4 Best Easy Delicious Bread 2021

Sweet pull apart chocolate bread

Ingredients

• 1½ cups wheat flour
• 1 cup spelt flour
• 4 tablespoons vegan butter
• ¾ cups almond milk
• ¼ cup warm water
• 7 gram yeast
• ⅓ cup granulated sugar
• 1 tbsp sugar
• ¼ teaspoons salt
• ⅓ cup cocoa
• ¼ cup of choco nibs
• 1 cup of pecan nuts cut into small pieces

 

Instructions

1. Add yeast and tbsp of sugar to warm water and let it froth for 5-10 minutes
2. Heat the milk and melt the butter
3. Put the flour, cocoa in a bowl with the salt and sugar and stir
4. Now add milk-butter mixture and the yeast mixture and stir into the flour
5. Stir until you get a cohesive dough and cover with foil. Let it proof for 1-1½ hour or until double in size
6. Knead the dough for 5 minutes and roll into a square. Sprinkle the pecan nuts and choco nibs on the dough
7. Slice the dough into 6 strips and stack the strips of dough on top of each into 2 stacks of 3 slices and cut each stack 10 equal parts.
8. Spray the bread pan with cooking spray. Put the dough in a bread pan per stack so that it overlaps
9. Cover the pans with plastic wrap and let the dough proof for another half hour
10. Preheat the oven at 350 ℉ bake the bread in 35 minutes

 

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French Chocolate Bread Recipe

Ingredients

• 200 grams (7 ounces) ripe (100% hydration) starter (see note)
• 540 grams (1 pound 3 ounces) bread flour (I used the French T80, which is partially whole wheat, plus 1 tablespoon wheat gluten)
• 60 grams (1/2 cup) good-quality unsweetened Dutch-process cocoa powder
• 5 grams (1/6 ounce) fresh yeast, crumbled (substitute 1/2 teaspoon active dry yeast; I use the SAF brand)
• 400 grams (14 ounces) filtered water at room temperature
• 2 teaspoons sea salt
• 140 grams (5 ounces) good-quality dark chocolate of your choice (I used one with a 60% cacao content), chopped to chocolate chip size on average (you'll have smaller and larger pieces, that's fine -- use them all)

Instructions

1. Day One: Prepare the dough.
1. In a large mixing bowl, or in the bowl of your stand mixer, combine the starter, flour, cocoa powder, yeast, and water until the mixture forms a shaggy mass and all the flour is incorporated.
2. Let the mixture sit for 20 to 40 minutes for the autolyse.
3. Add the salt, and knead with the dough hook on low speed for 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Add the chopped chocolate and mix until just incorporated.
2. Day One to Two: Ferment the dough.
4. Cover with a kitchen towel and let the dough rest at room temperature for 1 hour. After an hour, fold the dough over itself (as demonstrated in this video) about a dozen times -- this helps give oxygen to the yeasts in the dough, it develops the flavors and builds a well-structured crumb.
5. Apply a piece of plastic wrap directly on top of the dough, and a shower cap around the rim of the bowl. Push the shower cap down until it touches the plastic wrap -- you want the cover to be somewhat airtight -- and place the bowl in the fridge for 8 to 12 hours.
3. Day Two: Shape the loaves.
6. Remove the bowl from the fridge; the dough should have about doubled in size.
7. Remove the plastic wrap and replace it with the kitchen towel. Let the dough come back to room temperature, about 1 hour.
8. Place a square or rectangular baking stone on the middle rack of your oven and preheat it to 300°C (570°F) or whatever the highest temperature setting is on your oven, for 30 minutes. If you don't have a baking stone, preheat the oven to 240°C (460°C) and line a cookie sheet with parchment paper.
9. Have ready a well floured linen kitchen towel that you will reserve for this use (no need to wash it after baking; the more you flour and use it, the less it will stick).
10. Turn the dough out onto a well floured surface (I dust an old silicone baking mat heavily with flour). Divide it into three pieces of equal size.
11. Shape each piece into a bâtard -- an oval loaf -- as described here.
12. After shaping each loaf, place it on the floured kitchen towel and pull the cloth up on each side to form a ridge that will support its shape. Cover with a kitchen towel and allow to rest for the remainder of the preheating.
4. Day Two: Create steam in the oven.
13. During the last 5 minutes of preheating, insert a rimmed baking sheet in the lowest rack of the oven, underneath the pizza stone. Bring about 360 ml (1 1/2 cups) water to the boil in the kettle.
14. Just before you're ready to insert the loaves in the oven, make sure you wear something with long sleeves and put on an oven mitt. Using a vessel with a pouring spout (such as a measuring jug), pour half of the boiling water into the rimmed baking sheet -- it will sizzle and steam and it will be a bit scary -- and close the oven door right away.
15. This is to create a nice, steamy environment, to foster the formation of a nice crust. Be careful not to burn yourself as you do this -- that is what the long sleeve and oven mitt are for -- and keep kids and pets out of the kitchen for this step.
5. Day Two: Slash and bake the loaves.
16. If you're using a baking stone, place the loaves on a well-floured pizza peel. Slash each of them 3 times with a baker's blade or a sharp knife, working the blade at a 45° angle. Slide them onto the pizza stone, working quickly to prevent the heat and steam from escaping.
17. Pour the remaining water into the rimmed baking sheet, and lower the temperature to 220°C (430°F).
18. If you don't have a baking stone, arrange the loaves on the prepared cookie sheet. Slash them as directed and insert into the middle rack of the oven. Pour the remaining water into the rimmed baking sheet, but don't lower the temperature.
19. Bake for 40 to 45 minutes, rearranging them after 30 minutes so the ones at the front of the oven will be in the back and vice versa, until the loaves sound hollow when tapped at the bottom. If you're worried they might color too much but they sound like they could use a little more baking, turn off the oven and leave the loaves in for another 15 to 20 minutes.
20. Transfer to a rack to cool completely before eating.

 

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 Easy Chocolate Walnut Banana Bread

This Chocolate Walnut Banana Bread is so delicious, moist and tender with a chocolatey and nutty flavor and wonderful aroma. Either as breakfast, dessert or mid-day snack, it will make you feel cozy and heartwarming.

Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 1/4 teaspoon cinnamon powder 
• 3/4 teaspoon nutmeg powder 
• 1 teaspoon baking soda
• pinch of salt
• 1/2 cup chopped walnuts
• 3 ripe bananas
  
• 1/3 cup melted butter (see Notes for non-dairy substitute)
• 1 large egg
• 1/2 cup sugar

 

Directions

1. Preheat the oven to 350F (175C) and butter a loaf pan.
2. Gather dry ingredients. Sift cocoa powder into the all-purpose flour, then add baking soda, cinnamon powder, nutmeg powder and salt to that same bowl. Mix to combine them evenly.
3. Dry ingredients for Chocolate Walnut Banana Bread
4. In a mixing bowl, mash bananas until there’s no big lumps. Add the melted butter and stir well to combine. Then stir in the egg and sugar.
5. Wet ingredients for Chocolate Walnut Banana Bread
6. Add the flour mixture and chopped walnuts to the wet ingredients. With a wooden spoon or spatula, gently mix to combine. Do not over-mix.
7. Mix the batter of chocolate walnut banana bread
8. Pour the batter into the loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the bread cool in the pan for 5-10 minutes. After that, remove the bread from the pan and let it cool completely on a cooling rack.

 

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Chocolate Brownie Bread

This Chocolate Brownie Bread is a delicious cross between a brownie and a quick bread- there will be no crumb left behind.

 

INGREDIENTS

• 1 cup sugar
• 1/2 cup butter- melted
• 1 egg
• 1 1/2 cups buttermilk
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 instant chocolate pudding mix 4 serving size
• 2 tablespoons cocoa powder
• 3/4 cup mini chocolate chips

INSTRUCTIONS

1. Preheat oven to 350° and grease 2 9x5 loaf pans.
2. Combine melted butter and sugar in a large bowl and stir until combined.
3. Add egg and buttermilk and mix well.
4. In a separate bowl, combine flour, baking powder, baking soda, pudding mix, and cocoa powder. Stir until mixed.
5. Slowly add dry ingredients to wet ingredients until fully incorporated.
6. Pour into prepared pans and bake for 25 minutes.
7. Remove from oven and top with mini chocolate chips.
8. Place back in oven and bake for another 20-25 min or until toothpick inserted in the center comes out clean.