Thursday 18 July 2013

Cocoa Bread by Eleanor Lim

Cocoa Bread by Eleanor Lim

Cocoa Bread
(Recipe adapted from Home baking 星期天的烘焙时光)


235 gm bread flour
15 gm cocoa powder
5 gm yeast
45 gm sugar
1 egg (50gm)
120 gm milk
30 gm unsalted butter
4 gm salt


1) Place the dry ingredients (flour, sugar, yeast + salt) and stir together. (Yeast must not be placed in direct contact with salt as it will become inactive)  

2) Add in the wet ingredients (egg & milk).

3) Mix for 8-10mins using dough attachment. Add in butter and beat again for 10min. The dough will be sticky, so oil your hand to help with hand kneading until the dough is smooth & elastic. Takes abt window pane test to check for beginners. Dough should not tear as you stretch it thinly.

4) Oil bowl and put the dough inside, cover with kitchen towel (I use cling wrap) and leave dough to proof for an hour till doubled in size.

5) Punched the air out and divide dough into 3 portions. Each roll into ball, cover and let it rest for 15 mins. 

6) Grease the loaf pan (20cm*10cm) 

7) Flatten out into rectangular, fold in both sides and roll into a loaf and pinch the edges tightly. Repeat for the other 2 dough.

8) Place the 3 rolled dough side by side, with the closing ends facing down. 2nd proofing for 45min. 

9) Egg wash and bake at 180c preheated oven for @ 25-30mins.

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