A Twist on David Lebovitz's Chocolate Bread
After going on a baking ingredients shopping spree, I found myself with several different kinds of cocoa powder, cake flour, bread flour, yeast, and some leftover chocolate chips. What recipe could possibly incorporate more than two of these at the same time?
Ding! David Lebovitz Chocolate Bread. I'm a huge fan of Lebovitz's fantastic recipes and entertaining writing, and have always been intrigued by his chocolate bread. What in the world would it taste like? Chocolate mixed into the bread itself? But how bready would it be? Yeasty at all? What about the sweetness level?
Lebovitz explains what to expect a bit, but of course, you never know until you try it.
Feeling extra saucy this week, I decided to mess with the recipe. Of course I didn't fuss with the bread itself since gluten structure is so vital to yeast bread and richer ingredients inhibit its development, but I did add coconut oil, one of my more exciting purchases, and figured, why not replace the milk with soy milk to make it dairy-free?
While dark chocolate and nuts are, of course, classic and delightful, I love milk chocolate too, particularly the contrast when you get a bite with both dark and milk chips. So, in they went! The final flourish: nibs instead of nuts.
How'd it turn out? Pretty durn tasty. It's denser than Lebovitz's original version looks, but not heavy. The crumb is quite, well, crumbly, which was a bit of a disappointment. The texture's more like a quickbread than a yeast bread but it does have that yeasty tang that reminds you, yes, this is bread. The milk chocolate was a nice surprise, hiding in all that dark chocolate; and the nibs added texture.
All in all, a success, especially when nibbled on for breakfast.