Double Chocolate Amish Bread
This rich and decadent Double Chocolate Amish Bread is made with a sourdough starter and loaded with cocoa and chocolate chips, this moist and tender loaf is perfect for chocolate lovers.
Servings: 1 loaf
Equipment
- Food scale
- Measuring cups and spoons
- 1 8x4 inch loaf pan
Ingredients
For the Amish friendship starter
- 20 grams active sourdough starter
- 20 grams sugar
- 100 grams milk
- 100 grams all-purpose flour
For the double chocolate Amish bread
- 200 grams Amish starter from above
- 100 grams sugar
- 50 grams brown sugar
- 113 grams unsalted butter melted and slightly cooled
- 120 grams buttermilk or milk warmed & slightly cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 50 grams dutch-processed cocoa powder sifted
- 150 grams all-purpose flour sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 55-60 grams chocolate chips 1/3 cup
Instructions
Make the Amish friendship starter:
- The evening before you make the bread mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.
The following morning:
- Preheat the oven to 325 degrees F and Grease your loaf pan.
- In a small saucepan warm the buttermilk or milk and butter until the butter melts. Set aside to cool.
- In a mixing bowl sift together the flour, cocoa powder, salt, baking powder, and baking soda.
- To a separate bowl add the milk and butter mixture and stir in the Amish starter and sugars until combined.
- Next, add the eggs and vanilla extract and whisk until combined.
- Gradually add the dry ingredients to the wet mixture and stir until combined. Be careful not to overmix.
- Gently fold the chocolate chips into the batter.
- Pour the batter evenly into the prepared loaf pan and sprinkle some chocolate chips over top.
- Bake at 325°F (165°C) for 55-60 minutes, or until a toothpick inserted into the center comes out clean (some chocolate from the chocolate chips is ok). Oven times and temperature can vary.
- Allow the bread to cool in the pan for a minimum of 1 hour before transferring and slicing. If removed from the pan too soon, it will not hold its shape.
- How to store double chocolate Amish bread: Once the bread has cooled completely, wrap it tightly in plastic wrap, or aluminum foil, or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
Notes
Baker’s schedule: Make the Amish friendship starter the evening before you make the bread.
Tips: Do not overmix the batter as this will result in a tough, dry bread.
Muffins: the batter can be used to make muffins in a 12-cup muffin pan. Bake at 350 degrees F for 25-30 minutes.
