Chocolate Sandwich Bread

Take a moment and consider the sweeter side of the sandwich repertoire: cinnamon bread, banana nut bread, cinnamon raisin bread, chocolate bread and more! Sweet sandwiches make great gifts and desserts that go well with teas, coffees and cocoas!

This project is one well suited for parents and kids to share. First, you will make a bread “starter” - this will take planning ahead. For 10 days you will “feed“ your starter mixture. Do not use metal utensils, metal bowls or metal containers - they will cause an adverse reaction and change the dough’s color to an unappetizing gray. Metal can keep your dough from rising while also adding a distinct metallic flavor to your mix. Once the 10 days has ended - you will be prepared to make the chocolate bread.

BREAD STARTER·

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

1. In a small bowl, dissolve yeast in water. Let it stand for 10 minutes.
2. In a 2 quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and the dissolved yeast mixture. Cover loosely and let stand until bubbly. (Consider this day 1 of the 10 day cycle.) Leave loosely covered at room temperature.

• On days 2 thru 4: simply stir the starter once each day with a spoon.
• Day 5: stir in 1 cup flour, 1 cup sugar and 1 cup milk. This is “feeding” your starter.
• Days 6 thru 9: stir once each day only.
• Day 10: stir in 1 cup flour, 1 cup sugar and 1 cup milk.
• Remove 1 cup to make your chocolate bread, give 2 cups to friends along your favorite Bread recipe (Maybe this one!)
• Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning at step 2).

You can freeze the starter in 1 cup measures for later use. Frozen starter takes at least 3 hours at room temperature to thaw before using. This starter can be used as the base for any bread - sweet or savory.

CHOCOLATE BREAD RECIPE

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup BREAD STARTER
• 1 cup vegetable oil
• 1/2 cup milk
• 3 eggs
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add your bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
3. Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan. This recipe yields (2) - 9x5 inch loaf pans.

Once the bread has cooled, you can then slice it as needed for making your sweet treat! Use a cookie cutter to cut out heart-shaped slices then spread on a jam or preserve. Children will enjoy decorating these bread slices too - give them tube frostings from the grocery store aisle and their favorite sprinkles and other cookie accessories. Build your very own petit fours with layers of thinly-sliced chocolate bread alternated with sweet cream cheese spread or jam spreads. Cut into small, bite-sized pieces and dip into chocolate or drizzle with frosting. Bite-sized decadence ready for gifting.....and eating!

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