Experimental Chocolate Bread
This irresistible chocolate twist bread recipe is a fun and delicious way to satisfy your chocolate cravings and impress your loved ones. The process of making this bread involves a mix of sweet cocoa powder, rich chocolate spread, and a touch of sugar, all combined with the texture of fluffy dough. With each step, you'll experience the joy of baking as the delightful aroma of chocolate fills your kitchen. Once it's out of the oven, the bread's golden crust and gooey chocolate topping will have you eager to slice into it and savor every bite. Perfect for breakfast, a snack, or dessert, this chocolate twist bread is sure to become a household favorite.
— Constant Cookbook
Ingredients
- 250g strong white bread flour
- 1 tsp salt
- half a sachet of dried yeast
- 1 tbsp sunflower oil
- 150 ml of warm water
- 35g chocolate spread
- 15g cocoa powder
- 1/2 tbsp sugar
Instructions
- First lesson
- Put the flour into a mixing bowl and make a large well in the centre of the flour.
- Pour in half the water, the yeast, the sugar, the salt, cocoa powder and chocolate chips and stir with a fork.
- Add some more water whilst mixing until the dough is elastic.
- Flour your hands and knead the dough by pushing it with your fists and rolling it over.
- 5. Sprinkle the top of your dough with flour and cover the bowl with a clean tea towel.
- Leave it to prove (rise) until the next food tech lesson.
- Next lesson
- Bash and squash your dough for 30 seconds
- Put the dough into the loaf tin and let it prove for 30 minutes but after 20 minutes of proving preheat your oven.
- Put the bread in the oven at gas mark 5/190C for 20 minutes
- Take the bread out of the oven and take it out of the bread tin and allow it to cool slightly. Then generously apply the chocolate spread to the top
Yield
Makes 1 loave
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