Cocoa Bread

Cocoa powder folded into a yeasted bread dough creates a loaf that’s deeply chocolate in color with a subtle, earthy cocoa flavor that’s more savory than sweet. This isn’t a dessert bread. It’s a lightly sweet, soft loaf that works surprisingly well with both sweet and savory toppings.

The method is a sponge-style approach. Yeast and sugar dissolve in lukewarm milk, then the first three cups of flour get beaten in and left to rise until light and bubbly. That sponge builds flavor and gives the yeast a strong start before the cocoa, creamed shortening, eggs, salt, and remaining flour join in.

Two full rises plus a final proof in the pans give this bread a fine, even crumb. Don’t rush the rises. That patience is what separates a tender, well-developed loaf from a dense, bready brick.

Pro Tips

• Scald the milk and cool it to lukewarm before adding the yeast. Hot milk kills yeast; cold milk won’t activate it.
• Cream the shortening and sugar together thoroughly before adding to the sponge. This distributes the fat evenly for a softer crumb.
• Knead lightly. Cocoa makes the dough slightly drier, so it needs less kneading than a standard white bread.
• Fill the bread pans only halfway. The dough doubles during the final rise and will overflow if overfilled.

Variations

• Add chocolate chips to the dough for pockets of melted chocolate throughout.
• Use this bread for French toast or bread pudding where the cocoa flavor really shines.
• Swirl in a cinnamon-sugar filling before shaping the loaves for a cocoa-cinnamon swirl bread.