Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Just In Time For Valentines Day, A Rich Chocolate Bread! February 14, 2012

Filed under: Bread & Muffins — lowfatdiva @ 2:56 pm
Tags: , ,

Yes, there is still time to make this awesome bread and enjoy it today.  I made it this morning and it is wonderful.  Not too sweet but a nice hint of dark chocolate (probably because I used the darkest cocoa I could find)!  This recipe calls for about 4 ounces of bittersweet chocolate too but I cut it down to lower the fat content but it is still wonderful so no worries.  Enjoy and let me know if it was as great for you as me!  Comments/questions ramona@lowfatdviablog.com


Chocolate Bread

1 cup warm no fat 1/2 and 1/2

1/2 cup white sugar

1 package dry yeast

2 tablespoons Blue Bonnet Lite melted

2 tsp. vanilla extract

1 tsp. salt

3/4 cup Egg Beaters

5 1/4 cups flour

Pam Spray

Combine the first three ingredients in a large bowl and let stand for 5-8 minutes or until bubbles form on the surface. Add butter, vanilla, salt and eggs.  Stir to incorporate.  Add the  5 cups of flour to the egg mixture and stir until combined, I use my mixer with a dough hook.  Turn the dough onto a lightly floured surface and knead 4 minutes.  Add enough of the remaining 1/4  cup of flour to prevent the dough from sticking.  Place dough in a large bowl that has been coated with cooking spray.  turn to coat the top. Cover and let rise in a warm place for about 1 1/2 hours or until double in size.


1/3 cup white sugar

1?4 cup unsweetened cocoa

1 large egg white

2 tsp. no fat half and half

2 Tlb. Blue Bonnet lite melted

4 ounces bittersweet chocolate chopped

Combine 1/3 cup sugar and coco a small bowl  Stir well.  Combine the egg white and 2 tsp. of the half and half in a small bowl.

When dough has risen divide it into two equal pieces.  Work with one portion at a time, roll the dough into a 12 X 9 inch rectangle.  Brush with part of the melted Blue Bonnet.  Sprinkle half of the cocoa mixture evening over the dough leaving 1/4 in along the edges.  Sprinkle dough evenly  with half of the chopped chocolate.  Brush the edges of dough with egg mixture.  Roll dough up jelly roll fashion, tuck in edges and pinch end to seal.  Place seam side down in sprayed bread pan.  Repeat with other half of dough.  Cover and let rise until double in size. Brush tops of each load with the extra egg/milk mixture and sprinkle with some turbinado sugar.   Bake in oven 325 degrees.  for 40 minutes or until browned.  Try and let rest for about 15 minutes before you cut into the bread.  Ahhhhhh….. so worth the wait!


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