Christie's Chocolate Bread

My sister made this chocolate bread for the first time when she was in high school. I don’t know where she got the recipe, but it’s delicious. It’s easily one of my favorite chocolate breads because the bread is the chocolate. I worried about making the braid the first time I did it, but it’s not hard and while my braids are a tad uneven, it hasn’t been a problem yet. I like it without the icing, but it’s good with it too.

Christie’s Chocolate bread

2 1/2 cups flour

1/3 cups cocoa powder

1 package yeast

3/4 cup milk

1/2 cup sugar

1/4 cup butter

1/2 teaspoon salt

1 egg

BAKING PAN: Baking sheet, greased

In a large mixing bowl combine 3/4 cups of the flour with the cocoa powder and yeast.  Heat the milk, sugar, butter, and salt just until warm (115 to 120 degrees) and the butter is almost melted; stir constantly.  Add this butter sugar mixture to flour mixture.  Add the beaten egg. 

Beat on low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. 

Beat 3 minutes on high speed.  Using a spoon, stir in as much of the remaining flour as you can.  Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).  Shape into a ball. 

FIRST RISING: 1 1/2 hours

Place in a lightly greased bowl. Turn once to grease surface.  Cover and let rise in a warm place until double (about 1 1/2 hours).

Punch the dough down and divide it into thirds. 

Cover and let the dough rest for 10 minutes. 

Roll each third into a 16-inch-long rope.  Line up ropes 1 inch apart on a greased baking sheet.  Braid loosely, beginning in the middle and working toward ends.  (Working from the middle is easier and helps prevent stretching of the dough, which results in an uneven loaf.)  Pinch ends of ropes together and tuck the sealed portion under the braid. 

SECOND RISING: 40 mins

Cover and let rise in a warm place until almost double (about 40 minutes). 

Bake in a 325 degree oven for 30 to 35 minutes or until done.  Cover the braid with foil the last 10 to 15 minutes to prevent overbrowning. 

Cool.  Drizzle with Confectioner's Icing (below).

Confectioner's Icing: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 teaspoon peppermint extract, and enough milk to make the icing of drizzling consistency (about 1 1/2 tbsp).