Who’s your daddy?
I’m your daddy. This is it. Full stop.
Here. Have a closer look.
It’s yeasted chocolate bread.
And it’s spectacular.
You nearly had to wait for it until next year. It was meant for the new cookbook.
But good news! Instead of being a waiter, you get to be a have-now-er. There’s a reason. Its name is the-next-book-is-going-to-be-Gluten-Free Shortcuts (working title). And this bread? Not really fast enough to be a “shortcut.”
I’ve got some super-speedy-quick yeasted bread recipes lined up for the new cookbook. They’re ready nearly as fast as yeast-free breads, but they have that special somethin’ that only a yeasted bread has. But this one’s a flunkie in the Step Lively Department. I begged and pleaded, but it is one stubborn son-of-a-gun. It was all, ‘No. I will not rise super-speedy-quick.’ It’s because of the cocoa powder. It messes with yeast.
My loss (kind of). Your gain (totally).
Not for nothing, but I really can’t wait for the new cookbook. Wherein I raise my right hand and promise to tell you everything. Everything. Everything you ever wanted to know about getting great gluten-free food on the table in two shakes. Of a lamb’s tail. On a weeknight. When you’ve been working until whine-30. And you’re tired. And kinda cranky. And your children didn’t do their homework yet. But you’ve still gotta eat, right? Follow me, tired friend, and we’ll take care of business. Except you have to wait until next year. *sorry*
For now, you have yeasted chocolate bread. This is nothing like a brownie. Nothing like candy. And not at all a cake. It is gluten-free bread. Glorious, lightly-sweet and densely hearty bread that just so happens to fill the whole house with the rich smell of chocolate, studded with half-melted, creamy chocolate chips. If a gluten-free bakery made this for you, they’d make you pay. Oh, how you’d pay.
Here, it’s totally inexpensive-gluten-free. ‘Cause you made it yourself.
Oh, man, this is the one. We’ve done did it. I’m waving the white flag. I give up. I would rather be really, really fat than not be able to eat this bread. Truth. Speak it. Eat it. Make it. Love it. In my mouth.
- 4 tablespoons unsalted butter, at room temperature
- 3 ounces semisweet chocolate, coarsely chopped
- 2 1/2 cups high-quality all-purpose gluten-free flour
- 1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
- 3/4 teaspoon kosher salt
- 6 tablespoons unsweetened natural cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 8 tablespoons sugar
- 2 teaspoons instant yeast
- 3/4 cup semisweet or dark chocolate chips
- 1 tablespoon neutral oil (like grapeseed)
- 1 teaspoon vanilla extract
- 1 extra-large egg & 1 extra-large egg white
- 1 1/4 cups milk, at about 100 degrees F
- Grease well with unsalted butter a loaf pan that is no more than 9 inches x 5 inches. Set it aside.
- In a medium-sized microwave-safe bowl, place the butter and chopped chocolate. Microwave at 30 second intervals on high power, stirring in between, until the chocolate and butter are smooth and shiny. Set it aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, salt, cocoa powder, cinnamon, baking soda, cream of tartar and sugar on low speed until well-combined. Add the yeast and mix once more on low until well combined. Add the chocolate chips, and mix on low until just mixed.
- To the stand mixer bowl, add the melted chocolate, and then the oil, vanilla and eggs, and mix on low until the dry ingredients are just moistened. With the mixer still on low speed, add the milk in a slow but steady stream. Once the dough has become together, turn the mixer on medium to high, and mix for about 4 or 5 minutes.
- Scrape the dough into the prepared loaf pan, spread until it is evenly distributed in the pan, and smooth the top with wet fingers.
- Cover the dough loosely with plastic wrap and leave to rise in a warm, humid place until the dough has risen about 3/4-inch above the lip of the loaf pan. Depending upon the environment in your kitchen, this may take more or less than 40 minutes. For tips on how to get your gluten-free bread to rise, read my post on the subject here: http://bit.ly/aCPX95
- Preheat your oven to 375 degrees F.
- Once the dough has risen, remove the plastic wrap and place in the center of the preheated oven. Bake, rotating once during baking, until the bread has developed a nice crust, and sounds hollow when you thump it with your fingers (about 45 minutes).
- Remove from the oven, and cool for about 10 minutes in the pan before placing it on a wire rack to cool completely. Cool completely before slicing and serving.
P.S. If you haven’t yet, please pick up a copy of My Cookbook! Without your support, I can’t keep the blog going!