Chocolate Orange Boule

Cancel your current dinner plans and make this bread instead! It’s that good. Usually, when people think of a dessert bread, they think of a quick bread, something cake-like in texture and sweetness. This bread is a true, crusty boule, and its sweetness is more subtle. The chewy crust and stretchy crumb are so undeniably bready, while the sweet chocolate and bright orange flavors land it solidly in the dessert section of the menu. Eat it fresh with lots of butter, slice it for cream cheese and strawberry tea sandwiches, or turn it into French toast for a brunch your friends won’t soon forget!

This is an overnight loaf, so allow plenty of time for rising.

Ingredients:

1 ½ cups water

⅔ cup granulated sugar

1 teaspoon vanilla

Zest of 1 orange

3 ½ cups flour

½ cup unsweetened cocoa powder

1 ½ teaspoons salt

½ teaspoon instant or active yeast

1 cup semisweet chocolate chips

Directions:

In the early evening, mix together water, sugar, vanilla, and orange zest. Sift flour, cocoa, salt, and yeast into the wet mixture. Stir to combine, then fold in the chocolate chips. Let rest at room temperature for 8-12 hours, or overnight.

Preheat oven, with Dutch oven and lid, to 400 F. 

Carefully turn the dough out onto a square of parchment paper. Tuck the edges to shape if needed, being careful not to knock down the dough. Score as desired. 

Lower the paper and dough into the preheated Dutch oven, then cover with lid. 

Bake covered for 20 minutes, then uncovered for 30-40 minutes to crisp the crust. 

Allow to cool on a wire rack before cutting. 

*This recipe can be started in the morning and risen during the day, then baked at night. The warmer daytime temperature will speed up the fermentation process to between 6 and 10 hours.