It's Potluck week at I Heart Cooking Clubs (IHCC). For this week, I've made Tessa Kiros's Chocolate Loaf. This is not a cake, but a chocolate yeasted bread, a recipe from her cookbook, Apples For Jam, of which I did not have the pleasure of owning it yet! This recipe however can be found in another book of Tessa's, "Tessa Kiros - The Recipe Collection", which I bought almost a year ago. This book is a collection of selected recipes from five of her best-selling cookbooks ; Falling Cloudberries, Apples For Jam, Piri Piri Starfish, Venezia and Food From Many Greek Kitchens.
A basic straight forward bread to make. I use the stand mixer to knead the dough. I have used instant yeast to replace fresh yeast, using half the weight of fresh yeast. And since it is instant yeast, I whisk the yeast into the warm milk to dissolve and proceed with the recipe, without having to wait for the yeast to foam, if fresh yeast or active yeast is used. This bread is baked in a 12 x 4-1/2 inch loaf tin. I've used my pullman loaf pan of that size, and the baked bread turns out not really high. To get a taller loaf, I would use a smaller pan the next time.
The loaf turns out wonderful with moist and soft crumbs. Surprisingly, this bread has that bitterness of the cocoa powder, but in a very nice "cocoa-y" taste. You would want to eat slices of these bread , either plain or toasted, with some sweet jam. I had mine, spread with one of my favourite jam, Lemon and Lime Marmalade from Marks & Spencer. Makes a lovely breakfast with a morning cuppa.
(adapted from Tessa Kiros - The Recipe Collection)
Makes 1 loaf
15gm (1/2 oz) fresh yeast (I use 7gm instant yeast)
40gm (1-1/2 oz) caster (superfine) sugar
310ml (10-3/4 fl oz/1-1/4 cups) milk
400gm (14 oz) bread (strong) flour or plain (all purpose) flour
40gm (1-1/2 oz) unsweetened cocoa powder
40gm (1-1/2 oz) butter, melted
Crumble the yeast into a large bowl and add the sugar. Gently heat the milk in a small saucepan until it feels just a bit hotter than your finger, then add it to the yeast. Stir through and leave for 10 minutes or so, until the surface starts to turn spongy. (I added the instant yeast to the milk, stir to dissolve and proceed to add the rest of the ingredients). Add the flour, cocoa powder, butter and a pinch of salt and mix it well. Knead with your hands for about 6 minutes until the dough is smooth and elastic with no lumps. (I use the stand mixer with the dough hook to knead the dough for about 10 minutes). If your dough is very soft, leave it in the bowl and just punch it around and squeeze it with one hand, holding the bowl with the other. Cover the bowl with a heavy tea towel and leave it in a warm and draught-free place for 1-1/2 to 2 hours until it has puffed right up. Butter and flour a 30x11 cm (12x4-1/2 inch) loaf (bar) tin.
Knock the dough down to flatten it and shape it to the size of the tin. Drop it in, cover the tin with the tea towel and leave it again in a warm place for anywhere between 30 minutes and an hour, until the dough has puffed up over the rim of the tin. While the dough is rising, preheat the oven to 180C (350F/Gas 4).
Remove the tea towel and bake the loaf for about 25 minutes, or until the top is firm and the bread sounds hollow when tapped on the bottom. Tip out onto a rack to cool. Once it has cooled down completely, this loaf can be frozen (even just a chunk of it) in a plastic bag and saved for another moment in time.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
February 2017 Potluck
I'm linking this post with Cookbook Countdown #14 hosted by