Best 2 Chocolate No Knead Bread Recipes
Indulge in the heavenly aroma and rich flavors of Chocolate No-Knead Bread, an effortless culinary masterpiece that combines the goodness of cocoa with the comforting warmth of homemade bread. This recipe offers a delightful symphony of textures, from the crisp crust to the soft, fluffy interior, and a harmonious blend of bittersweet chocolate chips that melt in your mouth with every bite. With minimal effort and a touch of patience, this no-knead method allows you to create an artisan-style bread that will elevate your breakfast, brunch, or any occasion. Dive into the world of chocolatey goodness with this exceptional recipe, and discover the joy of baking bread like a pro.
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NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
CHOCOLATE NO-KNEAD BREAD
from "su good sweets" - http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/ - "cooking" times don't include overnight resting
Provided by ellie3763
Categories Yeast Breads
Time 1h30m
Yield 1 1 1/2 lb loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the flours, cocoa powder, sugar, instant yeast, and salt. Add the water and stir until blended.
- Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees. Dough is ready when its surface is dotted with bubbles.
- Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.
- Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Brush the top of the loaf with milk and sprinkle with turbinado sugar.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Nutrition Facts : Calories 185.5, Fat 1, SaturatedFat 0.4, Cholesterol 0.2, Sodium 294.2, Carbohydrate 40.4, Fiber 3.4, Sugar 6.8, Protein 5.5
Tips for Making Chocolate No-Knead Bread:
- Choose high-quality chocolate: The chocolate you use will have a big impact on the flavor of your bread, so choose a chocolate that you love. Dark chocolate with a cacao content of 70% or higher is a good option. - Don't overmix the dough: Overmixing the dough will make the bread tough. Mix it just until the ingredients are combined. - Let the dough rise in a warm place: A warm place will help the dough rise quickly and evenly. If your kitchen is cool, you can preheat your oven to the lowest setting and then turn it off. Place the dough in the oven with the door closed to create a warm environment. - Bake the bread in a preheated oven: A preheated oven will help the bread rise evenly and give it a crispy crust.Conclusion:
Chocolate no-knead bread is an easy and delicious bread that is perfect for any occasion. It is a versatile bread that can be served for breakfast, lunch, or dinner. It can also be used to make sandwiches, croutons, or bread pudding. With just a few simple ingredients and a little time, you can make a delicious and satisfying chocolate no-knead bread that your family and friends will love. If you are looking for a new bread recipe to try, chocolate no-knead bread is a great option.
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