Saturday, 23 January 2016

Chocolate Bread

As you may know, I’m found of doing fusion with basic bread recipes. Since, this month’s we knead to bake 35 challenge was “bread of y(our)  choice” so, I thought to bake a bread with my all-time favorite ingredient “Chocolate”. 

In fact, I tried one with my own recipe but, it turned out pretty close to a cake like taste. So, I go with   Mr.David, (French Chef, whom I regularly follow and read) recipe. I must say this will satisfy both the Chocolate lovers as well the bread.

Ingredient    ¾ cup of full fat milk      ;      2 tsp of instant yeast      ;     6 tbsp of sugar     ;     55 gms of Butter     ;      85 gms of bittersweet chocolate coarsely chopped        ;         1 ½ tsp of instant coffee powder        ;         1 egg         ;         1/2 tsp of vanilla essence       ;       ¾ tsp salt       ;       2 cups bread Flour       ;       ¼ cup of coco powder        ;            90 gms of chocolate chips          ;        1/2 cup of chopped almond & walnuts

In a bowl add yeast, milk and sugar and kept aside for about 10 – 15 min to activate the yeast.

In a double boiler, melt the chocolate and butter to get smooth mixture.

Add the instant coffee, the egg, vanilla, sea salt to the Yeast mixture.

Stir the flour and cocoa powder, then add the butter-chocolate mixture and stir well until well-incorporated. Add the yeast mixture and mix vigorously with a flexible spatula until the dough should be quite moist and like sticky brownie batter. Cover the bowl with damp cloth and leave it for about 2hrs to rise.

Meanwhile, mix the chocolate chips and nuts and keep aside.

After 2 hrs, deflate the dough and add the nuts – choco-chips mixture, using the spatula, fold the dough well and transfer the dough into 9’’ (23 cm) greased loaf pan and cover again with damp cloth for about 1 hour.

After the second rise of the dough, transfer the loaf pan into 180ºC pre heated oven for about 30 – 40 min or until sounds hollow when it tapped.