Few more days and the month of February is over.
I can’t believe winter is almost behind us. We had a couple of snowflakes but none lasted more than a day.
Flowers are blooming along my drive-way, birds are chirping, the sun is shining. Despite the gusty winds we had yesterday I could probably say spring is here.
At the stores colorful Easter decorations are taking place the pink/red Valentine ones. No more chocolate boxes. No more roses. Wait! Who says we can have chocolate only around Valentine’s day?!?
If you ask me, chocolate is a year round thing.
Few days ago I was reading Lisa’s blog Parsley, Sage, Desserts and Line Drives and was surprised I missed her post Announcing Bread Baking day #47, a monthly event started by Zorra in 2007
Lisa’s challenge was, and I quote
I’m asking you all to make any bread you like, as long as it contains yeast, wild or commercial, and incorporate chocolate into your bread any way you want, whether it be all chocolate, bits of chocolate, swirls of chocolate, chocolate stuffed, chocolate topped etc. The possibilities are endless.
My first though was to make chocolate babka, then chocolate panettone but in the end I decided to make some chocolate yeast muffins.
Now, the name might suggest is a sweet muffin, but it’s quite bitter. I only used 1/4 cup sugar and added 3 oz 100% chocolate to the dough. If you want a sweet version I highly advice you to double the amount of sugar and chose a sweeter chocolate.
We enjoyed them for breakfast or as afternoon pick-me-up treat. Hubby opened one in two and spread some peanut butter on it. That was so good I stole the idea immediately.
You can spread some butter and jam on them, Nutella, anyone?
- 1 1/2 cups (180 grams) all purpose flour
- 1 1/2 cups (180 grams) whole wheat flour
- 1 tsp. dry yeast
- 1/4 cup (60 ml) lukewarm water
- 2 tbsp ( 12 grams) unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 cup (60 grams) sugar in the raw
- 2 tbsp grapeseed oil
- 3 oz 100% cocoa chocolate chopped
- Sift the flours together in a mixing bowl, make a well in the middle and pour the 1/4 cups lukewarm water. Sprinkle the yeast on top and wait about 5-7 minutes until the yeast is dissolved and bubbles appear.
- Add the cocoa, salt, oil and sugar to the mixture.
- With the dough hook on start mixing slowly adding approximately 3/4 cup water or until the dough is elastic and it comes clean from the sides of the bowl.
- Take the dough out, press it down with your fingers to form a 10 inch circle, spread the chocolate on top of it and start kneading until all the chocolate is added in.
- Place the dough in a greased bowl, cover and let at room temperature until doubles in volume. Should take anywhere from 1 hour to 1 1/2 hours.
- When risen, divide the dough in 12 balls and place each one in a greased muffin pan.
- Cover again and wait another ! 40 minutes until the muffins are almost doubled in size.
- Meanwhile heat the oven to 400F.
- Bake the muffins in the preheated oven for about 30 minutes.
- Let cool slightly before removing them form the pan.
- Enjoy warm or cold!
All purpose flour can be used instead on whole wheat and vice-verse. Melted butter or vegetable oil make a good grapeseed oil substitution. If you prefer you can shape the dough into a loaf of bread. The second rise may take longer and so the baking time. Milk can be used instead of water. Recipe adapted from Bread and the bread machine
Sending love your way,
Linking this recipe to Susan’s wonderful collection of yeast breads – Yeastspotting