I decided to base this bread off of a white bread recipe from Peter Reinhart’s The Bread Bakers Apprentice, from page 268. I needed a reliable recipe for soft bread while only leaving the chocolate aspect to chance. I’m using almond milk for this bread, it lasts longer than regular milk so it’s all I buy. Using the same weight of regular milk should produce the same results.
To make the ganache I used one cup of heavy creamer, minus 1/4 cup that I used to make Lavender Truffles and an equal weight of chocolate chips (178g each). Brought the creamer to a simmer, added the chocolate chips and let stand for a few minutes then stirred until smooth. It made around 230g of ganache. I put what was left in the freezer, apparently it will last for 9 months.
I meant to buy espresso powder, but ended up getting cappuccino drink mix instead.
- 560g Flour
- 331g Milk
- 8g Yeast
- 11g Salt
- 2 Tbl Espresso powder or instant coffee (optional)
- 93g Honey or Sugar
- 49g Egg, lightly beaten (Approx. 1 large egg)
- 60g Cocoa powder
- 55g Shortening
- 110g Ganache
- Add 560g flour, 8g yeast, 11g salt, and 2 Tbl espresso powder to a bowl and stir to combine
- Add 93g honey, beaten egg, 331g milk, 55g shortening and 110g ganache and mix.
- Place dough on a lightly floured surface and knead for a minute or two to combine everything
- Knead dough in stand mixer with dough hook for about 15 minutes. Add some extra flour if needed so the dough doesn't stick to the bottom of the bowl.
- While the dough is in the mixer, coarsely chop the white chocolate.
- When the dough is ready, place it on a lightly floured surface and flatten
- Spread some white chocolate on top
- Fold and flatten
- Add the rest of the chocolate and fold again
- Knead a few times and form dough into a ball
- Oil a bunt cake pan, and make a hole in the centre of the dough
- Put into pan, flatten dough so it's evenly spread around and cover
- Let rise for about 2 hours or until doubled. My kitchen was pretty cold, so I left it in the oven with the light on.
- Heat oven to 176C/350F and bake for 35 - 40 minutes or until the internal temperature is around 90C/195F.
The bread isn’t too chocolatey, and could use more white chocolate, or just cut into smaller pieces. I probably could have added the rest of the ganache when adding the white chocolate to give it a bit more of a chocolate flavour but otherwise it still turned out good.
View Bakers Percentage spreadsheet.
If you’d like to use this recipe to make a specific amount of dough, you can download the spreadsheet from Google Docs (download as Excel or OpenOffice) and enter a new weight into the Desired Weight cell at the bottom.
I’ve submitted this post to YeastSpotting.