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:
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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:
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Preheat the oven to 325 degrees F and Grease your loaf pan.
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In a small saucepan warm the buttermilk or milk and butter until the butter melts. Set aside to cool.
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In a mixing bowl sift together the flour, cocoa powder, salt, baking powder, and baking soda.
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To a separate bowl add the milk and butter mixture and stir in the Amish starter and sugars until combined.
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Next, add the eggs and vanilla extract and whisk until combined.
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Gradually add the dry ingredients to the wet mixture and stir until combined. Be careful not to overmix.
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Gently fold the chocolate chips into the batter.
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Pour the batter evenly into the prepared loaf pan and sprinkle some chocolate chips over top.
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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.
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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.
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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.
