Dave's Chocolate Bread
Warning! Dangerous when warm!
|Active Dried Yeast
6 rounded tablespoons
|Hi-Grade White Flour
|Eggs, lightly beaten
1/2 to 3/4 cup
- Dissolve yeast in 1/4 cup of warm water, and add a teaspoon of sugar. Leave in warm sheltered spot until frothy.
- Combine yeast mixture with all the remaining ingredients except the chocolate chips in the large bowl of your mixer, and process until a dough has formed that comes away from the side of the bowl.
- Remove and knead for ten minutes or so, adding a little flour if mixture is still at all sticky.
- Set aside in a lightly oiled bowl with plastic wrap across the top in a warm sheltered spot. (If you are using a ceramic bowl, it helps to give it a minute in the microwave beforehand to warm it slightly.). The first rising can be somewhat lengthy, up to an hour or so.
- Punch down, and knead a little more. Flatten out and sprinkle about half of the chocolate chips over the surface. Roll it up and knead some more, then set aside in its bowl to rise again.
- Lightly oil an oven tray and dust with flour. When the dough has risen a second time, divide it into two.
- Preheat the oven to 180 - 190C. Take each piece, one at a time, and roll it out or flatten it with your hands to about 2cm thickness. Sprinkle half of it with half of the remaining chocolate chips and fold the other half over the top. Place on one side of the oven tray to rise. Repeat with the second piece. With a sharp knife, lightly draw a cross on top of each loaf.
- When the dough has risen again and the knife cuts are well and truly opened up, place the tray in the middle of the oven and bake for approximately 50 minutes. When it is cooked, a loaf will sound hollow if you tap it's bottom.
- Serve it sliced with butter. You can let it get cold if you like but it seldom has a chance to in our family.
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