Just came home from dinner with Kaylie at Baristas by Modesto not long ago and bought a few packets of dog treats from her. It is gonna be my bribe towards Wafles the next time I go to Jia‘s place. Dog treat is probably one of the things which could keep Wafles still. LOL!
I tried feeding the stray dog around my workplace with the dog treat which I bought from Kaylie and the dog was so unappreciative. He just left the treat on the roadside after sniffing them. Bacon and salami are probably not his cup of tea. xD
Anyways, I did baking today before heading out to meet Kaylie for dinner. Dad had been complaining that the bread which I had been baking recently were tough. Well, that’s the downside of bread baked in bread machine. The crust tends to be chewy and tough.
Instead of having the bread baked in the bread machine this time, I used the bread machine to knead the dough and later bake it in the oven with my newly bought loaf tin in which I used for my Mixed Berries Yogurt Pound Cake.
Chocolate Loaf (adapted from CookingMama MickeyPiggy)
I know my bread looked weird and unappealing as Dad even asked me what was I baking as it looked so dark in color. He probably thought it was a cake. LOL!
- 198g full cream milk
- 1 tsp salt
- 14g raw sugar
- 14g unsalted butter
- 300g bread flour
- 10g cocoa powder
- 1 tsp instant dry yeast
- 80g dark chocolate chips
- Measure all the ingredients in advance.
- Remove bread pan from the bread machine and install collapsible paddle.
- Place and pile up all ingredients except dark chocolate chips in the same order as above (milk, salt, sugar, butter, bread flour, cocoa powder and instant dry yeast).
- Wipe spillage outside the bread pan, if any.
- Return the bread pan into the bread machine and close the lid.
- Choose setting (Dough) and press START.
- Pour in the dark chocolate chips on the last five minutes of the kneading process.
- Wait for machine to finish all cycles before removing the bread pan from the bread machine.
- Sprinkle some bread flour on top of the proofed dough.
- Sprinkle some flour onto worktop and remove the dough from the bread pan onto the floured worktop.
- Press down the dough to release the air trapped inside and fold in the four sides to the center. Cover the dough and leave it to rest for 10 minutes.
- Sprinkle some flour over the dough and flip it over after 10 minutes rest.
- Roll the dough out and the flip the dough over again so that the smoother side will be facing out when rolling later.
- Roll the dough up and place it on a lined baking tin.
- Spray some water on the dough and left the dough to proof in the oven for about 40 minutes to an hour.
- When it is done proofing, apply a layer of egg wash on top of the proofed dough and bake in a preheated oven of 160 degree Celsius for 20 to 25 minutes.
- When the baking is done, remove the loaf immediately from the baking tin to cool. Allow the loaf to cool completely before slicing.
To be honest, the swirls were unintentional. The swirls were a result of imbalance kneading, I guess. It is not advisable to pour in the chocolate chips during the kneading process as the bread machine produces heat while kneading and the heat will melt the chocolate chips.
So, it is best to fold in the chocolate chips manually when the dough is ready after the first proofing. If you are using a stand mixer for the dough, adding in the chocolate chips while kneading is no problem.
My colleague was asking me why my bread was so small in size. LOL! After testing my final product, I am happy to say that I am satisfied with my baking this time round. The bread was soft and it was not sweet but slightly salty though.
PS: Recipe was adapted from CookingMama MickeyPiggy but folding method and baking time were adapted from My Mind Patch.