Chocolate Milk Bread is a soft, pillowy, and slightly sweet bread infused with rich cocoa flavor, making it perfect for breakfast, dessert, or a special snack. This bread combines the light texture of milk bread with the indulgence of chocolate, resulting in a heavenly treat. It’s versatile enough to be enjoyed on its own, with butter, or even as a base for sandwiches. With simple ingredients like milk, eggs, cocoa powder, and butter, this recipe produces a beautifully soft loaf that will be loved by kids and adults alike.

Whether you’re a beginner baker or a seasoned pro, this recipe is straightforward and easy to follow. The result is a delightful bread that is perfect for any occasion.

Full Recipe:

Ingredients:

Milk – 160 ml (0.7 cup), warm

Egg – 1 large
Yeast – 3 g (1 teaspoon), active dry yeast or instant yeast
Sugar – 38 g (3 tablespoons)

Bread flour or wheat flour – 280 g (2 cups)
Cocoa powder – 15 g (2 tablespoons), unsweetened
Salt – 3 g (1/2 teaspoon)

Unsalted butter – 30 g (2 tablespoons), softened
Honey + water – 1 tablespoon honey mixed with 1 tablespoon water for brushing the top

Step-by-Step Instructions:

Step 1: Activate the Yeast

Warm the Milk: Heat the 160 ml of milk until it is warm to the touch, but not hot (around 100-110°F or 37-43°C). This will help activate the yeast without killing it.
Mix in the Yeast and Sugar: In a small bowl, combine the warm milk, 3 g (1 teaspoon) of yeast, and 38 g (3 tablespoons) of sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active.

Step 2: Prepare the Dough

Mix the Dry Ingredients: In a large mixing bowl, combine 280 g (2 cups) of bread flour, 15 g (2 tablespoons) of cocoa powder, and 3 g (1/2 teaspoon) of salt. Stir the ingredients together to distribute the cocoa evenly throughout the flour.
Add the Wet Ingredients: Once the yeast mixture is frothy, pour it into the dry ingredients. Add the egg and softened 30 g (2 tablespoons) of unsalted butter to the mixture.
Knead the Dough: Use a wooden spoon or your hands to mix the dough until it starts coming together. Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. You may need to sprinkle in a little extra flour if the dough is too sticky.

Step 3: Let the Dough Rise

First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. The ideal temperature for rising dough is around 75-80°F (24-27°C).
Punch Down the Dough: Once the dough has risen, punch it down gently to release the air. Turn the dough onto a floured surface and knead it briefly to remove any remaining bubbles.

Step 4: Shape the Dough

Shape the Bread: Shape the dough into a loaf by flattening it slightly into a rectangle. Fold one end toward the center, then fold the other end over the first fold (like an envelope). Tuck the edges under to form a smooth loaf shape.
Place in the Pan: Place the shaped loaf into a greased or parchment-lined loaf pan. Cover the pan with a damp cloth or plastic wrap, and let the dough rise again for about 45 minutes, or until it has puffed up.

Step 5: Bake the Bread

Preheat the Oven: Preheat your oven to 350°F (180°C) while the dough is having its second rise.
Brush with Honey and Water: In a small bowl, mix 1 tablespoon of honey with 1 tablespoon of water. Lightly brush this mixture over the top of the dough for a beautiful golden and slightly shiny finish.

Bake: Bake the bread in the preheated oven for 25-30 minutes, or until the top is firm and a deep golden brown. You can test for doneness by tapping the bottom of the loaf—it should sound hollow.

Step 6: Cool and Serve

Cool the Bread: Once the bread is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely.

Slice and Serve: Once the bread has cooled, slice it into thick slices and serve. It’s delicious on its own, with butter, or as part of a sandwich.

Cooking Tips:

Milk Temperature: Make sure the milk is warm, not hot, when activating the yeast. If the milk is too hot, it can kill the yeast, preventing the dough from rising.
Kneading: Kneading the dough well helps to develop the gluten, which gives the bread its soft and stretchy texture. Be patient and knead for the full 8-10 minutes.

Room Temperature Butter: Ensure that the butter is softened before adding it to the dough, as this helps it incorporate evenly.
Rising: For the dough to rise properly, place it in a warm, draft-free area. If your kitchen is cold, you can place the bowl in a turned-off oven with just the light on to provide warmth.

Storage:

Room Temperature: Store the bread at room temperature in an airtight container or bread box for up to 3 days. This will keep the bread soft and fresh.

Freezing: If you want to store the bread for a longer period, you can freeze it. Wrap the loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. When ready to eat, thaw at room temperature or reheat in the oven.

Nutritional Facts (Per Serving, Based on 12 Slices):

Calories: 180-200 kcal
Protein: 5-6 g

Fat: 6-8 g
Carbohydrates: 30-35 g
Fiber: 2-3 g

Sugar: 6-8 g
Sodium: 150-180 mg

This Chocolate Milk Bread offers a delightful balance of carbohydrates and protein, with moderate fat from the butter. It’s lower in sugar compared to typical sweet bread, making it a great treat without too much indulgence.

Frequently Asked Questions (FAQs):

1. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast in place of active dry yeast. There’s no need to activate instant yeast in warm milk; you can mix it directly into the dry ingredients.

2. Can I substitute bread flour with all-purpose flour? Yes, you can use all-purpose flour instead of bread flour. However, bread flour has a higher protein content, which gives the bread more structure and chewiness. The texture will be slightly different with all-purpose flour, but still delicious.

3. Can I make this recipe without cocoa powder? If you want a plain milk bread without the chocolate flavor, simply omit the cocoa powder. The rest of the recipe remains the same, and you’ll end up with a soft, fluffy milk bread.

4. How do I know when the bread is fully baked? You can tell the bread is done by tapping the bottom of the loaf—it should sound hollow. Alternatively, you can use a thermometer to check the internal temperature; it should reach 190°F (88°C).

5. Can I add other flavorings to this bread? Yes! You can add chocolate chips, cinnamon, or even nuts to the dough for additional flavors and textures.

Conclusion:

Chocolate Milk Bread is a delightful combination of rich chocolate flavor and soft, fluffy bread that is perfect for breakfast, dessert, or even a snack. This recipe is easy to follow and uses basic ingredients that you likely already have in your kitchen. Whether you enjoy it fresh out of the oven or toasted with a little butter, this bread is sure to be a hit with your family. The touch of honey brushed on top gives it a subtle sweetness, while the cocoa powder adds depth of flavor. Give this recipe a try, and enjoy the comfort and deliciousness of homemade bread!