Chocolate Bread Recipe

INGREDIENTS

7g quick rise yeast

1/2tsp granulated sugar

75g butter or baking marg, melted

1/2 cup granulated sugar

2 cups plain flour, sieved

2 eggs, beaten

5tbsp milk

4tbsp cocoa powder, sieved

METHOD

Put the packet of yeast and the 1/2tsp sugar in a mug with 75mls warm water, stir and put to one side for at least 10 minutes.

In a large mixing bowl add the melted butter, sugar and milk.

Stir until well combined and then stir in the beaten eggs.

Add the flour and cocoa powder gradually while stirring all the time.

Add the frothy yeast mixture and beat well until the dough is smooth and stretchy. If the mixture is too wet add more sieved flour until the right consistancy is formed.

Cover the bowl with cling film and leave in a warm place to rise for about half an hour. In the airing cupboard would be ideal.

Preheat the oven to 180C, 350F.

Grease a standard size loaf tin.

After the dough has risen give it a quick stir and pour it into the prepared tin.

Bake in the centre of the oven for about 45 minutes until firm to the touch.

Cool slightly in the tin then transfer to a cooling rack.

Serve warm spread with butter, lemon curd, jam or chocolate spread or any other sweet spread that takes your fancy.

Store the remainder in an airtight container.

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