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Rich Chocolate Yeast Bread Recipe
|Water||1⁄2 Cup (8 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Bread flour||7 Cup (112 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), melted|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||2 Tablespoon, softened|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5142 Calories from Fat 1663
% Daily Value*
Total Fat 189 g291.3%
Saturated Fat 45.4 g227.2%
Trans Fat 0 g
Cholesterol 697.2 mg
Sodium 4268 mg177.8%
Total Carbohydrates 753 g251.1%
Dietary Fiber 43.4 g173.7%
Sugars 199 g
Protein 129 g259%
Vitamin A 128.4% Vitamin C 2.9%
Calcium 49.9% Iron 120.3%
*Based on a 2000 Calorie diet
Dissolve yeast in liquid.
Lightly spoon flour into measuring cup; level off In large bowl, combine 2 cups flour, sugar, cocoa and salt; blend well.
Add warm liquid, eggs, melted margarine, sour cream and vanilla to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 3 cups flour to form a stiff dough.
On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 10 minutes.
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 to 1 1/2 hours.
Punch down dough several times to remove air bubbles.
Divide dough into two equal parts; shape into balls.
Allow to rest on counter, covered with inverted bowl, for 15 minutes.
Grease cookie sheets.
In small bowl, combine sugar and cinnamon.
On lightly floured surface, roll each half into a 12x9-inch rectangle.
Spread each rectangle with 1 tablespoon margarine; sprinkle each with half of the cinnamon-sugar mixture and 2 tablespoons of the pecans.
Starting at longer side, roll up, jelly-roll fashion.
Pinch edges and ends to seal.
Place each roll, seam-side-down on prepared cookie sheet, joining ends to form circle; pinch to seal.
With scissors or sharp knife, make cuts at 1 1/2-inch intervals to within 1/2 inch of inside of ring.
Turn each slice on its side, cut-side-up.
Cover; let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours.
Heat oven to 350°F.
Bake 25 to 30 minutes or until golden brown.
Remove rings from cookie sheets; transfer to cooling racks.
In small bowl, combine all glaze ingredients; mix until smooth.
Spoon glaze over bread.