Chocolate bread

By Hope Malau
20 December 2013

Totally wicked - the irresistible combination of freshly-baked bread and chocolate!

Serves 6 or more Preparation time: 5 min Rising time: 1 hour Baking time: 40 min

  • 750 ml (3 c) flour
  • 60 ml (¼ c) sugar
  • 15 ml (1 T) dry yeast
  • pinch of salt
  • 250 ml (1 c) warm water
  • 45 ml (3 T) oil
  • 2 eggs
  • 80 ml (? c) chocolate spread
  • 1 egg whisked with 5 ml (1 t) water

1    Mix the flour, sugar, yeast and salt in a large bowl.

2    In a smaller bowl whisk together the water, oil and eggs until well mixed. Pour the water mixture over the flour mixture and mix until a soft dough forms.

3    On a floured surface knead the dough until smooth, adding more flour if needed to form a firm dough.

4    Transfer the dough to an oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour or until double in volume.

5    Preheat the oven to 180 °C. Grease a 9 x 5 cm loaf tin.

6    Roll out the dough into a 32 x 40 cm rectangle. Spread with the chocolate spread, leaving 2 cm border all around. Starting at one of the shorter edges, roll up the dough. Pinch the ends to seal.

7    Transfer the dough to the prepared baking tin and brush with the egg mixture. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.

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