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1 Easter Chocolate Bread

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Easter Chocolate Bread

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Ingredients

12 slice(s)

  • 1.5 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 25 grams cocoa
  • .5 teaspoon salt
  • 250 grams plain flour
  • 1 teaspoon instant espresso coffee
  • 1 sachet Yeast, i used 10 grams
  • 1.5 tablespoons dark brown sugar
  • 25 grams Milk chocolate callouts, or chopped quality chocolate
  • 25 grams slithered almonds, or chopped almonds
  • 50ml olive oil
  • 1 egg yolk, whisked
  • 150ml warm water
  • slithered almonds, for garnish
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Recipe's preparation

    Bread dough

  1. Add spices, cocoa, salt, plain flour, coffee and yeast into TM bowl mix together on speed 7 for 5 seconds 

  2. add the rest of ingredients including the slithered almonds and mix for 6 seconds on speed 6 on reverse 

  3. knead for 20 seconds on interval speed to form ball leave

  4. leave in TM bowl for 1 hour 

  5. using spatula lift dough up off blade and replace lid knead for 3 minutes on interval speed

  6. Tip out onto Thermomat and using a rolling pin roll out to rectagle

  7. roll up the dough into a log shape place onto ThermoMat , sprinkle with slithered almonds

  8. Prove for 1 hour or until doubled in size

  9. Bake in preheated 180 degree oven for 25 minutes or till sounds hollow when tapped

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Tip

Delightful served with Orange of Cumquat Marmalade 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • we served this at our last

    Submitted by efthermo on 26. January 2012 - 11:04.

    we served this at our last training day and it went down well it has a lovely light texture and worth the long proving 

    it is interesting using plain flout instead of Bakers/Strong flout - it has a lovely bitter sweet taste to it 

    it makes 1 loaf so easy to handle would be fantstiic served with coffee moring or for a delightful addition to Brunch  Cooking 7

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