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“I was inspired one day in culinary school after one of our bread baking sessions and came up with this bread. I have tweaked it a little bit to improve it. It is good served with a sweet cinnamon butter.”
2hrs 40mins
2 loaves

Ingredients Nutrition


  1. Heat the coffee and water to 110 - 130 deg F.
  2. Melt the chocolate chips and butter together.
  3. In the bowl of a standing mixer, mix 4 c flour, salt, brown sugar, yeast and cocoa powder.
  4. On low speed, slowly add the water and coffee.
  5. Mix until incorporated, scraping the sides of the bowl as necessary.
  6. Add the chocolate/butter mixture and the egg.
  7. Increase the speed of your mixer to medium, add the remaining flour a couple of tablespoons at a time, until the dough forms a ball and scrapes the sides of the bowl pretty well clean.
  8. Knead in the mixer for 5 - 7 minutes, until the dough is smooth and elastic.
  9. Remove the dough from the bowl, knead briefly on a very lightly floured counter.
  10. Form the dough into a ball, place it back in the bowl, cover it with a lint free towel and let it rise until doubled in size - 45 minutes to an hour.
  11. Punch the dough down, shape into two round loaves. Cover and let rise again, until double, about 30 - 45 minutes.
  12. Preheat the oven to 350.
  13. Mix the 2 tbsp milk and the 2 tbsp melted butter in a small bowl. Brush over the tops of your loaves.
  14. Bake for 35 - 40 minutes.

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