No more cupcakes….for a while

There is a sourdough version of this recipe but I decided to do a yeast raised version for a couple of reasons. The first is that it is more predictable and easier to work with. Second, the Davinator has adopted a lower carbohydrate diet to improve his health. This doesn’t mean no bread but less bread. And keeping sourdough starter vibrant means you bake a lot or you throw a lot of starter down the drain. I know it’s only flour and water but tipping it into the sink 3 or 4 times a week was too much. We miss the sourdough but needs must.

Comparing ingredients – it is easier to work with. The amount of yeast allows for an egg and vanilla. Other than that, much the same. You know my views on chocolate – buy the best quality cocoa and dark chocolate chips you can get your hands on.

This is not cake or ‘quick bread’ (cake by another name). It’s savoury and it’s highest and best use is with a mild and creamy cheese. Or a slab of butter.

I make this recipe then separate into two loaves at the second rise. It’s not cake but it is rich and a tiny bit sweet – you won’t be making sandwiches of it. Well, you might but that’s a you thing. A one pound loaf produces smaller slices and it’s great as a little snack or with your cheese course.

The whole wheat flour is optional, go all white if that’s what you’ve got.

Let’s cook.

Recipe

Ingredients

• 420 grams strong white flour
• 80 grams whole wheat flour
• 30g (1/3 cup) unsweetened cocoa powder (Dutch-processed preferred)
• 50 gr (¼ cup) granulated sugar
• 1 tablespoon (10g) active dry yeast
• 1 tsp salt
• 240 mls (1 cup) warm water (110°F/45°C, not hotter to avoid killing yeast)
• 60 grams (¼ cup) unsalted butter, melted (or vegetable oil but neutral taste, not olive or coconut)
• 1 large egg
• 1 tsp vanilla extract
• 120 grams (3/4 cup) dried cranberries (soak in warm water for 10 minutes, then drain) Do not omit the soak step – the dried cranberries will steal water from the dough if you put them in dry.
• 130 grams (3/4 cup) top quality dark chocolate chips.
• 1 egg yolk + 1 tablespoon of water for glazing

Instructions

1. Activate the Yeast (5–10 minutes): In a small bowl, combine warm water and a pinch of sugar. Sprinkle yeast over the water, stir gently, and let sit for 5–10 minutes until foamy. If it doesn’t foam, use fresh yeast.
2. Mix the Dry Ingredients: In a large mixing bowl or stand mixer bowl, whisk flour, cocoa powder, sugar, and salt until well combined.
3. Form the Dough: Add the foamy yeast mixture, melted butter (or oil), egg, and vanilla extract to the dry ingredients. Stir with a wooden spoon or mix on low speed with the dough hook until a shaggy dough forms.
4. Knead: this is a high hydration dough so strongly recommend that you need in the stand mixer for 8 to 10 minutes. You can knead by hand on a lightly floured surface, likewise 8 to 10 minutes. The challenge of hand kneading is not to let the dough pick up too much flour, it will make the dough tough, reduce the hydration percentage and inhibit the rise. The dough should be soft and slightly tacky but not sticky. Add flour 1 tbsp at a time if too sticky, but keep it minimal for a tender crumb.
5. Incorporate Mix-Ins: Flatten the dough on a lightly floured surface and sprinkle dried cranberries and chocolate chips over it. Fold and knead gently for 1–2 minutes until evenly distributed. (Some chips may not fully incorporate; that’s fine.)
6. First Rise:Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place (75–85°F/24–29°C) until doubled. I’ve had varied results on time; rises like mad on a warm day, slow as molasses if cooler.
7. Shape the Loaf: Punch down the risen dough gently. On a lightly floured surface, shape it into a rectangle the width of your loaf pan. Roll tightly into a log, tucking ends under. Place seam-side down in a greased 9×5-inch loaf pan. I usually do this as 2 loaves in smaller pans.
8. Second Rise: Cover loosely with plastic wrap or a towel and let rise in a warm place until the dough crests about 1 inch above the pan’s edge. It will not ‘double’ again.
9. Preheat and Prep (15 minutes before baking):Preheat oven to 350°F (175°C). If using egg wash, whisk egg yolk and water, then brush gently over the dough. For dairy-free, brush with maple syrup-water mix for a subtle sheen.
10. Bake (35–40 minutes): Bake for 35–40 minutes, until the bread sounds hollow when tapped or reaches 190–200°F (88–93°C) internally. Tent with foil after 25 minutes if browning too fast.
11. Expect melty chocolate pockets and juicy cranberry bursts—both add to the charm!
12. Cool and Serve: Remove from the pan and cool on a wire rack for at least 1 hour before slicing to set the crumb. (Cutting early will make it gummy.) Enjoy plain, with butter, peanut butter, cream cheese, or with a dusting of powdered sugar.

Unusual but no pictures of the finished product. I can’t keep it around long enough to photograph.

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