Bread, Dessert
1 1/2 c warm water, divided
2/3 c sugar
1 t sugar
2 t dry yeast
4 1/2 c bread flour
2/3 c light brown sugar
2/3 c cocoa powder, sifted
1 t espresso powder
2 t salt
1 lg egg at RT
12 T unsalted butter, softened
8 oz dark chocolate, chopped
EGG GLAZE:
1 lg egg
1 t water
1. In a small bowl, combine 1/2 cup of the warm water with 1 tsp sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes until foamy. If the yeast doesn't foam, discard and try new yeast.
2. In the bowl of a heavy-duty electric mixer, place the flour, the remaining 2/3 cup of granulated sugar, the light brown sugar, the cocoa, the espresso powder and the salt. Using the paddle attachment, mix at low speed for 1 minute, until combined. If mixing by hand, use a whisk and combine thoroughly.
3. Add the remaining 1 cup warm water (or warm coffee) and the egg to the yeast mixture. Add this to the flour mixture while continuing to mix at low speed. Increase the speed to medium and continue to beat the mixture for 2 minutes, or until the dough is smooth and elastic. At low speed, beat in the softened butter 1 T at a time, until it is incorporated into the dough. Remove the paddle attachment and replace it with the dough hook. (Alternatively, you can knead by hand. Just make sure the butter is well softened.) Knead the dough at low speed for 2 minutes. Increase thee speed to medium and knead the dough for 2 minutes longer.
4. Add the chocolate chunks and knead just until incorporated. Transfer the dough to a buttered bowl (the dough will be quite moist). Cover the odugh closely with plastic wrap or a damp tea towel and allow to rise in a warm, draft-free place for 2 hours (or until almost doubled in bulk).
5. After the dough has risen, punch the dough down and cover againwith plastic wrap. Place th edough in the refrigerator at least 8 hours or up to 2 days.
6. Divide the chocolate dough in half and allow to rise at RT for 1 hour.
7. Position a rack in the center of the oven and preheat to 400F degrees.
8. In a small bowl, whisk together the egg and water until blended. using a pastry brush, brush the egg glaze over the tops of the loaves.
9. Bake the loaf for 10 minutes. Lower the oven temperature to 375F and bake the bread for an additional 30 minutes. Allow the bread to cool completely on a rack.