My kids enjoyed these breads with spreading some more sweetness to it by applying Jam, My second daughter was very happy that her mum wouldn't grumble if she is not eating herbs in her sandwich, as she herself has a baked this.
This bread didn't even last for 3 days, they even had it for breakfast.., when asked they did not have time to eat cornflakes so they decided to munch on these qucikies... :))
Coming to the recipe here..
DOUBLE CHOCOLATE AND CINNAMON BREAD
minimally adapted from Gino D' Campo recipes
170 grms strong white flour
170 grms Whole meal flour
230 ml with warm water**
15 grms fresh yeast
40 grms Cocoa powder
1 tsp Cinnamon powder
1/2 tsp salt
50 grms Brown sugar
25 grms Butter
80 grms good quality Milk Chocolate
Melt the Fresh yeast into the water, in 1/4 cup water until it is completely dissolved and sprinkle a tsp of sugar on to it and leave it aside for few minutes it starts bubbling up.
Take a loaf pan brush butter and oil on to the loaf tin.
Meanwhile Sift both the flours, Cocoa powder, Cinnamon powder, salt and sugar mix them well until well combined.
work in the butter into the flour until well combined.
Make a well in the center pour the yeast solution and water ( add water accordingly ) and make it into a dough.
Knead the dough until smooth and elastic at least for 10 minutes, oil the bowl and place the dough in the bowl and cover with clingfilm, Leave it to rise in a warm place until they double in size.
Preheat the oven to Gas mark 7 / 220 degree Centigrade
Once the dough is doubled in size, punch the dough down and shape it into square dusting flour on the surface.
Chop milk chocolate into small pieces and spread it around the square leaving the sides, now roll it from the longer side and cover both the ends by pulling the dough together.
Then cover the long end nicely and place this seam side down on to the prepared loaf tin and leave it in a warm place by covering it with a cling film until it rises again.
Once it rises, brush it with milk and bake it in the preheated oven for 10 minutes, after 10 minutes lower the temperature to 180 degrees / Gas mark 5 and bake for a further 35 minutes.
Once well baked remove it from the oven and brush it with melted butter and leave it to to cool down for 7 to 8 minutes on a wire rack to cool.
Remove it from the loaf other wise underneath of the bread becomes soggy at the bottom because of the heat from the loaf tin, allow it cool removing from the tin completely.
Then slice up the loaf for breakfast, Lunch box or for snacking or for after Tea.
MY VERDICT: The bread was tasty only thing I found was the swirls very distinct when it came out from baking which you can see.
Sending this to Bake-a-thon series of Champa, do not forget her blog and my dear friends as well, Priya, Preethi, Srivalli and Sumana.
Thanks to you Jayashri, i made it and it was a big hit!! my colleagues all wanted to know the recipe... am now tempted to try all your other bread recipes.
Looks yum. Will love to try this
Double chocolate, cant ask more, stunning bread..
I have never tried baking breads...so tempted to try...
looks so nice!!! I actually like the swirls a lot!!! looks very professional!!
Ongoing Event - Let's Party - Eggless Bakes and Treats
Ongoing Event - SYF & HWS - Ginger
My kids will love these too! Too yummy 🙂