Okay, so I’m behind the game with this post, but in all fairness I have small kids . . . enough said. So the base to this recipe is the bread I shared with you a few months ago. Its amazing. I made it this morning for Brooks’ teacher.

So this picture was taken a month ago. I wasn’t able to slice into the one I made this morning because it was not for me, but I thought it would be helpful (tempting) to show you a picture of what it looks like to cut into a warm loaf.

Add mounds of chocolate to the resting dough.

Roll it all up. The color in these photos are totally off because I was taking pictures at 7am, which means no natural light.

After rolling up jelly roll style add MORE! chocolate . . .

and fold in half. Allow to rest the reminder of the 30 minutes, place in the oven and done. Mmmm delicious.

Chocolate Bread

3 cups of flour

1/2 tsp of yeast

1 1/2 tsp of salt

1 1/2 to 1 3/4 cups water

half a bag of really good semi sweet chocolate chips (sorry, I don’t measure) in other words, spend the money and get the good stuff

Whisk flour, yeast, and salt until combined. Add water slowly until you get the beginning of a sticky dough. Cover with plastic wrap and set aside for at least 12 hours.

Heat oven to 450. Place a pot with a lid that can stand the heat – i.e. dutch oven – in the preheated oven. Dump the dough on a well floured surface and sprinkle the chocolate on top of the dough. Roll up the dough and add more chocolate on top of the rolled up dough. Fold in half. Cover with plastic wrap or a kitchen towel. Allow to rest for 30 minutes while pot is heating up.

After 30 minutes, remove pot from oven and place the ball of dough in the hot dutch oven (I add a piece of parchment paper). Put on the lid and bake for 25 to 30 minutes (I prefer 25, but the original recipe says 30 – play around with it till you find the perfect time). After 25 minutes, remove the lid and bake for an additional 10 minutes. Take the pot from oven and immediately remove the loaf and place on a cooling rack.

Enjoy!