Adapted from Jam Hands Chocolate Orange Artisan No Knead Bread
Notes and Suggestions:
You need to bake this bread in a cast iron dutch oven (similar to Le Creuset) or you can use a large stock pot with parchment paper if you don’t have a dutch oven. In the original recipe, they bake one large loaf. I find that I like to make two smaller loaves and freeze the second loaf. You can also par-bake these loaves and freeze them if you prefer. Simply take them out of the oven after the first 30 minutes and freeze at that point. The original recipe called for Fiori di Sicilia, which I had trouble finding. I substituted orange extract and vanilla extract and added orange zest for the orange flavor. The hands-on time on this recipe is minimal, but it needs to rise for 12-18 hours, so this is a great one to throw together the night before a brunch or breakfast and bake the next morning. This is a great recipe for the beginner baker or for those intimidated by working with yeast. No one will believe that this deliciousness came out of your home oven!
If you plan to freeze the second loaf (or both if you can stop yourself from eating any!), simply bake fully, allow to fully cool, wrap in aluminum foil, plastic wrap, or a large freezer bag, and freeze until needed. When it is time to bake, preheat oven to 450 F, place frozen loaf on a cookie sheet for 15-20 minutes to defrost. Then bake for 20 minutes. Allow to fully cool and slice.
Whisk all dry ingredients together (flour, salt, sugar, yeast, chocolate chips). Then add all the wet ingredients (water, extracts, zest) with a wooden spoon. You can also mix this in a mixer if you prefer. It will form a wet and sticky dough. Unlike traditional bread recipes, the no-knead variety need to stay relatively wet in order to form the appropriate crumb texture when baked.
Wrap this in plastic wrap overnight to double in size (12-18 hours).
Preheat your oven to 450 degrees F. When it is preheated, place your dutch oven inside for 30 minutes. This step is crucial to form the crispy artisan crust and the delicate crumb.
Turn the dough out onto a floured board and shape into a ball. Try to incorporate at little flour as possible, but enough to keep it from sticking to the board. If you would like, you may cut dough in half to form two smaller loaves.
Place parchment paper in heated dutch oven and place loaf on top. Put lid on and place in the heated oven for 30 minutes (or 25 minutes for two small loaves).
After 30 minutes (or 25 for two smaller loaves), remove lid and bake for an additional 15 minutes.
After 5 minutes, remove from pan and allow to cool completely before slicing.
Chocolate Orange Artisan No-Knead BreadDifficulty: Easy
Sweet bread with a crusty exterior and delicate crumb
3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 TBSP sugar
1 cup of semisweet chocolate chips or chunks
1 1/2 cup cool water
1/2 tsp orange extract
1/2 tsp vanilla extract
Zest of one large orange (optional, but adds lots of flavor)
- In large bowl, or bowl of a mixer, mix dry ingredients together (flour, salt, yeast, sugar, chocolate chips). Add wet ingredients (water, extracts, zest) and mix well). Dough will be wet and sticky.
- Cover bowl with plastic wrap and allow to double in size at room temperature (12-18 hours).
- Heat oven for 450 Degrees F. When preheated, place dutch oven (or other large covered pan that can be placed in oven) in and preheat pan for 30 minutes.
- Meanwhile, shape dough on floured board into one or two loaves depending on preference.
- Place parchment paper and shaped loaf into preheated pan and cover with lid. Bake for 30 minutes (if doing a full loaf, 25 minutes if doing to small loaves).
- Remove lid from pot and bake an additional 15 minutes.
- Allow to cool 5 minutes and then remove from pan. Allow to cool completely before slicing.
- If you would like to freeze, allow to fully cool, wrap in aluminum foil, plastic wrap, or freezer bag and place in freezer. When ready to bake, allow to thaw for 15-20 minutes and bake at 450 degrees F for 15 minutes.