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No-Knead Chocolate and Orange Artisan Bread
This flavorful loaf of No-Knead Chocolate and Orange Artisan Bread was devoured quickly at our house. No butter or toppings are even needed, it is perfect the way it is.
My love of artisan bread continues! I went with the sweet theme of chocolate and orange this time around. The result was heavenly. Enjoy!
No-Knead Chocolate and Orange Artisan Bread
Chocolate and Orange No Knead Bread
This flavorful loaf of No-Knead Chocolate and Orange Artisan Bread was devoured quickly at our house. No butter or toppings are even needed, it is perfect the way it is.
Ingredients
For the dough:
- 1 1/2 cups cool tap water
- 1/2 tsp Instant or rapid rise yeast
- 1 Tbsp sugar
- 3 1/8 cups unbleached all purpose flour
- 1 3/4 tsp salt
- 1 tsp vanilla extract or 1/2 teaspoon Fiori di Sicilia, this has a citrus and vanilla flavor
- 3 Tbsp orange zest or 1 teaspoon orange juice fruit powder
- 1 1/4 cup semi-sweet chocolate chunks
Instructions
- In a large mixing bowl, whisk together flour, salt, yeast, sugar, vanilla, orange zest and chocolate chunks. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great.
- Add the lidded pot to the cold oven then heat oven to 450-f degrees.
- Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
- Remove hot pot from the oven carefully. Add a piece of parchment paper to the bottom and place the dough on top. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Notes
Recipe adapted from Simply So Good.
Nutrition
Calories: 282kcalCarbohydrates: 44gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 1mgSodium: 412mgPotassium: 180mgFiber: 3gSugar: 10gVitamin A: 20IUVitamin C: 2mgCalcium: 24mgIron: 3mg
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434what type of yeast do you use?
Hi Michele – I use instant or rapid rise yeast. I will update the recipe.
Can the fiora di sicilia be replaced with something else?
Hi Aurora- I haven’t tried this but I would think you could sub the zest of an orange and/or a lemon and a little vanilla extract or vanilla bean paste in place of the Fiora di Sicilia
This looks amazing, chocolate and orange, it doesn’t get better. Just a question. I have another recipe that says to put cast iron pot in the oven when you turn it on, as it heats to 450 degrees, then pull it out 30 minutes later. Your recipe says to “preheat” the oven to 450 degrees before putting the pot in for 30 minutes. It seems to me the first option would work as well, it isn’t going to get any hotter. This saves gas/electricity too. I live where we only have bottled gas and I am very careful how long I have my oven on for.
That makes much more sense! Thank you! I will update the instructions.