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Hot Chocolate Bread

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…

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INTRODUCTION

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 overnight, 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, it’s chocolate AND bread. *sigh*, if you are anything like me, I had you at bread.

METHOD

Ingredients

Directions

  1. Step 1:

    Combine the flour, salt, sugar and castor sugar.

  2. Step 2:

    Rub in the butter.

  3. Step 3:

    In a jug, combine the Milo, yeast and egg. Mix well.

  4. Step 4:

    Add the Milo mixture to the flour and combine to make a soft dough.

  5. Step 5:

    Turn out onto a clean work surface and knead for at least two minutes. (five is preferred)

  6. Step 6:

    Place the kneaded dough into a clean bowl and cover with a dish towel or clingfilm. Allow to prove for at .

  7. Step 7:

    Turn the dough out onto a work surface and knead for another minute.

  8. Step 8:

    Roll out into a rectangle and grate chocolate over the rolled out dough. Place any small, leftover chocolate into the dough.

  9. Step 9:

    Roll up the dough from the long edge, taking care to roll tightly.

  10. Step 10:

    Fold the ends of the rolled-up dough under and place in a greased loaf tin.

  11. Step 11:

    Allow the dough to prove for another .

  12. Step 12:

    Preheat the oven to 200ºC. Place the loaf into the oven and bake for .

  13. Step 13:

    Turn the temperature down to 180º and bake for a further .

  14. Step 14:

    Remove the bread from the tin and allow to cool on a wire rack for about 10 minutes before cutting and serving.

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