Other Electric Products Recipes

Chocolate Tear and Share Bread

Zojirushi Recipe – Chocolate Tear and Share Bread

Attention all chocolate chip fans! Each bun is packed with chocolate chips that melt in your mouth with every bite. The Zojirushi Micom Toaster Oven makes it easy even for novice bakers with the Homemade setting that proofs then bakes this bread. Best enjoyed warm. Happy sharing!

            	Chocolate Tear and Share Bread  Ingredients

Ingredients (makes one 8-inch square pan):

  • 2 cups bread flour
  • 4 tsp. unsweetened cocoa powder
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 2 Tbsp. unsalted butter, room temperature
  • 2/3 cup milk
  • 1 tsp. rapid rise yeast
  • 2/3 cup semisweet chocolate chips
  • 1/2 tsp. bread flour

*You will need an 8-inch square baking pan.

*This recipe was developed for the Micom Toaster Oven (ET-ZLC30). Adjustments may be necessary when using other models.

              Chocolate Tear and Share Bread Step 1

Make the dough. Place bread flour, cocoa, sugar, salt, and butter in a bowl and mix to combine. Then add milk, yeast, and mix with a spatula.

              Chocolate Tear and Share Bread Step 2

When the dough comes together, transfer the dough to a clean countertop or board with enough work area to knead. 

Knead by hand for about 10 minutes. Using the heel of your hand, push down, then outward to stretch the dough. Then fold it over and pull it back with the heel of your hand. Repeat step until the surface becomes smooth, and the dough can be stretched thin enough to see your fingers through it.

              Chocolate Tear and Share Bread Step 3

Proof the dough. Coat a heat-resistant bowl with a thin layer of vegetable oil (not included in the ingredients). Roll the dough so the surface is smooth, place in the bowl and cover with aluminum foil.

              Chocolate Tear and Share Bread Step 4

Place the rack on the lower rail, and place the bowl on top. Turn the Dial to select RISE. Set the temperature and time to 90°F for 40 minutes, and press the OK button to start proofing the dough.

*Proofing is done when the dough doubles in size, and the indentation remains when you press your finger in (dust finger with bread flour, not included in ingredients list). Add more time if necessary.

              Chocolate Tear and Share Bread Step 5

Prepare the dough. Lightly grease the 8-inch pan with butter (not included in ingredients) and set aside. On a lightly floured board, roll dough into an 8” x 11” sheet. Evenly sprinkle chocolate chips on the sheet, leaving about 1-inch space on one long end. Start from the opposite end and roll up the sheet into a log. Cut into 9 equal parts.

              Chocolate Tear and Share Bread Step 6

Gently stretch and mold the dough around the cut ends of the dough to enclose the chocolate chips. Pinch edges to seal. Roll the dough to smooth the surface and place evenly in the greased pan. Lightly spray with water and dust the 1/2 tsp. bread flour from the ingredients list using a tea strainer, then place in the oven.

              Chocolate Tear and Share Bread Step 7

Turn the Dial to select HOMEMADE. Set the RISE temperature and time to 100°F and 40 minutes, and the BAKE temperature and time to 325°F and 17 minutes, then press the OK button to start baking. Be careful of the heated rack.

              Chocolate Tear and Share Bread Step 8

When finished, remove rolls from pan and transfer to a cooling rack. Tear and share to enjoy!