Comments on: Chocolate No-Knead Bread http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/ Dessert should be good for you Wed, 28 Dec 2011 05:34:30 +0000 hourly 1 By: Eileen http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-46388 Eileen Wed, 08 Dec 2010 13:12:15 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-46388 Recently I have been making the no knead bread (two cups all purpose, 1 cup white whole wheat) recipe from Sullivan Street Bakery with the addition of 6 oz of chocolate chips. I put them in right at the beginning just before finishing the mixing of the shaggy dough. The bread looks a little messy (on the inside) because some of the chocolate streaks the bread. Most of the chips retain their basic shape, but in our opinion, the taste is fantastic. I used to make chocolate bread with coco powder years ago, but I find this bread far more chocolate flavored than bread with chocolate powder. There may be better recipes for chocolate bread out there, but for the zero amount of work this requires, it is a great and simple recipe. Recently I have been making the no knead bread (two cups all purpose, 1 cup white whole wheat) recipe from Sullivan Street Bakery with the addition of 6 oz of chocolate chips. I put them in right at the beginning just before finishing the mixing of the shaggy dough. The bread looks a little messy (on the inside) because some of the chocolate streaks the bread. Most of the chips retain their basic shape, but in our opinion, the taste is fantastic. I used to make chocolate bread with coco powder years ago, but I find this bread far more chocolate flavored than bread with chocolate powder. There may be better recipes for chocolate bread out there, but for the zero amount of work this requires, it is a great and simple recipe.

]]> By: sk http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-45671 sk Thu, 04 Mar 2010 06:43:50 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-45671 Thanks for sharing your recipe. The dough seems much less wet than I was expecting for a no-knead. Is that to be expected? Thanks for sharing your recipe. The dough seems much less wet than I was expecting for a no-knead. Is that to be expected?

]]> By: Barbara http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-45517 Barbara Sun, 25 Oct 2009 14:23:14 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-45517 I was skeptical at first because I have not had great luck with the no-knead recipes. Usually the crust is too hard and the bread too chewy. I think it's the milk wash that made the difference. Maybe I just finally got the process right this time and need (pun not intended) to go back to try the basic recipe. This recipe worked great. After the first rise I made a big square out of the dough, sprinkled it heavily with Pecans, and then folded it over on itself to make a "loaf like" shape. This was a compromise between plain chocolate bread and double cherry chocolate that seems more like a dessert. I also did not sprinkle the top with sugar, just to make it less like a sweet treat. It came out brown, dense, and totally satisfying for breakfast. Thanks for this recipe! I was skeptical at first because I have not had great luck with the no-knead recipes. Usually the crust is too hard and the bread too chewy. I think it’s the milk wash that made the difference. Maybe I just finally got the process right this time and need (pun not intended) to go back to try the basic recipe.

This recipe worked great. After the first rise I made a big square out of the dough, sprinkled it heavily with Pecans, and then folded it over on itself to make a "loaf like" shape. This was a compromise between plain chocolate bread and double cherry chocolate that seems more like a dessert. I also did not sprinkle the top with sugar, just to make it less like a sweet treat. It came out brown, dense, and totally satisfying for breakfast.

Thanks for this recipe!

]]> By: I’m Ready! » Zumba?!…I like it! http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-44055 I’m Ready! » Zumba?!…I like it! Sat, 14 Mar 2009 19:30:44 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-44055 [...] Interested in the chocolate bread?  Go here: http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/ [...] [...] Interested in the chocolate bread?  Go here: http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/ [...]

]]> By: Christina http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-43927 Christina Sun, 21 Sep 2008 18:49:38 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-43927 This sounds insanely delicious! I made cocoa buns (yeast) the other day and my dad loved it, so I'll be bookmarking this recipe to make for him later. This sounds insanely delicious! I made cocoa buns (yeast) the other day and my dad loved it, so I’ll be bookmarking this recipe to make for him later.

]]> By: Laura http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-43267 Laura Tue, 27 May 2008 20:53:36 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-43267 Got it. Sorry, I should have seen that in the notes! I used the dutch oven and the crust burnt around the edges (not the top). But I LOVE the bread - added chopped dried cherries and chunks of chocolate :) Coincidentally Alton Brown had a show last night about baking bread in a pre-heated dutch oven and used a slightly lower temp, which maybe I will try next time. It's wonderful though,Thanks! Got it. Sorry, I should have seen that in the notes! I used the dutch oven and the crust burnt around the edges (not the top). But I LOVE the bread – added chopped dried cherries and chunks of chocolate :) Coincidentally Alton Brown had a show last night about baking bread in a pre-heated dutch oven and used a slightly lower temp, which maybe I will try next time. It’s wonderful though,Thanks!

]]> By: Jessica "Su Good Sweets" http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-43259 Jessica "Su Good Sweets" Tue, 27 May 2008 02:42:58 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-43259 Laura, yes, you can bake in a loaf pan. The crust won't be quite as thick and crackly. For instructions, scroll to the bottom of the recipe, under Notes. Laura, yes, you can bake in a loaf pan. The crust won’t be quite as thick and crackly. For instructions, scroll to the bottom of the recipe, under Notes.

]]> By: Laura http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-43253 Laura Mon, 26 May 2008 16:24:21 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-43253 Im curious about the baking process: pre-heating the dutch oven and baking with a cover at 450 is nothing Ive ever done with bread before. Im wondering if this can just be baked in a loaf pan? Would the rise or the texture be completely different? Im curious about the baking process: pre-heating the dutch oven and baking with a cover at 450 is nothing Ive ever done with bread before. Im wondering if this can just be baked in a loaf pan? Would the rise or the texture be completely different?

]]> By: Jessica "Su Good Sweets" http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-42702 Jessica "Su Good Sweets" Sun, 09 Mar 2008 04:40:20 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-42702 Nick, what a great concept, a PB blog! I'm not sure about about your peach-PB-bran muffin combo, but maybe I'll give it a try. The recipe above uses 1/3 whole wheat flour. If you use more whole grain flour, add 1 Tbsp vital wheat gluten for every cup of flour. Otherwise, the loaf will not rise properly. Feel free to substitute other whole grain flours, but not pastry flour, because it's low in gluten. (Gluten gives bread its structure.) Nick, what a great concept, a PB blog! I’m not sure about about your peach-PB-bran muffin combo, but maybe I’ll give it a try. The recipe above uses 1/3 whole wheat flour. If you use more whole grain flour, add 1 Tbsp vital wheat gluten for every cup of flour. Otherwise, the loaf will not rise properly. Feel free to substitute other whole grain flours, but not pastry flour, because it’s low in gluten. (Gluten gives bread its structure.)

]]> By: Nick http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-42559 Nick Fri, 29 Feb 2008 22:46:27 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-42559 This looks really, really, really, really good. I love chocolate and peanut butter combo, that's why I am the Peanut Butter Boy. I've never really baked a bread though, would you know how to possibly exchange some of the regular flour for something more nutritious, such as oat flour, wheat bran or perhaps whole wheat pastry flour? Thank you! - <a href="http://peanutbutterboy.blogspot.com" rel="nofollow">The Peanut Butter Boy</a> This looks really, really, really, really good. I love chocolate and peanut butter combo, that’s why I am the Peanut Butter Boy. I’ve never really baked a bread though, would you know how to possibly exchange some of the regular flour for something more nutritious, such as oat flour, wheat bran or perhaps whole wheat pastry flour? Thank you!

- The Peanut Butter Boy

]]>