If you're a fan of homemade chocolate bread, this recipe is for you to try. This is a delicious yeasted chocolate loaf, that is not too sweet and has a deep chocolate flavor.
A generous amount of good quality unsweetened cocoa powder and chocolate chips makes this loaf beautifully rich. The fantastic loaf does not need anything to taste delicious, just eat on its own. Not only that, this is a great recipe for beginner bread bakers, no complicated step to follow.
I had used chocolate rice (sprinkles) instead of chocolate chip and it turned out just beautiful. This recipe below makes a small loaf but it can easily doubled if needed. Also garnished it with silvered almonds for a nice touch.
Yield : One loaf
2 1/4 C all purpose flour
4 TB melted vegan margarine
2 tsp instant yeast
1 C non diary warm milk
1/4 C brown sugar
1 tsp salt
1/2 C chocolate chips, vegan
1 TB unsweetened cocoa
silvered almond for topping
C = cup
TB = tablespoon
Place flour, cocoa, sugar and instant yeast in a mixing bowl. Stir to combine.
Pour in warm milk, salt and butter to the dry ingredients. Combine to form into soft dough. If too sticky add a tablespoon of flour to the dough.
Knead by hand for 10 minutes on floured board. Add in the chocolate chips, mix well.
Transfer into greased and covered bowl, let rise until doubled for 1 1/2-2 hours.
Lightly degas the dough, shape into ball or loaf and transfer into baking pan. Let sit for 45 minutes. Towards the end of rising time, preheat oven @ 180C. Apply top with milk, sprinkle with silvered almond.
Bake for 25-30 minutes until the silvered almond turns golden.
Let sit in the pan for 5 minutes before removing to wire rack. When completely cool. slice to serve..
Linking to Yeastspotting 12-16-11
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