Adapted from Peter Reinhart's Artisan Breads Every Day - Soft Sandwich Bread and Rolls
It was my birthday. There was no birthday cake. I took the day off from work to rest. I've been thinking what should I make myself. I decided to make a chocolate bread, I miss Gardenia Chocolate Bread, soft and full of chocolate.
I looked around my recipe books, but couldn't find it. Well, I had to improvise. Reinhart's recipe usually turns out well. I decided to go for it.
Melting the butter and chocolate, I decided to add the honey in as well.
Mixing the rest together I kneaded the dough first. Then add in the chocolate mix - 80g of it. I had quite a bit of a difficulty in mixing them together. But finally it got together.
The dough felt dry and I had to mix a little bit of water. After mixing it into a ball, I put into the fridge and went out.
In the evening, I took it out. The dough didn't seem to have risen. I had to leave it out at about 3 hours before the dough finally relax and expanded. I should have left it rise for a little. The dough seems tight still.
Anyway, I decided to go ahead and shape it into a loaf. Using the rest of the chocolate mix, spread it on the dough, and threw in the shredded chocolate, rolled it up and put it into the loaf pan.
I let it rise, again, it took a long while to rise. It didn't quite rise to double, I left it to rise for 5 hours. In the middle of the night, I woke up to see that it has risen to 70% of the loaf pan, and I decided to bake it. Heating up the oven at 190 degrees celsius, I put the loaf in to bake about 50 minutes.
The bread smelt really chocolaty. I like it, it was a little too dry, I shouldn't have added the flour. But, well, it was still the nice chocolate bread that I like, not as soft as Gardenia, but good enough for the day..... I said to myself, Happy Birthday!
397g Flour (added 50g flour thinking that of the additional liquid that I added from the chocolate, however, this made the dough too dry)
4.5g instant yeast
42g unsalted butter melted
some shredded chocolate.