What's cooking Yeast Breads

Chocolate Chocochip Bread

Spread the love

DSC_1163

I believe I deserve a pat on the back for discovering this dish. It is a chocolate bread with chocochips and raisins and the perfect way to bridge the gap between my need to bake yeast breads and the family’s need to eat sweet. I will be honest here – I am never satisfied with baking muffins or cookies. Though they taste good they don’t give me the satisfaction of having made an effort. Bread makes you work for it and rewards you beautifully for your labour. Totally worth it, if you ask me.

Why I like this bread?

Firstly, it was fun baking a yeast chocolate bread. It is a first time for me and definitely not the last. This chocolate bread has a mild sweet taste that can be enhanced with a Nutella or jam of your choice. If you are not much of a sweet person, like me, you can simply have this chocolate bread with a swipe of butter and enjoy the little pockets of chocochip and raisins along with the butter. It works for nearly everyone. Do try!

For other chocolate recipes check out Classic chocolate cake, Layered chocolate cake and Quinoa chocolate mug brownie

For other loaf pan breads, check out Pullman loaf, Spelt flour & spinach loaf and Jamaican hard dough bread

DSC_1186

Recipe adapted from ‘The New Artisan Bread in 5 minutes a Day’

Makes one 8″ loaf

WHAT WE NEED

390 gms All purpose flour

85 gms Cocoa powder

100 gms Sugar

10 gms Salt

5 gms Instant yeast

85 gms Oil

270 gms Lukewarm water

60 gms Choco chips

25 gms Raisins

Sugar for sprinkling on top

 

WHAT TO DO

  • In a large bowl, add the flour, cocoa powder, sugar, salt, yeast and oil
  • Add water and mix into a shaggy dough
  • Fold in the choco chips and raisins and knead to a smooth dough
  • Cover and set aside till the dough doubles, around 90 minutes
  • You can refrigerate the dough at this point for upto a week
  • Grease an 8*4 loaf tin generously
  • Transfer the dough to a floured surface and shape it into a ball by stretching the surface of the dough to the bottom on all four sides
  • Stretch the dough to an oval shape the length of the loaf pan and drop it in
  • Set aside covered and let it double, around 1 hour
  • Preheat the oven to 220C
  • Brush some butter on top of the loaf and sprinkle sugar
  • Bake at 175C for 50 minutes or till the loaf set form when pressed on top
  • Take out the bread from the pan and cool completely, around 90 minutes
  • Slice and serve with butter, jam or spread of your choice
  • Enjoy!

NOTES

  1. If you don’t want to add raisins, you can replace it with choco chips or candied fruit or tutti fruiti

DSC_1179

 

Bakeathon

Check out the other bloggers doing this Bake-a-thon


Spread the love

17 Comments

  1. Chocolate in bread! What a great idea! I have to try this sometime soon. Everyone at home prefers bread to muffins and cakes so this is a perfect combination of the two.

  2. I always wanted to bake a chocolate bread. This looks too good. I am going to book mark this and try this soon

Leave a Reply

Your email address will not be published. Required fields are marked *