Chocolate Milk Bread

This bread is an idea I've been kicking around for a few months.  Its a work in progress.  The idea is to replace the water or milk in your bread recipe with chocolate milk and see what happens.  It was interesting, but not quite what I was hoping for.  The chocolate flavor got lost in the bread, and the color wasn't as dark as I'd hoped it would be.  But it wasn't a total failure.  The crumb was nice and soft and the bread was really sweet.  The problem was that there wasn't much I could do with it.  We ended up toasting it and spreading it with Nutella. 

So I have a few ideas for next time.  I think I'll use my french bread recipe and add some chocolate chips to the dough.  Then it should make some great french toast.  Maybe stuffed with strawberries and cream cheese...  Now I'm drooling on my keyboard.  I'll let you know how it turns out.  This weekend is the LDS church's General Conference.  We get the chance to receive direction and encouragement from our religious leaders.  Its a huge family weekend for my family.  We have special meals and treats and watch the conference broadcast.  Its a fun time.  I think I'll give the french bread/toast version  a try.  So here is attempt #1.

Chocolate Milk Bread
10" dutch oven

2 1/3 cups chocolate milk heated to 115°
1 Tbs. yeast
1/2 cup sugar
1 1/2 tsp. salt
1/4 cup vegetable oil
5-7 cups flour

Combine the chocolate milk and yeast.  Allow it to sit for about 5 minutes.  Add the oil, sugar, salt and about 2 1/2 cups of flour.  Mix until smooth (it should look like pancake batter).  Let rise for 20-30 minutes.  Add the remaining flour a little at a time, until the dough pulls away from the sides of the bowl.  Allow to rise in a greased bowl until doubled in size.  Punch the dough down and shape as desired (loaf, ball, or rolls).  Let rise about 45 minutes.  Bake in a preheated 350° dutch oven for 20-30 minutes or until golden brown and cooked through.  Remove from the dutch oven and allow to cool.  Makes 2 loaves.