Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the warm milk, warm water, and sugar. Sprinkle the dry active yeast over the top and let it sit for about 5 to 10 minutes until it becomes frothy.
- Once the yeast is activated, add the melted butter to the mixture. Stir gently to combine.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough begins to form. If adding white chocolate chips, fold them in now.
- Transfer the dough to a floured surface and knead for about 8 to 10 minutes, or until the dough is smooth and elastic.
- Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once risen, punch the dough down to release air bubbles. Shape it into a loaf by flattening and rolling tightly.
- Place the shaped loaf into a greased loaf pan. Cover it with a kitchen towel and let it rise for another 30-45 minutes.
- Preheat your oven to 350 degrees F while the dough rises.
- Once risen, bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Slice and freeze for up to 3 months for longer storage.
- Toast slices directly from the freezer for a quick treat.