- Makes 1 loaf.
- 250g (9oz) strong white bread flour
- 25g (1oz) cocoa powder
- 150ml (¼ pint) milk
- 1 level teaspoon salt
- 1 sachet (7g) of fast action bread yeast
- 25g (1oz) butter
- 2 heaped tablespoons caster sugar
- 50g (2oz) good quality dark chocolate, crushed
* Melt the butter, add the milk and warm gently together. Place the flour, cocoa, yeast, salt and sugar in a large bowl and add the milk mixture. Mix to a loose dough and knead on a floured surface for about 10 minutes. Cover with a damp tea towel and put in a warm place. When it has risen knead it again on a floured surface until it is smooth, incorporating the crushed chocolate pieces. Shape into a greased loaf either in a tin or on a greased tray and put to prove somewhere warm. When it has doubled in size, bake in a hot oven (200C, 400F, Gas mark 7) for 20 minutes. The loaf should sound hollow when tapped underneath. For a shiny crust, brush with a little melted butter after baking. Spread slices with butter or mascarpone.