Description
This chocolate bread doesn’t taste sweet. It tastes savory, and is good with cream cheese!
Ingredients
- 1 tablespoon sunflower seed oil
- 2 teaspoons salt
- 1 ¾ cups warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package instant yeast
- 6 cups bread flour
- 4 ½ tablespoons white sugar
- ¾ cup unsweetened cocoa powder
Instructions
- Combine flour
- warm water
- cocoa powder
- sugar
- sunflower oil
- salt
- and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
- Transfer dough to a lightly floured surface; knead until smooth and elastic
- about 5 minutes.
- Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball
- then cover with a kitchen towel. Let rise until double in size
- about 1 hour.
- When dough has almost finished rising
- preheat the oven to 425 degrees F (220 degrees C).
- Remove the kitchen towel
- and bake dough in the preheated oven for 35 minutes.
- Remove from the oven and transfer to a wire rack to cool.
Servings: 24