Sometimes you really just need some peanut butter (or almond butter) and chocolate, and you need it in the form of fresh, warm, artisanal bread!
Nothing too sweet. Nothing too intense.
Just right, Goldilocks.
Chocolate Almond Butter Bread
1 cup warm water
2 Tbs. raw sugar
1 1/2 tsp. dry active yeast
3 1/4 cups all purpose flour
1 cup all natural almond butter
1/2 cup unsweetened cocoa powder
1 1/2 tsp. sea salt
Combine the warm water, sugar, and yeast and allow to sit for 10 minutes.
Meanwhile, sift together the flower, almond butter, cocoa, and salt.
Add the yeast mixture and mix together with a spatula until “doughy” and fully combined.
Cover, loosely, with a kitchen towel and allow to sit in a fairly warm area for 2 hours.
Cover loosely, again, and transfer to the fridge.
Chill at least two hours – or up to three days (cover tightly after the first day).
Remove from the fridge (cold dough is much easier to work with than warm). Form into your desired bread shape, handling as little as possible. Place on a parchment lined cookie sheet and allow to “proof” for 40 minutes, while the oven preheats to 450 degrees.
Score the top of the loaf with a razor to allow the steam to escape. Bake at 450 for 25 minutes.
Dip in warm butter and enjoy…or slather with even more almond butter!
Yum. Yum. YUM!