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Chocolate Bread

posted Oct 3, 2010, 5:56 AM by Jenny Loh   [ updated Oct 3, 2010, 7:22 AM ]
Adapted from Peter Reinhart's Artisan Breads Every Day - Soft Sandwich Bread and Rolls

It was my birthday.  There was no birthday cake.  I took the day off from work to rest.  I've been thinking what should I make myself.  I decided to make a chocolate bread,  I miss Gardenia Chocolate Bread,  soft and full of chocolate.  

I looked around my recipe books,  but couldn't find it.  Well,  I had to improvise.  Reinhart's recipe usually turns out well.  I decided to go for it.

Melting the butter and chocolate,  I decided to add the honey in as well.

Mixing the rest together I kneaded the dough first.  Then add in the chocolate mix - 80g of it.  I had quite a bit of a difficulty in mixing them together.  But finally it got together.

The dough felt dry and I had to mix a little bit of water.  After mixing it into a ball,  I put into the fridge and went out.

In the evening,  I took it out.  The dough didn't seem to have risen.  I had to leave it out at about 3 hours before the dough finally relax and expanded.  I should have left it rise for a little.  The dough seems tight still.

Anyway,  I decided to go ahead and shape it into a loaf.  Using the rest of the chocolate mix,  spread it on the dough,  and threw in the shredded chocolate,  rolled it up and put it into the loaf pan.

I let it rise,  again, it took a long while to rise. It didn't quite rise to double,  I left it to rise for 5 hours.  In the middle of the night,  I woke up to see that it has risen to 70% of the loaf pan,  and I decided to bake it.  Heating up the oven at 190 degrees celsius,  I put the loaf in to bake about 50 minutes.

The bread smelt really chocolaty.  I like it,  it was a little too dry,  I shouldn't have added the flour.  But,  well,  it was still the nice chocolate bread that I like,  not as soft as Gardenia,  but good enough for the day.....  I said to myself,  Happy Birthday!


397g Flour (added 50g flour thinking that of the additional liquid that I added from the chocolate, however,  this made the dough too dry)
212 milk
4.5g instant yeast
7g salt
1 egg

39g honey
42g unsalted butter melted
100g chocolate

some shredded chocolate.