Now, my dear husband Jay has just written a column for The Observer about how the best food comes about through invention and how, to be inventive, you have to be prepared for the outcome to be disgusting. He wanted us to use that word, 'disgusting', on our blog, so that his newspaper could link to it as an illustration for his column. Which I object to, because Dan and I are in the business always of inventing the delightful (though I admit I had my suspicions over the Laughing Cow and pecan bread).
And the milkshake bread was never going to be a disaster. After all, nothing in life can go wrong when you have chocolate. Mind you, I never cease to be surprised at what happens when you add liquid to bread.
I used a milk loaf recipe to make the bread, of course, adding the right amount of a quite strong chocolate milkshake instead of just plain milk and leaving out the sugar that most recipes include (because there is already sugar in the milkshake mix). I used my usual method, as for the Basic white bread.
|Dan's Thumbometer - Double yum|
30g butter, softened
10g fast-action yeast
300ml warm chocolate milkshake, made using supermarket powder
OK, when I say that I never cease to be surprised by how a bread turns out, I don't on this occasion mean that I have been bowled over by a taste innovation. What surprises me is how specific added flavours so often just disappear. It happens with beer bread; you add a whole load of tasty frothy bitter and the only discernible difference from a bread made with water is a little more of a yeasty flavour. And it happened with the chocolate bit of the milkshake in this bread. Gone. Disappeared. But we did produce a lovely milk loaf with a good-looking dark crumb. Dan, of course, was very happy. The boy still hasn't met a bread he didn't like.