Ingredients
1 portion(s)
Bread Dough
- 250g lukewarm water
- 3 tblsp Evoo
- 1 1/2 tsp salt
- 1 1/2 tsp Dried chili
- 1/2 tsp cinnamon powder
- 75g dark chocolate
- 1 Tblsp cocoa powder
- 350g bakers flour
- 50g cornflour
- 2 tsp Rapadura Sugar
- 2 tsp Yeast
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6
1h 22min
Preparation 12minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Add Choc and Chili to the TM bowl and chop 10sec/Sp9 then set aside. No need to wash the bowl.
Add Water, yeast and rapadura sugar to the bowl and warm 1min/37deg/sp1.
Add all other ingredients including the choc/chili mix, remembering to add salt last.
Mix 6sec/sp6, then knead for 4 mins.
Leave in TM bowl untouched to prove for 10 mins.
Turn onto a Thermomat and knock back flat.
Roll into a log, then pop into TM Bread tin and pop in oven to prove 30deg for 45 mins, then cook 175deg for 22 mins.
Take out of tin immediately.
Serve warm with butter (or Cinnamon butter) or use as toast with butter and/or jam.
Dough
Accessories you need
-
Spatula TM5/TM6
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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.
Comments
Add a commentExtra Virgin Olive Oil
Extra Virgin Olive Oil
Just wondering what Evoo is
Just wondering what Evoo is
I love the "kick" from the
I love the "kick" from the chili, it's delicious