- 1 package active dry yeast or 18 grams fresh yeast
- 1/2 teaspoon sugar
- 1/3 cup plus 1 tablespoon lukewarm water
- 4 1/2 cups unbleached all-purpose flour
- 1/2 cup plus 2 tablespoons sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons salt
- 1 1/4 cups lukewarm water
- 1 egg yolk
- 1 tablespoon butter, room temperature
- 1 cup unsweetened chocolate chips
Stir the first 3 ingredients in a large mixing bowl; let stand until foamy, about 10 minutes. Mix the flour, sugar, cocoa and salt in another bowl. Stir 1 1/4 cups water, the egg yolk and butter into dissolved yeast; then stir in the flour mixture, 1 cup at a time, with your hands. Stir in the chocolate chips last. Knead on a lightly floured surface until velvety, elastic and moist, 8 to 10 minutes.
If done in a mixer, follow the same stages but add the chocolate chips together with the flour using the paddle. When it is blended, change to the dough hook and knead 2 minutes at low speed then 2 minutes at medium speed.
Place the dough in an oiled bowl, cover with plastic wrap and let rise about 2 hours.
Punch the dough down and cut in half. Shape into round loaves and place on an oiled baking sheet. Cover with a towel and let rise until doubled, about 1 hour.
Preheat the oven to 450 degrees F.
Bake for 15 minutes, reduce the heat to 375 degrees F and bake 30 minutes longer. Cool on a rack. Slice and enjoy for breakfast or a snack.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Louis Marchand
Recipe courtesy of Mario Batali