#dessert bread

Chocolate sourdough with jalapeño raspberry jam for valentines >^<

Check out my new Amish Double Chocolate Chip Bread recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

Starter

60 Grams Warm Water (1/4 Cup)

7 Grams Dry Active Yeast (2 Teaspoons)

150 Grams All-Purpose Flour (1 Cup)

200 Grams White Granulated Sugar (1 Cup)

240 Grams Milk (1 Cup)

Bread

150 Grams All-Purpose Flour (1 Cup)

100 Grams White Granulated Sugar (1/2 Cup)

50 Grams Cocoa Powder (1/2 Cup)

2.5 Grams Baking Powder (1/2 Teaspoon)

2.5 Grams Baking Soda (1/2 Teaspoon)

3 Grams Salt (1/2 Teaspoon)

96 Grams Melted Butter or Vegetable Oil (1/2 Cup)

122 Grams Milk (1/2 Cup)

2 Grams Vanilla Extract (1/2 Teaspoon)

265 Grams Amish Friendship Starter (1 Cup)

2 Large Eggs

42 Grams Chocolate Chips (1/4 Cup)

*Note that this only uses 1 cup of starter to make 1 loaf of bread.

Additional Equipment

Ziploc Bag

Permanent Marker

Measuring Cups, Bowls, and Spoons

Two 9 X 5 Inch Bread Pans

Parchment Paper

Wire Cooling Rack

Oven Mitts

Instructions

To Make the Starter

On a Ziploc Bag write the following instructions: Day 1: Do Nothing Day 2: Mash the Bag Day 3: Mash the Bag Day 4: Mash the Bag Day 5: Mash the Bag Day 6: Add 150 Grams Flour (1 Cup), 200 Grams Sugar (1 Cup), 240 Grams Milk (1 Cup) Day 7: Mash the Bag Day 8: Mash the Bag Day 9: Mash the Bag Day 10: Pour entire bag into nonmetal bowl. Add 150 Grams Flour (1 Cup), 200 Grams Sugar (1 Cup), and 240 Grams Milk (1 Cup). Measure 260 Grams Starter (1 Cup) into 4 Ziploc bags. Give 3 bags away and keep 1 starter for yourself. With the remaining starter in the bowl, use it to make bread

In the Ziploc bag, combine the ingredients for the starter: water, yeast, flour, sugar, and milk. Mash the ingredients together until well incorporated.

Follow the rest of the instructions as written on the bag.

To Make the Bread

Preheat oven to 325° Fahrenheit (162° Celsius).

In a large mixing bowl, whisk together your dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.

In a small mixing bowl, whisk your wet ingredients: vegetable oil, milk, vanilla extract, eggs, and starter.

Pour the wet ingredients into the dry ingredients and stir until just moistened. Fold in chocolate chips.

Pour batter into a lightly greased 9-inch by 5-inch bread pan.

Sprinkle a few extra chocolate chips on top.

Bake bread for 1 hour. Insert a toothpick into the center, and if it comes out clean, you’re done!

Use a butter knife to loosen the loaves from the sides of the pans, but don’t turn them out just yet! Let them cool for an hour in the pan before you turn them out onto a wire rack to finish cooling.

NOTES

This recipe also makes for great muffins! Follow the instructions for making bread, but instead of baking at 350 degrees Fahrenheit (176 degrees Celsius) for an hour, bake them for 25 to 30 minutes in a muffin tin instead. 

Mini Pumpkin Bread (Get the Recipe)

This mini pumpkin bread recipe makes a single small loaf of soft and moist pumpkin bread with a ridiculously good cinnamon sugar crust.