Cocoa Bread Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour and unsweetened cocoa powder. Whisk together to distribute cocoa evenly. Add the instant dry yeast, granulated sugar, and fine salt and briefly mix to combine.

Combine wet ingredients

In a separate bowl, whisk the warmed whole milk with the softened butter (small pieces will melt into warm milk) and the room-temperature eggs until smooth. The milk should be warm but not hot so it doesn't kill the yeast.

Form the dough

With the mixer on low speed, slowly pour the wet mixture into the dry ingredients. Mix until ingredients come together into a shaggy dough (about 2–3 minutes). Increase speed to medium-low and knead for 8–10 minutes until the dough is smooth, slightly tacky, and elastic. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add milk 1 tablespoon at a time.

Incorporate butter

With the mixer running on low, add the softened butter pieces a few at a time, allowing each addition to incorporate completely before adding more. Continue kneading for another 6–8 minutes until the dough is glossy and passes the windowpane test (a thin, elastic sheet forms when stretched).

First rise

Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free area until doubled in size, about 60–90 minutes depending on room temperature.

Prepare filling

If using chocolate filling, chop or measure chocolate chips and set aside. Toast hazelnuts or prepare cocoa nibs if using as a topping. Have filling accessible before shaping so it is easy to work with the risen dough.

Divide and shape with filling

Gently deflate the risen dough on a lightly floured surface. Divide the dough into 10 equal pieces (this recipe yields 10 medium loaves or large rolls). For each piece, roll into a rectangle about 12 x 8 cm (4.5 x 3 in). Place a strip or sprinkle of chopped bittersweet chocolate along the center, fold the dough over and seal edges, or roll the rectangle into a log with chocolate inside to form a filled loaf/roll. Pinch seams to seal. Repeat for remaining pieces.

Arrange for final proof

Place the shaped loaves/rolls into lightly greased 10 x 10-inch (25 x 25 cm) loaf pans or on a parchment-lined baking sheet spaced 2–3 cm apart, seam side down. Cover loosely with lightly greased plastic wrap or a clean damp kitchen towel. Let proof in a warm place until puffy and nearly doubled, about 45–60 minutes.

Preheat oven

About 20 minutes before baking, preheat the oven to 180°C (350°F). Position a rack in the center of the oven.

Egg wash and topping

Whisk together 1 egg and 1 tablespoon water to make the egg wash. Just before baking, brush the tops of the loaves/rolls lightly with egg wash. If desired, sprinkle chopped toasted hazelnuts, cocoa nibs, or a little demerara sugar on top for texture.

Bake

Bake at 180°C (350°F) for 18–28 minutes depending on size: small rolls 18–22 minutes, medium loaves 25–28 minutes. The bread is done when an instant-read thermometer inserted into the center reads 93–96°C (200–205°F) or the top is firm and sounds hollow when tapped.

Cool

Remove from oven and let cool in pans for 5–10 minutes. Transfer to a wire rack to cool completely before slicing, about 60–90 minutes. Cooling helps set crumb and makes slicing neater.

Any remaining egg wash can be saved and refrigerated for one day. Brush loaves lightly again with leftover wash immediately after a brief brush pre-bake only if you want a glossier finish; otherwise a single brush before baking is sufficient.