Description
A soft, moist chocolate bread recipe inspired by Kyoto mornings — rich cocoa, tender crumb, and a touch of butter for shine.
Ingredients
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup granulated sugar
2 ¼ tsp instant yeast
¾ cup warm milk
4 tbsp unsalted butter, softened
2 large eggs
½ tsp salt
1 tsp vanilla extract
½ cup dark chocolate chips (optional)
Instructions
1. Mix yeast with warm milk and sugar; rest until foamy.
2. Combine flour, cocoa, and salt in a large bowl.
3. Add yeast mix, eggs, vanilla, and butter; mix until shaggy.
4. Knead for 10 minutes until smooth.
5. Let rise 1 hour; punch down and shape into a loaf.
6. Rise again for 30–40 minutes.
7. Bake at 350°F (175°C) for 35–40 minutes.
8. Brush with butter while hot; cool before slicing.
Notes
Use Dutch-process cocoa for deeper flavor.
Brush with butter after baking for a glossy, soft crust.
Store wrapped at room temperature for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Bread, Dessert
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg