The Pioneer Woman Tasty Kitchen
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Chocolate Bread

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Prep:

Cook:

Level: Easy

System:

20

Description

Chocolate Bread is not a sweet, cake-like loaf. It is what its name says it is: a bread. It will oblige a taste for bread plainly buttered, something sweet, or both together. Vanilla Hazelnut Spread will mildly sweeten this loaf without changing its essential character, which is that of a fine, simple rendition of the staff of life. (The Vanilla Hazelnut Spread recipe may also be found here on Tasty Kitchen.)

Ingredients

  • 3-½ cups Unbleached White Flour
  • 5 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Butter, Plus Some More To Grease The Loaf Pans
  • 3 ounces, weight Dark Chocolate
  • ½ cups Granulated White Sugar
  • 1 whole Egg Beaten
  • 2 cups Milk
  • Vanilla Hazelnut Spread, To Serve (optional, See My Recipe Box)
  • Cocoa Powder, To Sprinkle On The Vanilla Hazelnut Spread Or On Plain Buttered Slices Of The Bread (optional)

Preparation

You will also need:
1. 2 loaf pans. Loaf pan sizes vary. The photographed bread was made in two different size pans—one with a base of 9 inches by 3 1/4 inches and 3 inches deep; the base of the second pan measured 8 1/4 inches by 4 inches with a depth of 2 1/2-inches. Baking times were the same for pans of either size.
2. Parchment paper to line the bottoms of the pans.
3. A sifter.
4. 2 mixing bowls.
5. A small, heavy-bottomed pot in which to melt together the butter and chocolate.
6. A small strainer, if sprinkling cocoa on buttered slices or on slices spread with Vanilla Hazelnut Spread.

For the bread:
1. Preheat the oven to 325ºF. Butter the loaf pans and line the bottoms with parchment paper.
2. Sift together the flour, baking powder, and salt into a mixing bowl.
3. In a small, heavy-bottomed pot, melt together the butter and chocolate. Remove the pot from the heat and stir in the sugar.
4. Mix together the beaten egg and milk. Gradually add them to the dry ingredients in the mixing bowl, stirring. Then stir in the butter and chocolate mixture.
5. Divide the batter between the 2 loaf pans and bake them for 50 minutes.
6. Cool the loaves in the pans for about 10 minutes and then turn them out onto racks.

Serving suggestions: The bread is good accompanied by a small bowl of cocoa powder to sieve on buttered slices or on slices topped with Vanilla Hazelnut Spread (see my recipe box).

The recipe is an adaptation of one in Herman Smith’s “Stina, the Story of a Cook”. A link to the book is provided in the related blog post.

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