Ingredients for the cocoa and chocolate chip bread:
- 250g of T55 flour
- 30g of unsweetened cocoa
- 10g of sugar
- 1 packet of dry baker’s yeast
- 180ml of warm water
- 20g of semi-salted butter
- 100g of chocolate chunks or chips
Add the dry yeast.
And the sugar.
Knead again for 5 minutes.
Put a stretch film on the contact.
Let rise in a warm place for 1h30 to 2h. The dough doubles in volume.
Remove the gas from the dough by crushing it with your hands.
Add the chunks or nuggets.
I split the dough in half, but you can make just one large loaf.
Slightly cut the dough and let it rise again for 30 to 45 minutes.
Bake at 180°C for 15-20 minutes. Keep an eye on it and adjust the cooking time to your oven.
Delicious for breakfast with a little semi-salted butter spread on top!