When we saw our friend Diana Fayt post this recipe online recently, we knew we wanted to A.) gobble up the entire batch of her chocolate bread and B.) share the recipe with you. Sharing is caring. Right?
We hope you enjoy this recipe, and beautiful photos from Diana Fayt!
Bread & Chocolate
Need I say more? The Christmas Holiday is upon us and I know I like to have something warm and delicious on Christmas morning. Warm crusty bread studded with chunks (and I mean chunks) of dark chocolate seems so adult yet will satisfy little ones, spent from tearing the wrapping off of the presents Santa so carefully wrapped the night before.
It’s really simple. Trust me.
3 cups of flour
1 teaspoon salt
1/4 teaspoon active dry yeast
1 1/2 cups water
1 cup semisweet chocolate chunks
Medium size bowl
A cotton tea towel or flour sack towel
A heavy covered dutch oven or covered cast iron pan
The day before you make these, all you need to do is this:
*Recipe adapted from No Knead Bread by Jim Lahey, Sullivan Street Bakery.
Get a medium size bowl and measure 3 cups of all-purpose flour, 1 teaspoon of salt, 1/4 teaspoon of active yeast and 1 1/2 cups of water, into it. Mix it around until everything is combined, with about 5 swishes of your hand or wooden spoon. No need to over mix. The dough should look shaggy. Cover your bowl with plastic wrap and shove it in a quiet corner of your kitchen and forget about it for up to 24 hours.
When you wake up the next morning, put the dutch oven (with the lid on) in the oven and turn it on to 500 degrees. Let the oven and dutch oven heat up for at least 30 minutes. While the oven is heating, plunk the dough out onto a floured surface. Just plunk it. DON’T knead or play with it. Cut the dough into 5 pieces. The pieces do not need to be uniform, just eyeball it. Sprinkle the chocolate chunks on top of your cut dough pieces then gently fold the two longer sides of the dough over to meet in the middle so that the chocolate is all snuggled up inside.
The next part takes a little skill, but not much. Open up your oven and pull the rack out with the dutch oven on it (don’t remove the hot dutch oven from the oven). Lift the lid off of the dutch oven and drop your rolls into the bottom of the dutch oven, folded side up. Depending on the size of your dutch oven, you may need to bake these in two batches. The rolls should have room around them in the bottom of the pan. Put the lid back on top of the dutch oven, slide the rack back in and close the oven door. This should all be done as quickly as possible. Be careful, the oven and your pan will be very hot!
Set your timer for 30 minutes. When the 30 minutes are up, remove the lid from your
dutch oven and bake the rolls for another 15 minutes until the crust is nicely browned.
Remove from the oven, let cool as long as you can possibly wait and enjoy with your
favorite warm beverage.