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Chocolate Bread Ring
Recipe Submitted By: bakingmad
Bake this chocolate bread in a savarin ring mould for an impressive shape to the baked bread.
| Preparation Time | 25 minutes |
|---|---|
| Baking Time | 30 minutes |
| Portions | Makes 1 ring |
| Skill Level | Medium |
| Average Rating |  |
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Ingredients
| 75 grams | Plain Continental Chocolate | |
| 25 grams | Butter | |
| 350 grams | Allinson Premium Wholemeal Very Strong Bread Flour |  |
| 25 grams | Sugar | |
| 1 tsp | Salt | |
| 2 tbsp | Cocoa powder Sieved | |
| 1 sachet | Allinsons Easy Bake Yeast 1 x 7g sachet |  |
| 250 ml | Water Warm | |
| Honey or Apricot Glaze To Glaze |
Method
- Click on the text to highlight the different stages as you go along,
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- Melt the chocolate and butter.
- Place all of the ingredients 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.
- Knead on a lightly floured board for 10 minutes.
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.
- Glaze and serve.
Remember to review this recipe at www.bakingmad.com
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