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Chocolate Yeast Bread
June 24, 2008

This bread (I made rolls) turned out pretty well, but only with a lot of modifications. I followed Terry137's ingredient recommendations, except I used 4 and 1/2 cups of flour, omitted the oats, and added a teaspoon of chocolate extract to my milk. I let the dough rise until doubled, then punched it down and divided it into 2-inch rolls. No second rise-- just baked them for 30 minutes at 375 degrees. I also drizzled a sugar glaze on top while they were still warm. For a sweeter roll (because these *smell* a lot sweeter than they are), next time I might try adding some unmelted chocolate chips to the dough.

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