Best Cocoa Bread Recipes

HOT COCOA MONKEY BREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
• Cut the biscuits into quarters. Combine the hot cocoa mix and sugar in a large bowl and stir together.
• Working in batches, toss one-third of the biscuits in the melted butter, roll them in the hot cocoa mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the marshmallows and chocolate chips. Repeat to make 2 more layers of biscuits rolled in cocoa, the marshmallows and chocolate chips. Sprinkle the top with any leftover hot cocoa mixture and drizzle with any leftover butter.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

BANANA BREAD AND ALMOND-BUTTER COCOA SANDWICH COOKIES

Steps:

• 1. Make the cookies: Preheat the oven to 350˚ and line two large baking sheets with parchment paper. Set aside. 2. In a medium bowl, mash the bananas and combine with the maple syrup, applesauce and vanilla. (The mixture shouldn't be too smooth; small chunks of banana are great.) In a large bowl, combine the oats with the brown rice flour, baking soda, cinnamon and salt. Add the banana mixture to the oat mixture and mix until just combined. 3. Using a tablespoon, drop the batter onto the prepared baking sheets, spacing the cookies an inch apart. (Do your best to make them all the same size and shape, because they will be sandwiched together.) Bake the cookies for 10 minutes, rotating the baking sheets halfway through, or until they are golden brown and set but still soft and spongy. Remove the cookies from the oven and let cool on the baking sheets. 4. Make the filling: When the cookies are nearly done cooling, in a small bowl, mix the almond butter with the cocoa powder and maple syrup until combined. 5. Scoop a heaping teaspoon of filling and spread it on the bottom of a cookie. Take another cookie and sandwich them together. Repeat the process with the remaining cookies to make 9 sandwiches total. Serve.

CHERRY-PECAN COCOA BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Just before the final kneading (your bread machine may audibly signal this), add the pecans and cherries. Bake according to bread machine directions.

WALNUT COCOA BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your bread machine may audibly signal this), add the walnuts.

COCOA RYE BREAD

Steps:

• Dissolve sugar in 1/2 cup warm water and sprinkle yeast over, and allow to stand 10 minutes til yeast rises. Stir.
• Add molasses, salt and shortening to the 2 1/2 cups lukewarm water.
• Stir the rye flour and cocoa together, then beat into the molasses mixture.
• Add the dissolved yeast and 1 cup of white flour and beat til dough is smooth.
• Keep adding flour until dough is firm enough to turn onto a floured surface.
• Knead the rest of the flour into it until dough is smooth and elastic.
• Place in a greased bowl, cover and allow to rise in a warm place free from drafts. (approx 2 hours).
• Punch dough down.
• Shape into 2 or 3 loaves and place in well greased loaf pans.
• Allow to rise again 1 hour.
• Bake 375F 35-40 minutes.
• (if you want, add the raisins and walnuts with the flour for a delicious tea bread).

COCOA ALMOND BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

VEGAN COCOA-APPLESAUCE BREAD

Steps:

• Combine dry ingredients, then add the wet ingredients to the mixture.
• Don't overmix.
• Bake at 350 degrees for 50 minutes in a loaf pan.
• Let cool and remove from pan.
• Mix together powdered sugar and soy milk for the glaze and drizzle over the top.
• Let sit at least 10 minutes and serve.

COCOA BREAD !!!

Steps:

• 1. Dissolve the yeast with 1 tablespoon of sugar in lukewarm milk. Add 3 cups of flour and beat until smooth. Cover and set in a warm place to to rise (about 1-1/2 hours). In a bowl: cream together butter and sugar, add the well beaten eggs, cocoa then add the dough batter, and the remaining flour (or enough of it to make a soft dough). Add salt and knead the bread lightly. Put dough into a greased bowl, cover with a damp cloth and set in a warm place to rise until doubled in size (about 2 hours). Shape into loaves, place in well greased bread pans, filling them half full. Cover and let rise again until light (about one hour). Bake 40 - 45 minutes in a 350 degree oven.
• 2. *** You can shape these into dinner rolls or sandwich buns. *** If you put fruit and nuts in the dough, you can form into little buns and frost with chocolate frosting.

WALNUT COCOA BREAD (BREAD MACHINE)

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• Just before the final kneading (your bread machine may audibly signal this), add the walnuts.

COCOA BREAD

Steps:

• Sift flour, baking powder, salt, cocoa and sugar together.
• Beat egg and add milk and oil, mix together.
• Stir wet ingredients into dry ingredients, mixing just enough to dampen.
• Pour into a greased loaf pan.
• Bake in 350 degree preheated oven for 45 minutes.

RICH & THICK COCOA BREAD PUDDING

Steps:

• 1. Spray a 13x9 dish with non stick spray. Cut the wheat bread into medium size cubes then put in the 13x9 and let it sit out for a day or you could set it out the night before with a dish towl over it.
• 2. In a large pyrex liquid mixing bowl if you have one or a regular large bowl, mix your milk, eggs and vanilla and blend to break the yolks up. Then mix your sugar with your cocoa and stir them until mixed well, then add cocoa mix to the milk mixture and blend well.
• 3. Slowly pour chocolate milk mixture all over the dry bread. With a spatula press the bread down gently all over to absorb the liquid. I cover the mixture and let it sit 20 minutes to let bread absorb liquid. At this time sprinkle mini chips over the top. While waiting the 20 minutes preheat your oven to 350F.
• 4. Bake the bread pudding for 1 hour 20 minutes or until pudding is mostly firm and center test done with a toothpick. Remove from oven let cool. I serve it slightly warm with a scoop of ice cream on top. Enjoy! 8) I keep leftovers covered and in the refrigerator.

COCOA & TOAST BREAD PUDDING

Steps:

• Slice the loaf of bread into 1-in cubes, about 11 c total. (Trim the crust off if desired; pieces of crust make chewy bits in the pudding) If you're preparing this ahead, spread the cubes on a baking tray and leave out overnight. Otherwise, toast the bread cubes in a 350°F oven, tossing occasionally, until they are dry, 30 to 40 minutes. Staled bread cubes can be stored in an airtight container for several days. When ready to make the pudding, prepare the cocoa custard filling. Warm the milk in a saucepan over medium heat or in 30 second bursts in the microwave until warm to the touch but not steaming hot. Remove the milk from heat and whisk in the cocoa, sugar, vanilla, and salt. Taste and add more cocoa powder or sugar to taste. Cool to room temperature; whisk in eggs. Fill a 2-quart (9x9-inch or deep 8x8-inch) baking dish with the bread cubes. Pack them in as tightly as possible; you may have some bread left over (this can be saved for breadcrumbs). Pour the cocoa custard filling evenly over the top of the bread. The filling should come almost to the top of the dish with some peaks of bread cubes left exposed. Cover the pudding and refrigerate for at least an hour or overnight. When ready to bake, preheat the oven to 325°F. Put the bread pudding on the counter to take the chill off as the oven heats. Remove the covering from the pudding and place it in the heated oven. Bake until the tips of the bread cubes are crisp and dry and a cake tester inserted into the middle of the pudding emerges with only a little chocolate, 45 to 55 minutes. Scatter the marshmallows over the top of the pudding. Turn on the broiler and place the pudding about 6 in. below the broiler element. Watch the pudding very closely. When the marshmallows puff up and start to toast, remove the pudding from the oven. Let the pudding cool for at least 10 min. before serving. Leftovers will keep for up to a week and can be eaten cold or reheated.

WAKE UP COCOA QUICK BREAD

Steps:

• Preheat the oven to 350°F. Grease a loaf pan and set aside.
• Mix together flours, baking powder, salt, cocoa, and cinnamon.
• In a separate bowl, combine the butter with the sugar and espresso powder. Add the egg, beating to distribute evenly, then pour in the milk. Using as few strokes as possible, stir in the dry ingredients. Transfer to the loaf pan and bake for 50-60 minutes, until the top is dry and slightly cracked. Cool in the pan for 10 minutes, remove to a rack, and cool further before slicing.