Skip to main content

Chocolate Loaf

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

Chocolate Loaf


Ingredients

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

Method

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.

Comments

  1. Everything is better with Nutella.

    NAOmni

    ReplyDelete
  2. This looks fantastic. And, I second the nutella comment. mmmmm.

    ReplyDelete
  3. Hey NAOmi & Mama Chicken, I guess we all like Nutella!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W