I wanted to make some bread for a friend, and decided to fall back on my trusted carrot bread recipe.

It's always a good feeling to know that the recipe will work. When I'm using a familiar recipe, it gives me confidence. Unlike times I'm trying new recipes... my heart beats faster... and I get a bit anxious wondering if everything will turn out well.

Anyway, my friend loves the carrot bread. I thought "Why don't I tweak the recipe a bit to create different flavors?" ... and the flavor that pops up in my mind was chocolate... hmm yum yum!!

As you can see, my bread needed more chocolate chips.


 
But I was glad that the color of the bread turned out well. Look at the shine! Doesn't it look like those from the bakery? Here's the trick: about 30 mins into baking, I tented the top with aluminium foil. But you really need to know how your oven works before deciding if you need this step.



I am quite pleased with the way the swirls turn out too.... Finally, after many rounds of practise, I found the way to rolling the dough =)

Chocolate Bread

Ingredients
143g chocolate milk
35g egg (beat a whole egg first, before measuring out the quantity needed)
25g caster sugar
5g salt
250g bread flour
4g instant yeast
38g butter (unsalted)
chocolate chips, approx 36 mini ones

Method

• Place milk, egg, caster sugar, salt, bread flour and yeast into the mixing bowl. Mix all the ingredients together, until the dough comes together and gluten has developed.

• Add in the butter, and knead until the window-pane stage. *Using my KitchenAid mixer, that took me about 30 mins. I usually start on a low speed (2) and slowly increase the speed to (6)

• Place the dough in an oiled bowl. Cover with cling wrap and and let it proof till doubled in size. This will take about 60 mins.

• Remove dough and punch out the gas. Divide dough into 3 equal portions. Each dough is about 164-165 grams. Roll and shape into balls. Let the doughs rest and relax for 15 mins. *Dividing the dough into equal portions will ensure all 3 parts can rise to the same height during the 2nd proof

• On a lightly floured surface, flatten the round dough and roll it out. The rolled dough will still be circular in shape. Take the dough from the top and fold it towards the centre. Pinch down the seams. Take the dough from the bottom and fold it towards the centre. Pinch down the seams. You would have a longish dough now. 

• Flip over the dough, so that the side with the seams face the floured table.  Roll out into a longish shape. 

• Sprinkle chocolate chips onto the dough. Then roll up the dough swiss-roll style. Do the same for the two remaining doughs. *I would put 12 chocolate chips onto each longish dough, based on earlier experience

• Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. *I used to grease my tin with sunflower oil, but this time round, I tried with melted butter. Helps in removal, and gives the bread a nice color

• Bake at pre-heated oven at 180deg C for 50 to 60mins. The bread is done when the sides are evenly browned. *I took 55 mins

• Unmould the bread immediately when removed from the oven. Let cool completely before slicing.

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