Log in o Sign up and enjoy ThermoRecetas

Chocolate bread

Masses120 minutes8 people160 calories
1/52/53/54/55/5 (1 votes)
Loading ...

By Ascen Jimenez

Chocolate bread

Yes Yes, Chocolate bread. This is the name of today's recipe. I know it sounds weird but I think you are going to like it.

It's about a bread but more candy -because it has more sugar- and with a chocolate flavor that leaves no one indifferent.

It has been a long time since I baked bread at home - in summer it seems to be a bit lazy - but, taking advantage of the fact that the days are already getting cold around here, the time has come to inaugurate the season.

Chocolate bread

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

It is a different bread because it has a special ingredient. Chocolate bread, with the texture of sliced ​​bread and with all the flavor of chocolate.

  • Ascen Jimenez
  • Recipe type: masses
  • Calories: 160
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 450 g of bread flour
  • 25 g of bitter cocoa powder
  • 1 teaspoon of salt
  • 1 envelope dry baker's yeast
  • 25 g brown sugar
  • 10 g of extra virgin olive oil
  • 300 g warm water

Preparation

  1. We put the flour and cocoa in the glass. We mix during 10 seconds at speed 4.

  2. We add the teaspoon of salt, yeast and sugar. We program again 10 seconds, speed 4.

  3. Add the oil and water (which we will have heated slightly in the microwave) and program 5 seconds, speed 3.

  4. Now we knead our dough for 3 minutes, in a closed glass and with spike speed.

  5. When the kneading is finished, we leave the dough inside the glass, with the lid on, so that it rises for 1 hour.

  6. After that hour we prepare the mold (plum-cake type) where we will bake the bread, smearing it with a little oil or butter. We take the dough out of the glass and knead it a little with our hands. We shape it and put it inside the mold, squashing it well with our hands, so that it covers the entire base of it.

  7. We let it rise in the mold for 30 minutes.

  8. After that time, we preheat the oven to 200º. Once hot, we keep our mold inside, with the bread inside. In approximately 25 minutes we will have it ready.

  9. When we take the bread out of the oven, we unmold it and let it cool on a rack.

Equivalences with TM21

Thermomix equivalences

More information - Healthy sliced ​​bread

Source - Baked Delights (Parragon)


Discover other recipes of: Lactose intolerant, Egg intolerant, Dough and Bread, Recipes for Kids

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Sandra pons said
    ago 10 years

    what is the yeast in a bakery envelope? where do i get it? I only know the royal and the fresh

    Reply to Sandra Pons
    1.    Ascen Jimenez said
      ago 10 years

      Hello Sandra:
      It's dry baker's yeast. It is sold in boxes with envelopes (like the Royal for confectionery) and a sachet is equivalent to a cup of fresh yeast. It is quite comfortable because, unlike the fresh one, the expiration date is much longer. It is also kept in the pantry, instead of in the refrigerator.
      You can find it in many supermarkets and it is usually in the pastry area. Look because the packaging usually contains photos of breads.
      But if you have fresh yeast at home you can make this bread perfectly. You will need 25 g (a beaker) and you can add it when incorporating the water (better if you dilute it before in a glass, with a little that same water).
      I do not know if I have explained myself well ... if something is not clear to you, do not hesitate to consult me.
      A hug

      Reply to Ascen Jiménez
  2.   Azucena said
    ago 10 years

    Hello Gorgeous !
    This recipe looks really good, I'll make it later because these days it's too hot to turn on the oven, well I have a few, can it be made with whole wheat flour?
    A kiss

    Reply to Azucena
    1.    Ascen Jimenez said
      ago 10 years

      Hi Azucena:
      Of course you can make it with whole wheat flour, it will also be very tasty.
      Around here it seems that the autumn already wants to start so the homemade and warm breads are starting to feel like ... Enjoy that good weather, which we will miss later 😉
      A strong kiss !!

      Reply to Ascen Jiménez
  3.   MAJELLA said
    ago 10 years

    It looks great, one thing, is it cut and what is it filled with ?????

    Reply to MAYELA
    1.    Ascen Jimenez said
      ago 10 years

      Hi Mayela:
      We like it with butter and a little sugar, with jam or even with banana slices. It is very good for children's "sweet" snacks.
      But alone it is also very rich. Or to accompany milk for breakfast. It is less caloric than any piece of pastries and you can even serve it toasted.
      A hug

      Reply to Ascen Jiménez
  4.   Veronica said
    ago 9 years

    Hola!
    Could it be made with whole grain Arina instead of strength flour, or mix both?

    Thanks and best regards 😉

    Reply to Veronica
  5.   Veronica said
    ago 9 years

    I have already seen that they asked that question before…?
    Thanks also!

    Reply to Veronixa
    1.    Ascen Jimenez said
      ago 9 years

      😉 Thank you!

      Reply to Ascen Jiménez