Italian Chocolate Chip Bread

by Janet
(Glasgow)

This Chocolate Chip Bread is very different kids love it a great tasty snack served with either butter or jam or, Italian- Style, with Mascarpone Cheese.

To Bake 1 Loaf you will need:-




1 Tsp Vegetable Oil, for Brushing

225g Plain Flour, plus extra for dusting

1 Tbsp Cocoa Powder

Pinch of Salt

1 Tbsp Unsalted Butter, Plus 1/2 Tsp Extra Melted, For Brushing

1 Tbsp Caster Sugar

1 Tsp Easy-Blend Drie Yeast

150ml Hand-Hot Water

55g Dark Chocolate Chips




Brush a baking tray with 1/2 Teaspoon of the oil, Sieve the flour, cocoa powder and salt into a bowl. Add the butter, cut it into the flour mixture, then stir in the sugar and yeast.

Gradually add the water to the mixture, stirring well to combine. When the dough becomes too firm to stir with a spoon, gather it together with your hands.

Turn it out on to a lightly floured surface and knead thoroughly until smooth and elastic.

Knead the chocolate chips into the dough, distributing them evenly thoroughout.

Form the dough into a round loaf, place the loaf on the baking sheet, cover with oiled cling wrap and set aside in a warm place for 1 1/2-2 Hours, until it has doubled in size.

Remove and discard the cling wrap and bake the loaf in a preheated oven, 220C/425F/Gas Mark 7, for 10 minutes.

Lower the temperature to 190C/375F/Gas Mark 5 and bake for a further 15 Minutes.

Transfer the loaf to a wire rack and brush with melted butter.

Cover the loaf with a clean tea towel until it has cooled.