3 oz. bittersweet chocolate cut into 1/4 -inch pieces
Vegetable oil for bowl
1 large egg yolk lightly beaten
1 tbs. heavy cream
2 tbs. turbinado sugar
PREPARATION
Starter:
1/4 teaspoon active dry yeast
1 cup warm water
1 cup + 3 tbl. all purpose flour
Recipe
For Starter: In a medium bowl, dissolve yeast in 1 cup warm water. Stir
in flour until completely incorporated. Cover; proof at room temperature
4 to 6 hours. Store in a plastic container, refrigerated, with plastic
wrap covering but not touching the starter. Once a week, stir 1/4 cup
flour to feed starter.
For Chocolate Bread: In the bowl of a heavy duty electric mixer fitted
with the dough hook, combine bread, flour, cocoa powder, 1/3 cup sugar,
1 cup water, yeast, and bread starter. Combine on low speed for 5 minutes.
Let stand 15 minutes.
Add salt and butter, and mix on medium speed until the dough develops
a sheen, about 10 minutes. Add the chocolate. Continue mixing on medium
speed until completely combined, 2 to 3 minutes. Lightly oil a large bowl;
place dough in bowl; cover with plastic wrap. Allow dough to rise until
doubled in size, about 3 hours.
Turn out dough and fold into thirds, and cover with plastic wrap. Let
the dough rest 30 minutes. Butter two 6 3/4 x 3 x 2 1/4-inch loaf pans;
coat with remaining 2 tablespoons granulated sugar. Divide dough in half;
divide each half into four equal portions. Roll each piece of dough on
a clean work surface in a circular motion, forming a tight ball. Place
four pieces of dough, smooth sides up, in each loaf pan. Cover pans tightly
with plastic wrap. Allow the dough to rise until doubled in size, about
2 hours.
Position oven rack in center of oven; heat to 375 degrees. In a bowl,
combine egg yolk and cream. Lightly brush risen loaves with egg wash and
sprinkle with turbinado sugar. Reduce oven to 350 degrees. Bake until
loaves have a slightly hollow sound when you tap tops with your finger,
40-45 minutes; turn out loaves. Return loaves to wire rack; let cool completely.
Wrap tightly in plastic and store up to 3 days or freeze up to 1 month
Breads