CHOCOLATE YEAST BREAD
Your family will love this tender loaf of chocolate bread. Slices are excellent when toasted and spread with butter, cream cheese or peanut butter. -Laura Cryts, Derry, New Hampshire
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a bowl, combine 1-1/4 cups flour, cocoa, sugar, yeast, salt and baking soda. In a saucepan, heat the water, milk, chocolate chips and butter; stir until chocolate is melted. Cool to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1/2 cup flour and egg; beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour., Bake at 375° until browned, 25-30 minutes. Remove from pans to cool on wire racks. Dust with baking cocoa and/or confectioners' sugar if desired.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-COVERED SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 16 shortbread cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
- Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
- Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
- Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.
CHOCOLATE BREAD
Steps:
- Stir the first 3 ingredients in a large mixing bowl; let stand until foamy, about 10 minutes. Mix the flour, sugar, cocoa and salt in another bowl. Stir 1 1/4 cups water, the egg yolk and butter into dissolved yeast; then stir in the flour mixture, 1 cup at a time, with your hands. Stir in the chocolate chips last. Knead on a lightly floured surface until velvety, elastic and moist, 8 to 10 minutes.
- If done in a mixer, follow the same stages but add the chocolate chips together with the flour using the paddle. When it is blended, change to the dough hook and knead 2 minutes at low speed then 2 minutes at medium speed.
- Place the dough in an oiled bowl, cover with plastic wrap and let rise about 2 hours.
- Punch the dough down and cut in half. Shape into round loaves and place on an oiled baking sheet. Cover with a towel and let rise until doubled, about 1 hour.
- Preheat the oven to 450 degrees F.
- Bake for 15 minutes, reduce the heat to 375 degrees F and bake 30 minutes longer. Cool on a rack. Slice and enjoy for breakfast or a snack.
AMISH FRIENDSHIP CHOCOLATE BREAD
This is a great variation to the traditional Amish Friendship Bread. My family says it's like eating chocolate cake. This bread freezes well and makes a great gift.
Provided by KATHY422
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
- Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 17.9 g, Cholesterol 24.1 mg, Fat 10 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 176.2 mg, Sugar 8.7 g
CHOCOLATE SHORTBREAD FINGERS
The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we've used it here to flavor a traditional Scottish cookie.
Yield makes 22
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Butter a 12-by-8-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. In a medium bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined.
- In an electric mixer fitted with the paddle attachment, beat the butter and superfine sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add flour mixture, and beat on medium speed until just combined.
- Using a small offset spatula, evenly spread dough in prepared baking sheet. Chill in the freezer or refrigerator until dough is firm, about 15 minutes. Prick dough all over with a fork; bake until just firm to the touch, about 20 minutes. Transfer to a wire rack. While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces. Sprinkle with granulated sugar. Cool completely in the pan. Shortbread can be kept in an airtight container at room temperature for up to 1 week.
CHOCOLATE STAR BREAD RECIPE BY TASTY
Here's what you need: crescent dough, chocolate hazelnut spread, egg
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
- Roll a can of dough into a round about ⅛ inch thick. Use a 10-inch (25cm) dish or pan to make a circle outline in the dough, pressing into the dough but not cutting all the way through. Spread a layer of chocolate hazelnut spread over the dough.
- Repeat with 2 more cans of dough, so you have 3 frosted layers, then stack on top of the first. Roll out the remaining can of dough and lay on top of the last frosted layer.
- Using the same pan, cut the excess dough around the edges so you are left with a 10-inch round.
- Place a cup or mason jar in the center of the circle, then use a sharp knife to cut the dough into 16 equal parts or "petals", leaving the center intact.
- Next, twist 2 petals away from each other, pull them out a bit past other petals and tuck them under themselves, pinching the seams. Repeat with the rest of the petals.
- Brush the star bread with the beaten egg, then transfer to the prepared baking sheet.
- Bake for 40 minutes, or until bread is browned and baked through.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 76 grams, Fat 41 grams, Fiber 1 gram, Protein 8 grams, Sugar 26 grams
CHOCOLATE SHORTBREAD HEARTS
Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them, the berries add verve both from their scarlet color and their bright acidity, which is nice against the richness of the chocolate. But other garnishes - flaky sea salt, chopped pistachios, crushed candy canes, toasted coconut - can be substituted. Be sure not to roll the dough thinner than 1/2 inch. Otherwise, the cookies are apt to break and crumble after baking. Their thickness helps keep them intact.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 18 cookies
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, cocoa powder and salt.
- In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
- Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
- Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
- Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
- Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
- In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
- Dip half of each cooled cookie in melted chocolate, letting the excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 27 milligrams, Sugar 13 grams, TransFat 0 grams
DARK CHOCOLATE SHORTBREAD
Categories Cookies Chocolate Dessert Bake Christmas Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 6
Steps:
- Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
- Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet. Chill dough, uncovered, until firm, about 30 minutes.
- Preheat oven to 375°F while dough chills.
- Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. Transfer to rack to cool.
CHOCOLATE SHORTBREAD
These chocolately shortbread wedges are even more enticing with a splash of colorful icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
- Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Decorate with icing.
CHOCOLATE TOPPED SHORTBREAD SLICES
I have been making this recipe for 20+ years and everyone loves it.As it is so easy children love to help!Can be varied with milk,dark or white choc coating or even include a middle layer of icing between the shortbread and chocolate.
Provided by teapot tilly
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix flour and sugar,add butter and mix to resemble breadcrumbs.
- keep mixing with hands and knead until mixture forms a soft dough.
- Handle gently so not to overwork the dough.
- Line an 8 inch square tin approx 2 inch deep with foil or greaseproof paper,pre heat oven to 200c/gas6 Press mixture into tin with hands flattening it and spreading it flat until it covers the whole area.
- Prick all over with a fork to prevent air bubbles making it rise too much.
- Bake on centre shelf for 30 mins or until just golden brown and firm to touch.
- Don't let it overbrown or it will spoil the taste and be hard.
- When it has just come from the oven mark into slices or squares (how big is up to you but I usually make 12 slices).
- Leave to cool in the tin and turn out onto a cooling rack when cold.
- Cover each slice with melted chocolate and sprinkle hundreds& thousands whilst choc is still wet.
- Leave to set then store in an airtight tin.
Nutrition Facts : Calories 437, Fat 23.8, SaturatedFat 13.9, Cholesterol 50.5, Sodium 139.6, Carbohydrate 50.9, Fiber 1.6, Sugar 22.6, Protein 5.4
CHOCOLATE BUTTERMILK BREAD
A moist and tangy dessert bread made with buttermilk and pecans. When cool, it is frosted with a buttery chocolate pecan icing.
Provided by Mindy
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan.
- Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
- Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 73.2 g, Cholesterol 52.7 mg, Fat 22.7 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 7.5 g, Sodium 344 mg, Sugar 55.1 g
GLAZED CHOCOLATE TEA BREAD
From Carver, Massachusetts, Dorothy Bateman reveals, "Applesauce is the secret ingredient that makes this cake-like loaf so moist. It's a success whenever I serve it."
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 17
Steps:
- In a bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 104mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE TOASTED BREAD
Make and share this Chocolate Toasted Bread recipe from Food.com.
Provided by Wendys Kitchen
Categories Breads
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread one side of each bread with butter.
- Sprinkle over the chocolate on one piece of bread. Top with the other.
- Heat some butter in frying pan and carefully add sandwich - gently brown until golden on both sides and chocolate is melted.
Nutrition Facts : Calories 365.5, Fat 25.9, SaturatedFat 15.4, Sodium 351.6, Carbohydrate 39.1, Fiber 8.9, Sugar 2.6, Protein 9.8
CHOCOLATE SHORTBREAD
Always wondered about the name here -- Where's a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home's Chocolate Lover's Cookbook, Vol 2, 2003!
Provided by Sydney Mike
Categories Dessert
Time 40m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F.
- In a mixing bowl, cream the butter, then add vanilla & mix well.
- In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
- Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
- Place strips 1 inch apart on ungreased baking sheets.
- Prick each strip several times with a fork.
- Bake 20-25 minutes or until set.
- Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.
CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY
Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash
Provided by Pierce Abernathy
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 18
Steps:
- Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
- In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
- Add in the milk and yeast mixture and whisk until fully incorporated.
- Gradually add in the flour and mix until fully incorporated.
- Gradually add in the butter and mix until fully incorporated.
- Cover with a towel and let rest for 30 minutes.
- Bring out the dough onto floured work surface and knead until smooth.
- Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
- Preheat oven to 375˚F (190˚C).
- For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
- Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
- Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
- Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
- Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
- Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
- Lay another piece horizontally over the vertical piece and above the other horizontal piece.
- Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
- Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
- Follow this method around the dough clockwise.
- Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
- Tuck in the excess pieces of dough under the bread.
- Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
- Bake for 35-45 minutes, until lightly browned and cooked through.
- Enjoy!
Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams
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