Chocolate Soft Bread (Yudane Method)

by - July 16, 2020

Chocolate Soft Bread

Chocolate Soft Bread

Chocolate Soft Bread

I received several enquiries for a version of the Chocolate Soft Bread using instant yeast after the Mocha Soft Sourdough Bread  I posted last year.  

I made this bread for kids so I didn't add any instant coffee powder.  You can add coffee powder to make it into Mocha Bread.

This bread is fluffy, soft and moist.  It seems to stay fresh longer than most other ordinary homemade breads.  Yudane method is quite similar to Tangzhong (water-roux) method.  Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire.  Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have other Yudane Method recipes that you may like to try too.   Yudane Method Bread recipes.

It is advisable to read the following notes before starting baking.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Chocolate Soft Bread Loaf (Yudane Method) 

Yields:  2 small loaves in a 450g Loaf Pan


Yudane Dough:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water

Main Dough:
280g bread flour (I used Japan High Gluten Flour)
18g cocoa powder 
1 1/2 tsp instant yeast
36g (3 Tbsp) brown sugar 
1 tsp salt
8g (1 Tbsp) milk powder
26g butter, room temperature
45g egg, whisked (from 1 egg and balance reserve for egg wash)
140g full cream milk (whole milk), reserve 20g to be added in later if too dry.

Egg Wash:
Balance from the above 1 egg + 1/2 tsp water

450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")


Yudane Dough:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Main Dough:
  1. Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  2. Let the dough rise in a warm place for 45 - 60 minutes or until doubled in size.  I usually left it in the same mixing bowl and covered.
  3. Shaping:
    1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. 
    2. Form each portion into a ball.  
    3. Flatten with rolling pin. 
    4. Roll the dough like a swiss roll into a log.
    5. Flatten the log with rolling pin as shown.
    6. Roll up the dough again like a swiss roll until a small log is formed. 
    7. Place all the dough in the prepared loaf pan. 
  4. Let it rise for another 30 - 45 minutes or until dough rises to the rim of the pan.
  5. Preheat the oven to 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
  6. Brush with egg wash and bake in a preheated oven for 25 - 30 minutes.
  7. Remove bread from oven and let the bread cool completely on a rack before slicing.

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  1. how much coffee powder could you use?

    1. Hi, thank you for asking. You can see from my Mocha Soft Sourdough Bread link that I posted above. However, it is about 1 sachet (1.7g) instant coffee (I used Nescafe), add more if you prefer strong coffee flavour.

      Cheers :)

  2. Hi, are you using KA mixer? What speed did you use to reach windows pane? Thanks

    1. Yes, the heavy duty model. I used no. 2. But, when I saw the dough was too slow to come together, I turned to no. 3 and then no. 4 for about a minute, then turned back to no. 2.

      Cheers :)

  3. Hi.. how long can the yudane dough can kept in the fridge?

    1. Hi, thank you for asking. Maybe 2 -3 days. I never experimented for keeping more than 2 days.

      Cheers :)

  4. Hi, can I add chocolate chip in and how much can be added?

    1. Hi, additional adding chocolate chip or replacement of cocoa powder?

      I never experimented with chocolate chip in this recipe. Sorry, I do not know how much should add. You can add, but just don't know how much.

      Cheers :)