Triple Chocolate Loaf

This is bread is the happy marriage of gooey, melted chocolate and hot, fresh bread.  I have a hard time imagining a situation in which this bread could do you wrong...

Triple Chocolate Bread

(modified from Jennie Shapter's Bread Machine cookbook)

 

2 Tbsp. butter

1 2/3 c. cool water

1 egg, beaten

3 c. white bread flour

1 c. whole wheat flour

1 Tbsp. sugar

1 tsp. salt

1 1/2 tsp. yeast

2 oz. each: milk chocolate, dark chocolate with orange, and fruit & nut chocolate (feel free to substitute your own preferred flavors!)

Melt the butter in a microwave-safe dish.  Mix with the cool water and place in the bottom of the mixer bowl.  Beat the egg and add to the wet ingredients.  Premix the dry ingredients (except for the chocolate) in a separate bowl.  Add to the top of the mixer bowl.  Mix the dough.  Turn out onto a floured surface and knead until smooth.  Allow to rise for 30 minutes.  Punch the dough down and roll into a rectangle.  Coarsely chop the chocolate and sprinkle over the dough.  Then, roll up the loaf, sealing all of the sides.  Place in a greased bread pan and let rise for 30 minutes.  Bake at 400 °F for 10 minutes, then 375 °F for 25 minutes.  Finally, turn the oven off, and let the bread sit inside for an additional 10 minutes.  Brush the top of the loaf with butter and allow to cool before slicing.