Saturday, 14 September 2013

Chocolate Bread (Vegan)

This indulgent chocolate loaf is great for a weekend breakfast treat. I've previously made this recipe with eggs and milk, so I thought I'd have a go at a vegan version. Just a word of warning...due to the high sugar content, if you toast this bread, make sure you do so on a low setting, unless you want a burnt offering!
  • 2¾ cup white bread flour
  • ¼ cup unsweetened cocoa powder
  • 1 cup dairy-free milk
  • 1 tbsp dairy-free spread or vegetable oil
  • 4 tbsp soft brown sugar
  • 1 sachet of fast action dried yeast
  • ½ tsp salt
  • ¼ tsp ground cinnamon (optional)
  • 100g/4oz dairy-free chocolate, chopped into chunks
If using a bread maker, put in all ingredients (except the chocolate) and set on the dough setting. 

If making by hand, place the dry ingredients (except the chocolate) in a large bowl. 
Mix in the spread/oil.
Slowly knead in the milk until you have a soft, but not sticky dough. Cover the bowl and leave to prove for 1 hour in a warm place.

Once proved, flatten the dough and knead in the chocolate chunks. 
Place in a well greased loaf tin. Prove for a further 30 minutes.

Bake in a pre-heated oven at 190C/180C Fan/Gas 5/375F for 25-30 minutes. Turn out and cool on a wire rack.

Alternative: Add ½ cup of dried raisins, chopped dried dates or cherries, along with the chocolate.

Suitable for freezing.
Pin It

4 comments:

  1. OMG! You got me at Chocolate! loll

    sounds delicious!

    ReplyDelete
  2. Haha, thanks! My kids certainly enjoyed it for breakfast this morning :-)

    ReplyDelete
  3. This is the kink of bread my kids loooooooooooooooooove!

    ReplyDelete
    Replies
    1. Thanks, mine too...the more chocolate, the better!

      Delete

Thanks very much for your comment. It will be visible after approval.

LinkWithin

Related Posts Plugin for WordPress, Blogger...