Chocolate bread
3 Reviews
About the bake
Chocolate and bread is surely everyones idea of heaven - well - it's ours anyway! To recreate this rich and fluffy bake in the comfort of your own kitchen, follow our 7 simple steps and 7 simple ingredients (as well as some warm tap water).
Made with Billington's Unrefined Light Muscovado sugar, expect undertones of honey and creamy fudge flavours coming through your bake and accompanying the rich hit of cocoa powder. Somewhere between bread and cake - either way it's simply delicious and waiting for you to bake and serve up.
Chocolatey bread your thing? Us too, so thankfully we have plenty more recipe bake-spiration. Keep it classic but with a twist, with our Chocolate Bread and Butter Pudding, or get nutty with a Chocolate and Pistachio Breakfast Wreath - the perfect party centrepiece.
Ingredients
- 200gPlain chocolate (70% cocoa)
- 25gButter
- 350gVery strong wholemeal bread flour
- 50gBillington's Unrefined Light Muscovado Sugar
- 1 tspSalt
- 2 tbspCocoa powder (sieved)
- 1.5 tspEasy bake yeast
- 250mlWarm water
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.