Gluten Free Chocolate Bread

We’ve started getting some more gluten free specific ingredients, which promptly led to chocolate bread. Chocolate ASAP seems a good rule! I started off this afternoon with two gluten free breads in mind.

In mind and prepped for.

In mind and prepped for.

The cheese rolls turned out …flat. Very flat. If anyone else wants to try them, the flavor’s ok (sharper cheddar might have been an improvement), but the shape is disappointing. Recipe’s here.

IMG_4485

Cheese pancakes.

The chocolate bread, though, held it together quite nicely!

IMG_4490Ingredients:

  • 4 tablespoons unsalted butter, at room temperature
  • 3 ounces semisweet chocolate, coarsely chopped
  • 2 1/2 cups all-purpose gluten free flour
  • 1 1/2 teaspoons xanthan gum
  • 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
  • 1 teaspoon vanilla extract
  • 1 extra-large egg & 1 extra-large egg white
  • 1 1/4 cups milk, at about 100 degrees F

Grease a 9X5″ loaf pan and set aside.

Carefully melt together the butter and 3 ounces semisweet chocolate in the microwave until smooth, then set aside to cool slightly.

In your stand mixer’s bowl, combine the flour, salt, cocoa powder, cinnamon, baking soda, cream of tartar, and sugar. Mix on low speed until well-combined, then add the yeast, mix again briefly, then add the chocolate chips and mix another few seconds until evenly distributed.

IMG_4477Add the melted chocolate to the dry mixture, followed by the oil, vanilla, and eggs, and mix on low until just moistened.

IMG_4478Still with the mixer on low, pour the the milk in in a slow stream, then turn the mixer up to medium high and beat 4-5 minutes. Pour the dough into the greased bread pan and spread evenly.

IMG_4479Cover loosely with plastic wrap and set somewhere warm to rise until risen up to or slightly over the edge of the pan, 45 minutes to an hour. During that time, preheat the oven to 375 degrees.

Bake the loaf, rotating once during baking, until the bread has a firm crust and sounds hollow when tapped, about 45 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

IMG_4488 IMG_4487This is plenty chocolatey, and actually has a pretty normal bread-ish texture, although it dries out within a few days (as most breads will). My mom discovered that toasting a slice (on a pan or some foil so that the chips don’t melt into your toaster oven) with some fluff on it is a mighty fine snack!

IMG_4489I’ll be submitting this one to YeastSpotting!

Gluten Free Chocolate Bread

From Gluten-Free on a Shoestring.

  • 4 tablespoons unsalted butter, at room temperature
  • 3 ounces semisweet chocolate, coarsely chopped
  • 2 1/2 cups all-purpose gluten free flour
  • 1 1/2 teaspoons xanthan gum
  • 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
  • 1 teaspoon vanilla extract
  • 1 extra-large egg & 1 extra-large egg white
  • 1 1/4 cups milk, at about 100 degrees F

Grease a 9X5″ loaf pan and set aside.

Carefully melt together the butter and 3 ounces semisweet chocolate in the microwave until smooth, then set aside to cool slightly.

In your stand mixer’s bowl, combine the flour, salt, cocoa powder, cinnamon, baking soda, cream of tartar, and sugar. Mix on low speed until well-combined, then add the yeast, mix again briefly, then add the chocolate chips and mix another few seconds until evenly distributed. Add the melted chocolate to the dry mixture, followed by the oil, vanilla, and eggs, and mix on low until just moistened. Still with the mixer on low, pour the the milk in in a slow stream, then turn the mixer up to medium high and beat 4-5 minutes. Pour the dough into the greased bread pan and spread evenly. Cover loosely with plastic wrap and set somewhere warm to rise until risen up to or slightly over the edge of the pan, 45 minutes to an hour.

During the rise, preheat the oven to 375 degrees. Bake the loaf, rotating once during baking, until the bread has a firm crust and sounds hollow when tapped, about 45 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

About these ads

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
This entry was posted in Bread and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s