Chocolate Bread

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These delicious breads with chocolate filled in the middle are so heavenly. Every bite is warm, chocolate goodness in your mouth. We like to reheat them for a super special breakfast – the perfect start to any morning.


This sweet bread dough is also super versatile and can be used for any sweet breads. We have done cinnamon rolls, red bean breads and more.



Oven Temperature: 375˚F

Baking Time: 15-20 minutes

Makes: 10 fairly large rolls (we share them between two people, but these are so delicious I could gobble the whole thing up)




1 cup milk

1/3 cup granulated sugar

1/3 cup butter

1 tablespoon dry active yeast

4 cups flour

1/2 teaspoon salt

2 eggs

2 tablespoons vegetable oil

1 cup chocolate chips (you can use any chocolate; a large chocolate bar would also work)



Combine the milk, sugar, butter and yeast. Let sit until frothy (~10 minutes).

In a large bowl, mix the flour and salt. Then pour in the milk mixture, eggs and oil. Mix until a ball is formed. Then knead until smooth and elastic. We like to use our stand mixer with a dough hook attachment to make the kneading process easier. You know the dough is done when you can see through the dough when stretched.

Grease your bowl with a little bit of oil and place the dough ball back in. Cover the bowl with plastic wrap. Rise it until double in a warm, draft-free spot. We like to put it in a 100˚F oven. This will take ~1 hour.

Preheat your oven to 375˚F. Prepare a baking sheet with foil, parchment or a silicon baking mat.

Then portion your dough into 10 pieces. Take each piece and roll out into a 4×6 rectangle. Place a portion of chocolate on one side of the dough. Then cut slits on the other side. (See above pictures for reference.) Then wrap the cut ends around the chocolate and press into the back of the bread. Place each shaped bread onto your prepared baking sheet.

Bake for 15-20 minutes or until the tops and bottoms are golden brown. Enjoy!


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