This recipe sounds delicious. I tried it once, and the flavor was great, but for some reason, it didn’t raise properly. I’ve been meaning to make it again, and would love to hear someone else’s attempts.

Chocolate Bread
T. Susan Chang for NPR
Makes 2 loaves

Dough
1 1/2 c. warm water
2/3 c. plus 1 t. granulated sugar, divided
2 t. dry yeast
4 1/2 c. bread flour
2/3 c. firmly packed light brown sugar
2/3 c. cocoa powder, sifted
1 t. instant espresso powder, optional
2 t. salt
1 large egg, at room temperature (this is important; stick the egg in warm water if you need to expedite the process)
12 T. unsalted butter, softened
8 ounces good-quality dark chocolate, chopped into 1/2-inch chunks

Egg Glaze
1 large egg
1 teaspoon water

In a small bowl, combine 1/2 cup of the warm water with 1 teaspoon of the sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, until foamy.

In the bowl of a heavy-duty electric mixer, place the flour, the remaining 2/3 cup of granulated sugar, the light brown sugar, the cocoa, the espresso powder (if using) and the salt. Using the paddle attachment, mix at low speed for 1 minute, until combined. If mixing by hand, use a whisk and combine thoroughly.

Add the remaining 1 cup warm water (or warm coffee, if not using the espresso powder) and the egg to the yeast mixture. Add this to the flour mixture while continuing to mix at low speed. Increase the speed to medium and continue to beat the mixture for 2 minutes, or until the dough is smooth and elastic. At low speed, beat in the softened butter 1 tablespoon at a time, until it is incorporated into the dough. Remove the paddle attachment and replace it with the dough hook. Knead the dough at low speed for 2 minutes. Increase the speed to medium and knead the dough for 2 minutes longer. Add the chocolate chunks and knead just until incorporated. Transfer the dough to a buttered bowl (the dough will be quite moist). Cover the dough closely with plastic wrap or a damp tea towel and allow to rise in a warm, draft-free place for 2 hours (or until almost doubled in bulk).

After the chocolate dough has risen, punch the dough down and cover again with plastic wrap. Place the dough in the refrigerator for at least 8 hours or up to 2 days.

Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. On a lightly floured work surface, divide the chocolate dough in half. Divide each dough half into 6 equal pieces so that you have 12 equal pieces in all. With lightly floured hands, shape each piece into a smooth, round ball. Place 6 dough balls — two by two, at a diagonal (see photo above) — in each prepared pan, pressing them lightly together if necessary. Cover the pans with a tea towel and allow the dough to rise at room temperature for 1 hour.

Position a rack in the center of the oven and preheat to 400 degrees. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the egg glaze over the tops of the loaves.

Bake the loaves for 10 minutes. Lower the oven temperature to 375 degrees and bake the bread for an additional 30 minutes. Cool the bread in the pans set on a wire rack for 15 minutes. Unmold the bread and cool the loaves on the rack completely.

I love this loaf. I keep coming back to it, time and again, year after year. Sometimes, when I need variety, I switch to something else for a season, but then I’m back. It’s just, simply, terrific. Thanks to ATK for this one. From America’s Test Kitchen Favorite Recipes, 2007.

Multigrain Bread

1 ¼ c. 7 grain hot cereal mix
2 ½ c. boiling water
3 c. all-purpose flour
1 ½ c. whole wheat flour
4 T. honey
4 T. butter, melted
2 ½ t. instant yeast
1 T. salt
¾ c. unsalted pumpkin or sunflower seed
½ c. old-fashioned oats

Place the cereal mix in the bowl of a standing mixer (Kitchen Aid or equivalent) and pour the boiling water over it. Let it stand, stirring occasionally, until the mixture cools to 100 degrees and resembles thick porridge, about one hour. Whisk the flours together in a medium bowl.

Once the grain mixture has cooled, add the honey, melted butter, and yeast and stir to combine. Attach the bowl to a standing mixer fitted with a dough hook. Wither the mixer running on low speed, add the flours, ½ c. at a time, and knead until the dough forms a ball, 1 ½ -2 minutes. Cover the bowl with plastic wrap and let the dough rest 20 minutes. Add the salt and knead on med-low speed until it clears the sides of bowl (3-4 min.). If it doesn’t clear, add 2-3 T flour and continue mixing. Continue to knead the dough for 5 more minutes. Add the seeds and knead for 15 seconds. Transfer to a floured work surface and knead it by hand until the seeds are dispersed evenly and the dough forms a smooth, taut ball. Place the dough into a greased container with a 4-qt. capacity. Cover the container with plastic wrap and let the dough rise until doubled in size, 45-60 minutes.

Adjust an oven rack to the middle position and heat oven to 375 degrees. Spray two 9 x 5 loaf pans with nonstick spray. Transfer the dough to a lightly floured work surface and pat it into a 12 x 9 rectangle. Cut the dough in half crosswise with a knife or bench scraper.

Working with one piece of dough, with the short side facing you, roll the dough piece into a log, keeping the roll taut by tucking it under itself as you go. To seal the loaf, pinch the seam gently with your thumb and forefinger. Spray the loaf lightly with water or vegetable oil spray and then roll it in an even coating of oats. Place the loaf seam-side down in one of the prepared loaf pans, pressing the dough gently into the corners. Cover the loaf lightly with plastic wrap and repeat this process with the remaining piece of dough and oats.

Let the loaves rise until almost doubled in size, 30-40 minutes. (The dough should barely spring back when poked with your knuckle.) Bake the loaves until the internal temperature registers 200 on an instant read thermometer, about 35-40 minutes. Remove the loaves from the pans and cool them on a wire rack before slicing, about 3 hours.