Black’s Dawn Chocolate Chunk Bread

Beer Details

• Beer Style: American Double / Imperial Stout
• 8.5
• 50
• Brewery: Cismontane

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.

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Black’s Dawn Chocolate Chunk Bread ingredient

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

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Black’s Dawn Chocolate Chunk Bread directions

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

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.

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