Name: Triple chocolate bread
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 3/4 cup milk warm; 1 Superbake Instant Yeast; 5 - 6 Tbs muscovado sugar or treacle sugar; 85 g dark chocolate 70% chopped; 60 g butter; 2 tsp instant coffee granules; 1 eggs extra-large; 1/2 tsp salt; 1 tsp vanilla extract; 1/4 cup cocoa powder; 2 cup flour white bread; 1/2 cup dark chocolate chips or chopped; 6 orange sliced; 100 g walnuts or hazelnuts, toasted, chopped

Recipe Disclaimer

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Ingredients (14)

3/4 cup	milk — warm
1	Superbake Instant Yeast
5 - 6 Tbs	muscovado sugar — or treacle sugar
85 g	dark chocolate — 70% chopped
60 g	butter
2 tsp	instant coffee granules
1	eggs — extra-large
1/2 tsp	salt
1 tsp	vanilla — extract
1/4 cup	cocoa powder
2 cup	flour — white bread
1/2 cup	dark chocolate — chips or chopped
6	orange — sliced
100 g	walnuts — or hazelnuts, toasted, chopped

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Method:

Pour the milk (it must be luke warm) into the bowl of a kitchen mixer or a large bowl. Add the yeast, one Tbs of sugar and leave to rest for 10 minutes somewhere warm until bubbles appear on the surface.

While this is happening, heat the 85 g of chocolate and butter in a bowl suspended over a pot of simmering water. Stir with a spatula to remove any lumps, until mixture is smooth. Set aside to cool slightly.

Add the rest of the sugar, coffee granules, salt, egg and vanilla to the yeast in the bowl and mix well.

Add half of the cocoa and flour to the yeast mixture. Stir, and add half the melted chocolate. Add remaining flour and cocoa. Fold in last of the melted chocolate.

If using the kitchen processor, use the dough hook and beat for 5 minutes on medium speed. Or knead with a silicone spatula. You will end up with a thick, sticky batter.

Cover the bowl with a kitchen towel and leave in a warm place to rise for 2 hours. Grease a 23 cm loaf pan.

Fold the chocolate chips and chopped orange pieces into the batter with a spatula. Pour half the batter into the tin. Lay nuts (if using) evenly over this bottom layer. Add remaining dough over nuts. Cover and leave to rest for an hour, again in a warm place.

Preheat oven to 175°C and bake bread for 35-40 minutes. It’s ready when you tap the bread and it emits a hollow sound. Allow to cool in the tin before turning out on a fine mesh wire rack.

Serve warm with creme fraiche or double cream and a few slices of preserved orange.

Reprinted with permission of The Food and the Fabulous. To
see more recipes, click here.