For chocolate lovers, there's never enough chocolate. This yeast bread has a nice chocolate flavor without all the sugar and fat you get in brownies, for example. I think this bread would be good made into French toast and served with syrup, strawberries, and whipped cream.

Chocolate Bread


1 package dry yeast
1/2 cup warm milk
2 cups sifted all-purpose flour, divided
3 tablespoons sugar
3 tablespoons cocoa
1 teaspoon salt
1 egg, beaten
1 teaspoon butter, melted
1 cup pecans, chopped
1 tablespoon vanilla extract
vegetable oil

Dissolve yeast in warm milk; let stand 5 minutes.

Sift together 1.5 cups flour, sugar, cocoa, and salt; set aside.

Combine dissolved yeast, egg, butter, pecans, and vanilla; mix well.

Gradually add flour mixture to make a soft dough . Turn dough out onto a surface sprinkled with remaining 1/2 cup flour; knead 10 minutes or until smooth and elastic.

Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (about 85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a floured surface, and shape into a loaf.

Place in a greased 7-1/2 x 3 x 2-inch loaf-pan. Brush top with oil; cover and repeat rising procedure 1 hour.

Preheat oven to 375 degrees F.

Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack.

It is from recipelion.com


For another chocolate delight, I recommend my chocolate waffles recipe. Serve it with maple syrup, fresh strawberries, and whipped cream. It is over the moon wonderful, and I'm not that much of a chocolate fan.