Today we made Italian chocolate chip bread from a recipe Eva had chosen in a book ‘Bread 100 everyday recipes’ we’ve had laying around for a few years.
The recipe and method were nice and simple for the girls to do and they absolutely loved eating it too!
I shared these pictures on my Instagram and after @wendy_naptimenatterblog asked if I would share the recipe I decided to share the recipe on the blog for anyone who wants to use it since it really is so simple yet so delicious and fun to make! Especially with Cadbury’s chocolate spread…
Fancy giving it a try yourself?
You will need
Vegetable oil for brushing
225g/8oz plain flour + extra for dusting
1tbsp cocoa powder
Pinch of salt
15g/1/2oz butter plus 1/2tsp melted butter for brushing
1tbsp caster sugar
1 sachet easy blend dried yeast (We used 7g Allinsons easy blend dried yeast)
150ml/5fl oz lukewarm water
55g /2oz plain chocolate chips
1. Brush a baking sheet with oil. Sift the flour, cocoa powder and salt together into a bowl. Add the butter and cut it into the dry ingredients,
then stir in the sugar and yeast.
2. Gradually add the water, stirring well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl. Turn out onto a lightly floured surface and knead for about 1o minutes, or until smooth and elastic.
3. Knead the chocolate the chips into the dough, then form into a round load. Put the loaf onto the prepared baking sheet and cover. Leave ti rise in a warm place for 1-11/2 hours, or intil the dough has doubled in size. Preheat the oven to 220°C/425°F/Gas mark 7.
4. Bake the load in the preheated oven forb10 minutes,
then reduce the oven temperature to 190°C/375°F/Gas mark 5 and bake for a further 15 minutes. Transfer the loaf to a wire rack and brush the top with the melted butter. Cover with a tea towel and leave to cool.