Chocolate Bread

Method

This is a wonderful breakfast or teatime bread. It is delicious spread thinly with butter and honey or homemade apricot or raspberry jam. The combination of melted chocolate and cocoa powder gives a lovely rich bread, which slices beautifully and toasts brilliantly. Try it spread with cream cheese.

Sift 625 g (lb) strong bread flour, 50 g (2 oz) cocoa powder, a pinch of salt and 3 tablespoons soft brown sugar into a large bowl then stir in 1 sachet plus 1 extra teaspoon easy-blend yeast. Melt 75 g (3 oz) plain chocolate in 50 ml (2 fl oz) milk, stir well and cool until warm.

Meanwhile, warm another 250 ml (8 fl oz) milk, soften 150 g (5 oz) butter until just runny but not liquid, and beat 2 eggs together. Set all aside while the chocolate cools. Lightly grease two 500 g (1 lb) loaf tins..

Make a well in the centre of the sifted flour mixture. Pour in the melted chocolate, the warm milk, softened butter and beaten eggs and mix together.

  1. Add extra milk in dribbles, if necessary, and knead until smooth and elastic. Set the bowl aside in a large plastic bag to rise until the dough doubles in size. Knead again for 2—3 minutes and shape into 2 fat oblongs.

  2. Place in the tins, cover loosely with plastic bags and leave until the dough just reaches the tops of the tins. Uncover, then brush with beaten egg white. Bake at 200°C, 400°F, Gas Mark 6 for 30-35 minutes. Cool on a wire rack.