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.
preheated oven, 200C 400F GM6
- 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)
- Mix the flour, chocolate powder, yeast, sugar and salt in a large mixing bowl.
- Make a well in the centre of the flour.
- Pour in the water and then the oil.
- Mix the ingredients together to make a dough.
- Place the dough on a lightly floured surface and knead for 5 minutes.
- 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.
- Lightly grease loaf tin.
- Knock back the dough and shape into a loaf.
- Place into the tin, cover and leave to rise in a warm place for a further 30 minutes.
- 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.
- Transfer the bread to a wire rack and leave to cool.
- Cut into slices to serve.
This page was last updated by Mad Hatter
on 12th May 2001.