|The finished loaf |
(flour not icing sugar on top - terrible light, bad camera; hey ho)
I based this recipe on a milk loaf because I thought it would provide a nice rounded, slightly sweet background for the dark chocolate. A milk loaf replaces water in the dough with milk, and is good with a bit of added sugar. Here's the teabread recipe.
470g strong white bread flour
30g cocoa powder
30g butter, softened
10g fast-action yeast
25g caster sugar
320ml semi-skimmed milk, tepid
125g chocolate, roughly chopped - either all dark (not the really heavy stuff, just 35% cocoa solids - Bourneville the best for this) or equal proportions of dark, milk and white
|Shaped dough ready to prove|
Spread the chopped chocolate on a flat surface and, once you've punched the air out of the dough, knead it in until all the chunks are fully incorporated. Some bits may keep falling off, but if you stick them on and they will be engulfed by the dough as it proves. Leave it to do so for an hour, flouring and slashing the dough after half an hour, as usual, and turning on the oven to 200C (400F, gas 6).
Completely, utterly delicious. In fact, I think Dan could have done with three thumbs for this. It's like a bready cross between chocolate cake and pain au chocolat, but with far less of the fat and sugar.
|Dan's Thumbometer- double yum|