Wednesday, 15 May 2013

Mini chocolate loaf

Soft and buttery mini loaf with melted chocolate.  Great for breakfast of with a cup of tea.  Smell of butter and chocolate when you are baking it is just so amazing- you can't wait to eat it.  Bread it best served warm, when the chocolate is melted and dough soft.  The recipe comes form 'The bread book', I only twisted it a little.


For the dough:
  • 500g strong white bread flour
  • 4tbsp soft butter (make sure you use good quality, unsalted butter)
  • 1tsp salt
  • 4tbsp sugar
  • 8g easy bake yeast (2tsp)
  • 4eggs
  • 6tbsp luke-warm milk
For the filling:
  • 100g dark chocolate
  • 70-80g milk chocolate
  •  icing sugar for dusting
Mix flour with salt, sugar and yeast.  Add butter and make crumble- like mixture.  Add slightly beaten eggs and milk.  

Knead the dough for about 5 minutes until smooth.  Place the dough in a bowl and cover, leave in a warm place to rise for 1,5h.

Divide the dough into 12 parts and roll each one out to make a rectangle.  Divide your chocolate into 12 portions (dark and milk chocolate) and place both in the middle of each rectangle.  

Shape a mini loaf and place in prepared mini loaf tin (buttered and floured).  The recipe shouold make 12.

Leave to rise for further 40 minutes, then bake at 180 C for about 15mins until golden brown and baked through.  

Leave to cool a little in the tins, then take out and dust with icing sugar.  


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