Rich Chocolate Yeast Bread Recipe

Rich Chocolate Yeast Bread picture


Preparation Time5 MinDifficulty LevelMedium
VegetarianMain Ingredient


For bread
 Water1⁄2 Cup (8 tbs)
 Active dry yeast2 Tablespoon (2 Packages)
 Bread flour7 Cup (112 tbs)
 Salt2 Teaspoon
 Margarine/Butter1⁄2 Cup (8 tbs), melted
 Dairy sour cream1⁄2 Cup (8 tbs)
 Sugar1⁄3 Cup (5.33 tbs)
 Cinnamon1 Teaspoon
 Margarine/Butter2 Tablespoon, softened
 Chopped pecans1⁄4 Cup (4 tbs)
For glaze
 Powdered sugar1 Cup (16 tbs)
 Cocoa3 Tablespoon
 Vanilla1 Teaspoon
 Milk2 Tablespoon

Nutrition Facts

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


In small saucepan, heat milk and water until warm (105 to 115°F.).
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.