Sourdough Double Chocolate Bread
This Sourdough Double Chocolate Bread features a delightful balance of chocolate flavors and the tang of sourdough, making it a comforting treat for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour for structure
- 0.5 cups Dutch-processed cocoa powder for rich chocolate flavor
- 0.5 teaspoon salt to enhance flavor
- 1 teaspoon baking powder for leavening
- 0.5 teaspoon baking soda for leavening
Wet Ingredients
- 8 tablespoons melted butter for moisture and flavor
- 0.5 cups granulated sugar for sweetness
- 0.5 cups brown sugar for moisture and depth
- 1 teaspoon vanilla extract for flavor
- 2 large eggs for binding and moisture
- 0.75 cups sourdough discard for flavor and texture
- 0.5 cups milk for moisture
Add-ins
- 1 cups chocolate chips for added richness
Instructions
Preparation
- Preheat your oven to the appropriate temperature and prepare your loaf pan by greasing or lining it.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, salt, baking powder, and baking soda. Whisk until well blended.
- In another bowl, mix melted butter with granulated sugar, brown sugar, and vanilla extract until smooth.
- Add eggs to the butter and sugar mixture, whisking until fully incorporated.
- Incorporate sourdough discard and milk into the wet mixture, stirring until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding them carefully together.
- Fold in the chocolate chips evenly.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven until a firm top springs back slightly when touched.
- Remove from oven, let cool briefly, then transfer to a wire rack to cool completely.
Notes
Using room-temperature ingredients helps create a smoother batter. Avoid overmixing to maintain a light texture. Store in an airtight container to maintain moisture.