Guatemallan Chocolate Bread:

This recipe is from Nigella Lawson.

4 TBSP unsalted butter, chilled
½ cup whole milk
2 tsp dried yeast
¼ cup granulated sugar
1 tsp vanilla extract
1 tsp coffee extract
2 eggs
¼ cup dark cocoa powder, sifted
2 ¼ cups unbleached all-purpose flour
1 tsp salt


Cut butter into dime-sized pieces and set aside to reach room temperature.Warm milk slightly in a small saucepan an d pour into bowl of your stand mixer. Add yeast, 1 TBSP of the sugar, and vanilla extract. Mix with a whisk to dissolve yeast, then let bowl sit for 5 minutes while yeast blooms.Add remaining sugar, coffee extract, eggs, cocoa powder, flour, and salt. Using the hook attachment, mix on low speed for about 2 minutes to bring ingredients together. Switch to a medium speed and start dropping pieces of butter into the dough.

Continue mixing for 12-14 minutes. Dough will look satiny and stingy. Let dough rest of 5 minutes.Pull dough from the bowl onto a floured work surface and form into a ball. Place ball in an oiled, medium bowl and cover with plastic wrap. Let proof in a warm room, 70 to 75F, for 2 hours. Dough will almost double in size.Remove cover and place dough back on floured work surface.

Flatten dough with your hands to release excess air bubbles. Pull edges of dough onto the top, repeating this action until you have formed a tight ball. Line a rimmed baking sheet with parchment paper and place ball in the center. Cover with plastic wrap and let proof in a warm room for 1 hour.

Loaf will almost double in size.While loaf is proofing, preheat oven to 350F.Remove plastic wrap and place baking sheet on center rack of oven and bake for 1 hours. The finished loaf will be deep brown and sound hollow when tapped on the bottom. Let cool on a wire rack for 30 minutes.