In our family, a loaf of homemade bread is synonymous with love. My sister makes it her personal mission to treat us all to a delicious yeasted loaf as often as possible. Her sons have taken up the mantle and diligently tend to their sourdough starters while gifting perfectly crusty loaves to lucky recipients.

I tend to shower my people with cakey, quick bread loaves. However, I’m so completely smitten with the chocolate yeast bread sold by a local baker at our farmers market that I’ve been kneading up my own version. My Valentine reaps the benefits, enjoying a house filled with the aromas of baking bread. He also gets to taste all the experimental loaves.

Chocolate and orange just may be my favorite flavor combination and it works in this yeast bread beautifully. For the orange bits, choose from candied orange peel (such as the kind sold for baking in clear plastic containers) or purchase candied orange slices and chop them. Another option is to dice dried tangerines. Dried cranberries or chopped dried cherries or apricots also taste great in this loaf.

Unsweetened cocoa powder adds its chocolate flavor and color to this bread. Bakers and pastry chefs know that adding just a bit of strong coffee to a chocolate treat deepens the chocolate flavor. Here, some instant coffee powder, such as a packet of Starbucks Via or Italian espresso powder, does the trick. Cacao nibs, crushed pieces of the cacao beans, add a lovely crunch along with their lightly bitter chocolate flavor. You can purchase cacao nibs in specialty stores or online.

A stand mixer with a dough hook, or a large food processor with the dough blade, makes easy work of mixing and kneading. Never fear, a cook can still feel the satisfaction of working a beautiful dough by using their hands to knead in all the bits of nuts and chocolate.

Like any yeasted bread, the longer and slower the rise, the more the flavor develops. For a long, slow rise that requires no attention, refrigerate the dough overnight. The cold fridge temperature slows yeast activity but doesn’t stop it entirely. The next day, let the risen dough warm to room temperature, then punch it down for a second rise.

An egg white wash adds a sheen to the finished bread. A generous sprinkling of coarse sugar and/or coarse salt takes it over the top. Let the baked bread cool on a wire rack before slicing. This loaf freezes well; let it thaw at room temperature.

To toast the bread, use a toaster oven and line it with foil to capture any melted chocolate before it burns.

A thick slice of this chocolatey loaf goes great with coffee. Serve it warm with orange marmalade or cherry jam for breakfast. For an afternoon snack, spread it with soft cheese.

Your Valentine will be pleased.

Chocolate Orange Walnut Bread

Makes 1 two-pound loaf, serving 6 to 8

3/4 cup whole milk or half-and-half

1/4 cup (1/2 stick) unsalted butter

1/4 cup plus 1 teaspoon granulated sugar

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons instant espresso coffee powder

3/4 teaspoon salt

1 large egg

1 envelope (1/4 ounce) active dry yeast, about 2 1/4 teaspoons

3 1/4 cups bread flour or unbleached all-purpose flour, divided

1/2 cup (3 ounces) coarsely chopped semisweet chocolate

1/2 cup (2 ounces) coarsely chopped walnuts

1/4 to 1/3 cup (1.5 to 2 ounces) coarsely chopped candied orange peel or dried tangerines

1/4 cup cacao nibs, optional

1 egg white

Coarse salt and/or coarse sugar, for sprinkling

1. Put milk, butter and 1/4 cup sugar in a medium-sized microwave-safe bowl. Microwave on high (100% power) until butter melts, 1 1/2 to 2 minutes. Remove from microwave. Stir in cocoa powder, espresso powder and salt until smooth. Stir in egg until smooth.

2. Heat 1/4 cup water to 105 to 115 degrees (barely warm) in a small bowl. Stir in yeast and remaining 1 teaspoon of the sugar. Let stand until bubbly.

3. Put 2 1/2 cups of the flour into the large bowl of electric mixer fitted with a dough hook or a food processor fitted with the dough blade. Scrape in the yeast mixture and milk mixture. Process until mixture forms a soft, slightly sticky dough. Add 1/2 cup of the remaining flour. Let mixer run to knead dough until smooth, about 10 minutes. Add chopped chocolate, walnuts. orange rind and cacao nibs and mix until incorporated.

4. Turn dough out onto a lightly floured work surface. Use clean hands to fully incorporate all the bits of chocolate and nuts evenly into the dough. Shape dough into a smooth ball. Transfer to an oiled bowl and turn to coat the dough with oil. Cover with a towel and let rise in a warm place until doubled in size, about 2 hours. Alternatively, cover bowl with plastic wrap and let rise in refrigerator overnight.

5. Punch down dough and reshape into a round loaf. Place on a baking sheet lined with parchment paper or a silicon mat. Cover with a towel and let rise until double, about 1 to 1/2 hours (allow at least 1 hour longer if dough is refrigerator cold).

6. Heat oven to 350 degrees. Use the tip of a sharp knife or razor blade to score a shallow X in the top of the dough ball. Brush with egg white. Sprinkle with coarse salt and sugar.

7. Bake on center oven rack until crust is lightly brown all over and bottom sounds hollow when tapped, about 45 minutes. Cool on a wire rack.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2026 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.