Lighthouse Chocolate Bread
Another delicious recipe from Green & Black's
Preparation Time:20 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
- 1 cake fresh yeast or one packet dried yeast
- 120g minus warm water
- 50g sugar
- 1 large egg yolk
- 20g unsalted butter, softened
- 450g unbleached white bread flour
- 1 tablespoon salt
- 35g Green Blacks organic unsweetened cocoa powder
- 225g dark chocolate, minimum 60% cocoa content, roughly chopped
- 1 egg yolk for glazing
- Combine the yeast, water, and a generous pinch of sugar in a bowl and set aside for 5 to 10 minutes until bubbly. Add the egg yolk and butter to the yeast mixture.
- If using a stand mixer, place all the remaining ingredients in the bowl and mix with the paddle for 1 minute on low speed to combine. Add the yeast mixture and mix with the paddle until well blended. Switch to the dough hook and mix first on low speed and then on medium speed until the dough is smooth and elastic ? this takes about 4 minutes in total. Add a little extra water if it looks too dry.
- If working by hand, combine the dry ingredients in a separate blow and mix briefly with a spoon to blend. Then add the dry ingredients to the yeast mixture in a three batches, stirring well with a spoon between additions. Add the chocolate pieces in last. Knead the dough on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic. Add a little extra water if it looks too dry.
- Place the dough in a lightly oiled bowl, cover with plastic wrap and let it prove for about 2 hours in a warm, draft-free area.
- Turn out the dough onto a lightly floured board and punch down. Divide into two equal pieces and share each into an oval. Place both ovals on a greased or parchment-lines baking sheet, cover with a clean damp dish cloth, and let it prove for about 1 hour, or until doubled in size.
- Preheat the oven to 120°C.
- Beat the egg with a fork and brush it over the surface of the loaves. Place them on a baking sheet and bake for 15 minutes. Lower the temperature to 375°F for an additional 25 minutes. Watch the loaves carefully during the last 5 minutes to avoid scorching the tops. Cool on a wire rack.