Chocolate Bread Ring

Recipe Submitted By: bakingmad

A lovely rich, sweet bread with chunks of chocolate inside.

Bake this chocolate bread in a savarin ring mould for an impressive shape to the baked bread.

Chocolate Bread Ring Ingredients

200 grams	Plain Continental Chocolate
25 grams	Butter
350 grams	Very Strong Bread Flour (Allinson Premium Wholemeal)
50 grams	Light Muscovado Sugar (Billington's)
1 tsp	Salt
2 tbsp	Cocoa Powder Sieved
1.50 tsp	Easy Bake Yeast (Allinson)
250 ml	Water Warm

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Melt 75 g of the chocolate and all the butter.
Place all of the ingredients (except the remaining chocolate) into a mixer with a dough hook attached.
Mix to a soft dough and knead for 5 minutes.
If mixing by hand, put the dry ingredients into a bowl, sprinkle on the yeast and mix to a soft dough with the chocolate mixture and water.
Chop the remaining chocolate into small ish chunks. Knead the dough on a lightly floured board for 10 minutes, then add the chocolate and knead it into the dough. Shape the dough into a sausage and place into a greased savarin tin (21cm/9” diameter).
Leave to prove until double in size. Preheat the oven to 190°C/fan 170°C/Gas Mark 5
Bake for 30 minutes.