Amazing Homemade Chocolate French Bread

Chocolate yeast-raised bread is always a well-received delight, but it is extra special in these double chocolate baguettes! The dough is studded with chocolate chips. This dough also works well for chocolate pretzels, chocolate dessert pizza, and chocolate breakfast rolls, like cinnamon rolls! Give it a try. You’ll be pleased with the results.

Double Chocolate Baguettes

Dough

1 ½ cups water (no hotter than 110 degrees)

1 Tbsp. Red Star active dry yeast

½ cup brown sugar

5 ½ – 6 cups (1 lb. 12 oz) Panhandle Milling Bread Flour

1 cup cocoa

2 tsp. salt ½ cup vegetable oil

2 large eggs

1 T double-strength vanilla

12 oz semi-sweet chocolate chips

Egg wash

1 egg white

2 Tbsp. water

Directions:

• Wash and sanitize all work surfaces and tools. In a 2-gallon mixer, combine all the ingredients except chocolate chips and knead for 5-7 minutes on medium speed. Roll into a ball, place it in a 2-gallon covered bowl, and allow it to rise for about 2 hours until it is doubled. Punch down dough.
• Divide the dough into thirds. Roll out into a 14-inch by 10-inch rectangle and spread 1/3 of the chocolate chips onto the dough, leaving an inch around the outside edge. It helps to lightly roll a rolling pin over the chocolate chips to ease them into the dough. Be careful not to push them through; nestle them in the dough.
• Tightly roll the dough into a long log, encasing the chocolate chips. Please don’t make them longer than your sheet pans.
• Place loaves seam side down on a lightly oiled sheet pan, french bread pan, or pan lined with parchment paper. You can cover each loaf lightly with plastic wrap or place it in an unheated oven, lightly spraying it with a mist of water. Raise 1 1/2-2 hours until it is very fluffy. Remove the wrapping or take it out of the cool oven. Preheat oven to 425°F.
• Take one egg white and 2 Tbsp. water and whisk together in a bowl. Lightly coat the top of the bread with the egg mixture using a pastry brush.
• Slash lightly with a sharp knife three times across the top of the bread. Bake for 25-30 minutes or until over 180°F with a meat thermometer.