Chocolate Bread

• 
• Ingredients
• • 450g (1lb) strong, white bread flour
  • 25g (1oz) cocoa powder
  • 1 sachet easy blend yeast
  • 1 tsp salt
  • 50g (2oz) soft brown sugar
  • 300ml (½pt) lukewarm water
  • 75g (3oz) plain chocolate, roughly chopped

Method

Central Heating & Freestanding Models: Set the oven thermostat to 200°C

1. Grease a 900g (2lb) tin or a 1.5 litre souffle dish
2. Sieve the flour and cocoa powder together into a large bowl and add the salt, sugar and dried yeast
3. Add the water and oil mixing well together to form the dough
4. On a lightly floured surface, knead the dough for 5 minutes (an electric mixer with a dough hook attachment can be used but take care not to over mix)
5. Brush a large bowl with melted butter and toss the kneaded dough in the bowl, covering the complete surface with the butter
6. Cover the bowl with greased cling film or a dry cloth and let the dough rise for 1 hour or until it has doubled in size
7. Coarsely chop the chocolate and chill
8. Knead the risen dough (knock back) for 2-3 minutes then add the chocolate pieces, carefully kneading them into the dough
9. Place into the greased tin, cover and leave to rise for a further 30 minutes
10. Bake on shelf position 3 of the top or roasting oven for 30-35 minutes or until a hollow sound is heard when the base is knocked
11. Chocolate bread can be toasted or served Italian style with a soft cheese such as mascarpone