About the bake
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.
Method
Step 1:
Melt 75g of the chocolate and all the butter together.
Step 2:
Place the flour, sugar, salt, cocoa powder, yeast and warm water into a mixer with a dough hook attached or into a mixing bowl.
Step 3:
Add the melted chocolate butter and mix to a soft dough. Knead for 5 minutes (or 10 minutes if you are kneading by hand).
Step 4:
Chop the remaining chocolate into smallish chunks. Knead the dough on a lightly floured board for 10 minutes, kneading the chocolate into the dough at the end.
Step 5:
Shape the dough into a sausage and place into a greased savarin tin (21cm/9” diameter).
Step 6:
Leave to prove until double in size. Preheat the oven to 190°C (fan 170°C, gas mark 5).
Step 7:
Bake for 30 minutes.
Ingredients
- 200g Plain chocolate (70% cocoa)
- 25g Butter
- 350g Very strong wholemeal bread flour
- 50g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Salt
- 2 tbsp Cocoa powder (sieved)
- 1.5 tsp Easy bake yeast
- 250ml Warm water
Recipe Reviews
Very tasty! Probably lives in a space between a bread and a cake. Really delicious with lots of butter and a cup of tea (but then, what isn't?)
Recipe probably needs an edit as step 4 seems to suggest a second kneading. I will probably make it in a loaf tin next time.
looks yummy, i might make this
Ingredients
- 200g Plain chocolate (70% cocoa)
- 25g Butter
- 350g Very strong wholemeal bread flour
- 50g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Salt
- 2 tbsp Cocoa powder (sieved)
- 1.5 tsp Easy bake yeast
- 250ml Warm water