 1/2 cups bread flour
1/4 cup good-quality cocoa powder
1/3 cup sugar, plus
2 tablespoons sugar
2 teaspoons active dry yeast
1 cup water
1 1/4 teaspoons fine salt
2 tablespoons unsalted butter, room temperature,plus more for pans
3 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces
vegetable oil, for lightly oiling bowl
1 large egg yolk, lightly beaten
1 tablespoon heavy cream
2 tablespoons turbinado sugar

Directions

1

["Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours.", "Chocolate Yeast Bread: Stir and thoroughly mix flour, cocoa, 1/3 cup sugar, yeast, water and 1/4 cup Chocolate Bread Starter (save the remainder for another use); let rest 15 minutes.", "Scrape dough onto floured work surface and knead in salt and butter; knead until smooth and elastic, about 10 minutes; knead in chopped chocolate thoroughly.", "Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes.", "Butter two 7\"x3\""x2\"" loaf pans and coat with remaining 2 T granulated sugar; divide dough in half and then divide each half into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces