I made this bread a long time ago and then I had it at the "Cheesecake Factory" a few years ago. It stayed in my mind and surfaced recently. I looked for the recipe in my old Farm Journal Homemade Bread cookbook because I just had to make it again. It is not very sweet and it has a strong characteristic taste all its own. The chocolate is there adding its strength to the flavorful mix but it does not taste like "chocolate". Just a nice textured hearty bread. Homemade bread does requires time, but while it is rising it gives you lapses of time to do other things. Hardly any trouble at all. When you sit down and look at the texture and taste the deliciousness of this bread you will know "it is worth it". I hope you give it a try.
Ingredients:
¼ cup warm water
1tbsp.sugar
1/2 cup sugar
1 pkg. yeast
1 cup milk
2 tbsp. butter, cut in pieces
4 cups bread flour
1 tsp. salt
2/3 cup unsweetened cocoa powder
2 tsp. instant coffee powder (not granular)
2 lg. eggs
1 tsp. vanilla extract
Serve With: 1/2 cup honey 1/2 cup butter
Directions:
Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and stir slightly. Set aside for 10 minutes until foamy.
Warm the milk and butter in a saucepan to about 110°F (butter will not melt completely).
In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee and the remaining 1/2 cup sugar. Blend well.
Beat eggs slightly and add the warm milk, butter and vanilla; blend.
Add this mixture along with the yeast mixture to the flour.
Mix all with a wooden spoon. Turn onto a lightly floured surface and knead for 5 to 6 minutes until smooth and elastic.
Add more flour if necessary. Grease a large bowl and place the dough into it, turning to grease all sides. Cover and let rise in a warm place until dough has doubled insize, about 2 hours.
Put dough onto board and knead the dough a few times, cover with plastic wrap and let rest for few minutes.
Roll the dough into a large oval shape and roll up like a jelly roll, placing the seam side down. Roll from the narrow end to make it fit into the pan size you prefer. Use a loaf pan or a round casserole type pan.
Butter a piece of plastic wrap and place loosely over the dough. Let rise again until doubled in size; about 1-1/2 hours.
Preheat oven to 350°F for at least 10 minutes and place bread near the center of the oven, not too high.
Bake for 25 minutes, then cover loosely with foil and continue baking 30 to 40 minutes longer. Let cool for 10 minutes, then remove from pan and finish cooling on wire rack.
Serve with butter and honey for a real treat.
Note: This bread goes really nicely with a mixed green salad with cranberries, walnuts and apples drizzeled with a sweet balsamic vinaigrette.
