Imagine sinking your teeth into a warm, crusty loaf of bread, only to discover a delightful surprise within—rich, gooey chocolate chips melting into every bite. This is not just any bread; it’s Chocolate No Knead Bread, a simple yet indulgent creation that will elevate your baking game to new heights! Perfect for breakfast, dessert, or a special treat, this recipe requires minimal effort and maximum flavor. With just a few ingredients and a little patience, you can impress your family and friends with a bakery-quality loaf that’s as easy to make as it is delicious. Ready to dive into this chocolatey adventure? Let’s get started!
Prep Time: 12 hrs
Cook Time: 45 mins
Total Time: 12 hrs 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon active dry yeast
- 1 1/2 cups water
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast. Whisk the dry ingredients together until thoroughly mixed.
- Add the water to the dry ingredients and stir using a wooden spoon or spatula until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Fold the chocolate chips into the dough, ensuring they are evenly distributed throughout the mixture.
- Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12-14 hours. During this time, the dough will slowly ferment and develop complex flavors.
- After the long fermentation, the dough will look bubbly and have increased in volume. Generously dust a clean work surface with flour.
- Carefully transfer the sticky dough onto the floured surface and gently shape it into a round loaf using floured hands. Be careful not to deflate the dough too much.
- Place a large Dutch oven with its lid into the oven and preheat to 450°F (230°C) for about 30 minutes. This will ensure the pot is extremely hot.
- Carefully remove the hot Dutch oven and quickly transfer the shaped dough into it. Cover with the lid and return to the oven.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is golden brown and crispy.
- Remove the bread from the oven and carefully transfer to a wire rack. Let the bread cool completely for at least 1 hour before slicing.
- Slice and serve the chocolate-studded bread, enjoying the crisp crust and soft, chewy interior with melted chocolate chips throughout.
Tips
- Plan Ahead: This recipe requires a long fermentation time of 12-14 hours, so be sure to start it the day before you want to enjoy your fresh bread.
- Use a Kitchen Scale: For the best results, consider weighing your flour instead of using cups. This ensures accuracy and consistency in your dough.
- Don’t Rush the Resting: Allowing the dough to rest at room temperature is crucial for developing flavor and texture. Resist the urge to rush this step!
- Flour Your Hands: The dough will be sticky, so keep your hands floured while shaping it to prevent it from sticking.
- Preheat the Dutch Oven: Getting your Dutch oven hot before adding the dough creates a steamy environment that helps achieve a crispy crust.
- Cool Before Slicing: Patience is key! Let the bread cool completely on a wire rack for at least an hour before slicing to maintain its structure.
- Experiment with Add-ins: Feel free to add nuts or dried fruits along with the chocolate chips for an extra layer of flavor and texture.Enjoy your baking experience and savor every delicious slice of this Chocolate No Knead Bread!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 5mg
