Chocolate Bread Recipe

This challah-based Chocolate Bread Recipe is perfect for a decadent breakfast or snack.

From "Orwashers Artisan Bread"
July 2014

  • This Chocolate Bread Recipe is often made for Valentine's Day at Orwashers, but would be perfect for any sweet occasion.
    Photo by Josh Shaub
  • “Orwashers Artisan Bread” by Keith Cohen is the perfect baking companion for food enthusiasts looking to recapture the art of handmade breads.
    Cover courtesy Race Point Publishing

Yield: Makes 4 loaves

Baking is a combination of art and science. Master baker and owner, Keith Cohen shares his expertise in Orwashers Artisan Bread (Race Point Publishing, 2014). Full of step-by-step instruction and detailed behind-the-scenes looks at how artisan bakers work, Cohen provides recipes to hone your own baking skills to craft the perfect loaf time after time. The excerpt that follows for a Chocolate Bread Recipe is a nice surprise for any sweet occasion.

You can purchase this book from the GRIT store: Orwashers Artisan Bread.

This recipe is a challah-based bread that is studded with chocolate chips. We bake it around Valentine’s Day at the bakery, but it is perfect for any sweet occasion! Chocolate bread makes for a decadent breakfast or a sweet snack.

Chocolate Bread Recipe


• 2.46 lbs/1.12 kg bread flour
• 1.25 lbs/567 g water
• .1 lb/45.36 g egg yolks
• .2 lb/90.72 g solid vegetable shortening
• .4 lb/181.4 g sugar
• .01 lb/4.54 g cinnamon
• .05 lb/22.68 g salt
• .03 lb/13.61 g instant yeast
• .5 lb/226.8 g chocolate chunks (I like to use semi-sweet chocolate, but any will do; it’s really a matter of preference. However, I feel dark chocolate with a high cocoa content is too bitter for this bread.)


1. Set up stand mixer with a dough hook.

2. Place flour, water, egg yolks, vegetable shortening, sugar, cinnamon, and salt in mixing bowl.

3. Mix on medium-low for 5 minutes.

4. Mix on medium-high for 2 minutes.

5. Add yeast.

6. Mix on medium for an additional 6 minutes.

7. Add chocolate chunks.

8. Mix on low until chocolate is combined in dough.

9. Dough temperature should be between 76 degrees Fahrenheit and 78 degrees F/24 degrees Celsius and 26 degrees C.

10. Dough should appear shiny and pull away from the mixing bowl.

11. Do the dough test (see below).

12. Take dough out of mixing bowl and transfer to lightly oiled airtight container.

13. Let dough rest on countertop for approximately 3 hours. Dough should double in size.

14. Let dough roll out of container onto a lightly floured work surface (marble or butcher block is ideal).

15. Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.

16. Shape each into a boule (see below).

17. Let dough rest 4 hours after shaping.

18. Score an “X” into the top of the dough. (We like to score a heart into the top of this bread for Valentine’s Day. Try making a small heart shape on top of the bread instead of an “X.”)

19. Preheat oven to 390 degrees F/200 degrees C.

20. Bake for 33 minutes until lightly golden brown.

Find more handmade artisan bread recipes in Orwashers Brings Back the Neighborhood Bakery.

The Window Pane Dough Test:

Perform this test to see if the dough has been mixed or kneaded enough.

1. Cut off a small amount of dough, roughly the size of an egg.
2. Hold it between your thumb and first two fingers with both hands.
3. Spread your fingers and thumbs apart, stretching the dough.
4. You should be able to see translucency in the middle part of the dough, similar to a windowpane.
5. If the dough is not translucent, mix for an additional two minutes and try again.


The term boule is French for “ball.” As you may have guessed, a boule is the traditional shape for French bread—aside from the long, narrow baguette, of course. When shaping a boule, the goal is to give the dough enough surface tension so that the shape will keep through the baking process rather than flatten out.

1. Take an individual piece of dough and place it on a lightly floured work surface.
2. Starting at the top, pinch and pull a piece of the dough from the outside into the middle. Continue this method all the way around the outside of the dough, about five or six times. It helps to think of this process as gathering all the points of a star into the middle. Remember: the goal is to create a surface area with enough tension that it will keep its shape during baking.
3. With the gathering point on the bottom, roll the dough between both hands to make it a solid spherical shape.

This excerpt has been reprinted with permission from Orwashers Artisan Bread: 100 Years of Techniques and Recipes by Keith Cohen and published by Race Point Publishing, 2014. Purchase this book from our store: Orwashers Artisan Bread.

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