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Black’s Dawn Chocolate Chunk Bread

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By: Kyle Valenzuela (@kylevalenzuela )
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The Hidden Gem

I recently found out that Cismontane Brewing was right down the street from when I am. The fact that this place existed for four years without my knowledge is disappointing in my own eyes. I forgave myself eventually and became a regular at this establishment. Eventually I asked the fine pourers of beer which beer they would use in a beer bread. I was enthusiastically told that Black’s Dawn Imperial Stout is great with chocolate chips. Thus Black’s Dawn Chocolate Chunk Bread was born.

Conclusion

This made a delicious chocolate dessert bread. I recommend drinking an Imperial Stout or a cup of coffee while consuming this delicious carb-intense dessert. I have considering making a pure chocolate cake bread in the future. If I do, I am definitely going to try it with Black’s Dawn.

Ingredients

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    3 Cups of Flour (Or Self Rising Flour)
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    3 tsp of Baking Powder (Omit if using Self Rising Flour)
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    1 tsp of salt (Omit if using Self Rising Flower)
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    14 Ounces of Cismontane Black's Dawn Imperial Stout
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    1/2 Cup of Sugar
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    1/4 Cup of 100% Cocao Powder
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    Half a Bag of Garidelli Chocolate Chunks
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    1 tbsp of Butter
  • Directions

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      Preheat the oven to 350 degrees fahrenheit. 
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      Add all the dry ingredients and chocolate chunks into a bowl.
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      Slowly pour Cismontane Black's Dawn Imperial Stout into the dry ingredients. Mix Slowly. Continue mixing until the dough becomes slightly lumpy.
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      Pour the dough into a loaf pan. Sprinkle some chocolate chunks on top.
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      Place your bread in the oven for 50 minutes.
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      Add melted butter to bread (optional). Cook for an additional 10 minutes.
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      Let cool for 30 minutes (Or not, I'm not your mother) and enjoy

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    Kyle Valenzuela

    I am a developer, cooking fanatic, and craft beer lover. However, lacking in baking skills, I decided to try making beer bread. Baking Brew is dedicated to cooking and baking with one main ingredient in mind. Craft Beer!

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