Chocolate Bread

Tested Recipe with Slight Adjustment Adapted from Kenwood Bread Maker Manual

Chocolate Bread


450g bread flour

3 tsp cocoa powder

100ml full cream milk

40g caster sugar

1 tsp salt

1 ½ tsp instant yeast

1 beaten egg

½ cup water

25g unsalted butter (at room temperature)

75g chocolate chips

Preparation Instructions:

  1. In a small bowl, add in ¼ cup of the water and instant yeast. Stir well and leave aside for 5 minutes.
  2. In a large bowl, add in the bread flour, cocoa powder, caster sugar, salt, beaten egg, full cream milk and remaining water. Mix well and make a small well at the centre. Pour in the yeast mixture. Knead into a dough.
  3. Lay a silicone mat on a working surface. Continue to knead the dough until all ingredients come together.
  4. Add in the butter, continue kneading until the dough is smooth and elastic.
  5. Transfer the dough into a bowl and leave the bowl in the cold oven for 1st round of proofing, about 45 minutes or until double in size.
  6. Transfer the dough on a silicone mat. Deflate the dough and knead in the chocolate chips.
  7. Roll out the dough with a rolling pin into an oval shape. With a seal upward, roll into a cylinder. With a seal facing down, place in the pre-greased loaf tin to have the 2nd round of proofing, until double in size.
  8. Bake in pre-heated oven at 180 C for 40 to 45 minutes, until turn brown. Remove from the oven and transfer onto a wire rack and leave to cool completely.



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