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1 Pound Loaf:
1-1/2 Pound Loaf:
Bring water to boil. Add cocoa and stir until dissolved. Let cool.
Add the cocoa and all ingredients, except nuts, in the order suggested by the bread machine manual and process on the basic bread cycle according to directions.
At the beeper add walnuts.
Poster's Notes:
Hint...oil your hands before forming!
First attempt I used a non-hechshered cocoa/chocolate mix (no hechsher, we do not have a Kosher kitchen), mixed per recipe.
Second attempt used hechshered cocoa and the sponge method. Yeast, 1 cup flour, sugar, water. Did not add cocoa to water, added it with the balance of flour. Better rise.
Both loaves were well accepted, chocolate taste but not oversweet. Next attempt, will substitute light brown sugar. Son will be baking 3rd loaf.
Posted by Donut Dolly
Nutritional Info Per Serving: N/A
3/4 cup water
1/3 cup unsweetened cocoa powder
1-1/2 teaspoons active dry yeast
1-3/4 cups + 2 tablespoons bread flour
1/2 cup sugar, granulated
1 teaspoon salt
1-1/2 tablespoons vegetable oil
1 egg
1/3 cup walnuts, chopped
1 cup + 2 tablespoons water
1/2 cup unsweetened cocoa powder
2-1/2 teaspoons active dry yeast
3 cups flour
3/4 cup sugar, granulated
1-1/2 teaspoons salt
2 tablespoons vegetable oil
1 egg
1 egg yolk
1/2 cup walnuts, chopped
This is a slow riser when made by hand/Kitchen Aid. However, that could be due to the new jar of yeast! Formed into a low round, soft loaf on bakers tile, 350°F approximately 35 minutes.