Chocolate Bread

This is a yummy bread, not really chocolatey but with a gentle subtle flavour. It is lovely fresh with butter or, after a day, toasted gently.

Equipment

• 900g or 2lb loaf tin

Oven Temperatures

preheated oven, 200C 400F GM6

Ingredients

• 450g or 1lb strong white bread flour
• 20g or ¾oz drinking chocolate
• 5g or ¼ oz cocoa powder
• 1 teaspoon salt
• 25g or 1oz soft brown sugar
• 1 sachet easy blend dried yeast
• 1 tablespoon light vegetable oil
• 300ml tepid water (1 part boiling, 2 parts cold)

Instructions

1. Mix the flour, chocolate powder, yeast, sugar and salt in a large mixing bowl.
2. Make a well in the centre of the flour.
3. Pour in the water and then the oil.
4. Mix the ingredients together to make a dough.
5. Place the dough on a lightly floured surface and knead for 5 minutes.
6. Place the dough in a greased bowl ,cover with a damp cloth or oiled clingfilm and leave to rise in a warm place for about 1 hour or until the dough has doubled in size.
7. Lightly grease loaf tin.
8. Knock back the dough and shape into a loaf.
9. Place into the tin, cover and leave to rise in a warm place for a further 30 minutes.
10. Bake in a preheated oven, 200C 400F GM6 for 25-30 minutes or until a hollow sound is heard when the base of the bread is tapped.
11. Transfer the bread to a wire rack and leave to cool.
12. Cut into slices to serve.

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This page was last updated by Mad Hatter on 12th May 2001.