Chocolate Mocha Bread

Again, I didn't post both video and blog much lately.

I still bake a lot (almost every day, haha) but most of the problems came from the time that I baked, the light was not enough to shoot the video.

So, some of the recipes need more time, until everything is right, time, light, and the people who will eat it.

Anyway, I will try to make each video as good as I can ^^.

Now, let's talk about this bread.

I can't remember how many times I tested this recipe. 

This rich and flavorful bread is packed with cocoa powder, coffee, chocolate, and nuts. 

Two main problems with this recipe were the amount of sugar and the fat. But don't worry, I already fixed it.

First, for the sugar amount, I suggest you use yeast that is designed especially for doughs high in sugar (I use saf-instant gold).

Second, the fat, both cocoa powder and whipping cream are fat, so you should not knead it into the bread dough in the first place. Knead the dough until it develops enough gluten, then add the cocoa powder and whipping cream with the butter will make the bread rise beautifully. If you want to make sure that your bread will rise, choosing bread flour with 12% protein is another option.

For the chocolate lover, you can change from chocolate chip to dark chocolate chunk too. 

Recipe: Chocolate Mocha Bread

สูตรภาษาไทย: ขนมปังช็อกโกแลตม็อคค่า

日本語のレシピ：チョコレートモカパン

Youtube: ขนมปังช็อกโกแลตม็อคค่า/ Chocolate Mocha Bread/ チョコレートモカパン

Chocolate Mocha Bread

Make with 6 × 25 × 6 cm pan 

Bread dough

20 g  .......................... Unsalted butter, 
15 g  ........................... Cocoa powder
20 g ........................... Whipping cream

150 g .......................... Bread Flour

30 g ........................... Brown sugar
2.4 g ........................... Instant yeast
4.5 g ........................... Milk powder

2.4 g ........................... Salt

1.5 g ........................... Malt extract (Optional)

30 g ........................... Whole egg

68-72 g ...................... Milk

2 g .............................. Instant coffee granules

55 g ........................... Macadamia nuts

40 g ........................... Chocolate chips

Decoration

................................... Macadamia nuts

................................... Chocolate chips

................................... Dark chocolate

Put the butter into a bowl, sift the cocoa powder, and pour the whipping cream into the bowl.

Mix to combine.

Put the bread flour, brown sugar, instant yeast, milk powder, and malt extract (if used) into a bowl and whisk to combine.

Put the salt into the bowl and mix again.

Mix the milk and instant coffee together.

Pour milk mixture and egg into the bowl.

Mix to combine.

Remove from the bowl and knead for 7-8 minutes.

Or until the dough is smooth.

Knead the butter and cocoa powder mixture into the dough.

About 5-6 minutes.

Cover and let it rise for 1.30 hours.

Meanwhile, roast the macadamia nuts in a 180℃  Preheated oven for 5-7 minutes.

Chop and let it cool completely.

When the dough is ready.

Roll the dough into 20 x 24 cm.

Sprinkle the chopped nuts and chocolate chips over the dough.

Roll into a log.

Cut the log in the center.

And twist the dough together.

Brush 6 × 25 × 6 cm pan with unsalted butter.

Put the dough into the prepared pan.

Cover and let it rise for 40-50 minutes.

Meanwhile, preheat an oven to 200℃. 

When the dough is ready.

Put it into the oven. Decrease the temperature to 180℃, and bake for 20-25 minutes.

After baking, tap the pan over the counter.

Remove from the pan and let it cool completely on a wire rack.

Decorate the bread with melted chocolate, macadamia nuts, and chocolate chips.

Chocolate Mocha Bread