If you’ve read my blog before, you will be familiar with my love of bread. Eating it, making it and eating it. Did I mention that I love to eat bread? I’m always looking for different ways to jazz up the humble loaf of bread and what better way to do that, than to add chocolate.
If you are pressed for time, make the dough and prove it the first time, in the fridge over night, then you can shape it and prove it the second time, before baking it for a Sunday brunch or a tea time treat.
Eat this bread warm, slathered in butter or Nutella or toast the following day for a delicious breakfast snack. Either way, its chocolate AND bread. *sigh* , if you are anything like me, I had you at bread.
- 3 cups flour
- 4ml salt
- 60ml castor sugar
- 60g butter
- 300ml Milo (chocolate milk drink)
- 10g dried yeast
- 1 egg
- 50g chocolate
Combine the flour, salt, sugar and castor sugar.
Rub in the butter
In a jug, combine the Milo, yeast and egg. mix well.
Add the Milo mixture to the flour and combine to make a soft dough.
Turn out onto a clean work surface and knead for at least two minutes. (five is preferred)
Place the kneaded dough into a clean bowl and cover with a dishtowel or clingfilm. Allow to prove for at 45 minutes.
Turn the dough out onto a work surface and knead for another minute.
Roll out into a rectangle and grate chocolate over the rolled out dough. Place any small, left over chocolate into the dough.
Roll up the dough from the long edge, taking care to roll tightly.
Fold the ends of the rolled up dough under and place in a greased loaf tin.
Allow the dough to prove for another 45 minutes.
Preheat the oven to 200ºC. Place the loaf into the oven and bake for 15 minutes.
Turn the temperature down to 180º and bake for a further 30 minutes.
Remove the bread from the tin and allow to cool on a wire rack for about 10 minutes before cutting and serving.
Hot Chocolate Bread
- 3 cups flour
- 4ml salt
- 60ml castor sugar
- 60g butter
- 300ml Milo (chocolate milk drink)
- 10g dried yeast
- 1 egg
- 50g chocolate
- Combine the flour, salt, sugar and castor sugar.
- Rub in the butter
- In a jug, combine the Milo, yeast and egg. mix well.
- Add the Milo mixture to the flour and combine to make a soft dough.
- Turn out onto a clean work surface and knead for at least two minutes. (five is preferred)
- Place the kneaded dough into a clean bowl and cover with a dishtowel or clingfilm. Allow to prove for at 45 minutes.
- Turn the dough out onto a work surface and knead for another minute.
- Roll out into a rectangle and grate chocolate over the rolled out dough. Place any small, left over chocolate into the dough.
- Roll up the dough from the long edge, taking care to roll tightly.
- Fold the ends of the rolled up dough under and place in a greased loaf tin.
- Allow the dough to prove for another 45 minutes.
- Preheat the oven to 200ºC. Place the loaf into the oven and bake for 15minutes.
- Turn the temperature down to 180º and bake for a further 30 minutes.
- Remove the bread from the tin and allow to cool on a wire rack for about 10 minutes before cutting and serving.
