This is a soft and melts in your mouth kind of chocolate bread and it's best eaten with some Nutella spread or even strawberry jam. You can also serve the bread with some freshly whipped cream and strawberry. Delicious!
Recipe adapted from Apples for Jam by Tessa Kiros
15 g (1/2 oz) Fresh Yeast (7 g Active Dried Yeast)
40 g ( 1 1/2 oz) Caster (Superfine) Sugar
310 ml ( 10 3/4 Fl oz/1 1/4 Cups) Milk
400 g ( 14 oz/3 1/3 Cups) Bread Flour, of Plain (All-Purpose) Flour
40 g ( 1 1/2 oz) Unsweetened Cocoa Powder
40 g ( 1 1/2 oz) Butter, Melted
A pinch of Salt
Crumble the yeast into a large bowl and add sugar. Gently heat the milk in a small pan until it feels just a bit hotter than your fingers, then add it to the yeast. Stir through and leave for 10 minutes or so, until the surface starts to turn spongy. Add the flour, cocoa powder, butter and a pinch of salt and mix well. Knead with your hands for about 6 minutes until the dough is smooth and elastic with no lumps. If your dough is very soft, leave it in the bowl and just punch it around and squeeze it with one hand, holding the bowl with the other. Cover the bowl with a heavy tea towel and leave it in a warm, drought-free place for 1 1/2- 2 hours until it has puffed right up. Butter and flour a 30 x 11 cm ( 12 x 14 inch) loaf tin.
Knock the dough down to flatten it and shape it to the size of the tin. Drop it in, cover the tin with the tea towel and leave it again in a warm place for anywhere between 30 minutes and an hour, until the dough has puffed up over the rim of the tin. While the dough is rising, preheat the oven to 180˚C (350˚F/Gas 4).
Remove the tea towel and bake the loaf for about 25 minutes, or until the top is firm and the bread sounds hollow when tapped on the bottom. Tip out onto a rack to cool. Once it has cooled down completely, this loaf can be frozen in a plastic bag and saved for another moment in time.