Milk and Cocoa Swirl Bread Recipe
Bake this pretty swirly bread over the weekend. It is crusty on the outside but moist on the inside. It is very easy to make, the video will include a complete tutorial on how to make the bread.
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Ingredients
2.25 cups (about 335 g) bread flour
0.50 cups (68 g) cake flour / all-purpose flour
3 tablespoons (40 g) sugar
2.5 teaspoons (about 8 g) instant yeast
1 egg
7 oz cup (220 ml) warm whole milk, 120°F
1/2 teaspoon salt
4 tablespoons (57 g) cold butter, cut into small pieces
1.5 tablespoons (10 g) cocoa powder
Some water
Bread Pan size: 1 lb Loaf Pan (8.35 x 4.8 x 4.5 inches)
1. Mix the bread flour, cake flour, sugar, and yeast together with a spatula.
2. Add in the egg and warm milk.
3. Use a spatula to stir the mixtures.
4. Put on hook attachment on a mixer and start to mix the mixture for a few minutes.
5. Add the salt and butter a few pieces at a time, and knead until the dough is smooth, shiny and springy (elastic), about 20 minutes by machine.
Take a stretch test. If the dough can stretch without tearing, that means the gluten is well developed and the dough is ready for rising. If the dough tears, knead the dough for a 1-2 minutes and test it again until it is ready.
6. When the dough is ready, divide into 2 parts.
7. Spray oil/ grease inside a bowl. Transfer half of the dough into the bowl, turning it a few times to make sure it is coated with oil. Seal and place it at a warm place to rise for 60-90 minutes or until double in size.
8. The other half of the dough returned to the machine. Add cocoa powder, half teaspoon of water at one time, and knead until combined. Transfer the brown dough into another bowl and let it rise.
9. Degassing the dough. Punch down the dough to remove the air bubbles and roll it out to the length of 12 inches (30 cm). Put the brown dough on top of the white dough and roll them into a cylinder with the width almost the size of the bread pan. Pinch tightly to seal the dough together. Make sure to squeeze out the air between the dough. Please see video for instructions.
10. Put the roll dough inside the bread pan. If the baking pan used is not non-stick, lightly grease it before inserting the rolled bread dough. Cover the pan with a towel and let the dough rise for another hour or until it has reached 80% height of the pan.
11. Preheat the oven at 350°F (175°C), so it is ready when the dough has risen to the desired height.
12. Bake 28-30 minutes for a light brown crust.
13. Remove the pan from the oven, uncover and let the bread cool in the pan for a few minutes before unmolding. Let it cool completely on cooling rack before cutting and serving.
14. Enjoy!
Moist Banana Bread Recipe | Chocolate Chip Banana Bread | Tea Cake Recipe | Easy Banana Recipes
Moist Banana Bread Recipe | Chocolate Banana Bread | Tea Cake Recipe | Easy Banana Recipes @HomeCookingShow
#ChocolateChipBananaBread #BananaBread #breadrecipes #snacks #bananabreadrecipe #cake #bananachocolatecake #bananacake #chocolaterecipe #kidssnacks #teatimecake #homecookingshow
Prep Time: 15 mins
Cook Time: 1 Hour
Servings: 4
Ingredients
Banana - 3 Nos Chopped
Chocolate Chips - 1 Cup
Maida/all Purpose Flour - 2 Cups
Cinnamon Powder - 1/2 Tsp
Baking Powder - 1 Tsp
Baking Soda - 1 Tsp
Salt - 1/4 Tsp
Unsalted Butter - 1/2 Cup
Sugar - 1 Cup
Egg - 2 Nos
Boiled Milk - 2 Tbsp
Method:
1. Sieve maida, cinnamon powder, baking soda, baking powder and salt into a bowl.
2. To another bowl, add unsalted butter, sugar and whisk. Add two eggs one after one and whisk after adding every egg.
3. Add in the chopped bananas and boiled milk. Whisk again.
4. Nnow keep adding the dry ingredients mixture into the bowl in instalments. Mix well after adding the flour.
5. Add the chocolate callets and mix again.
6. Apply butter inside the tin and drop in the bread batter.
7. Spread it evenly and tap the tin for releasing the air bubbles.
8. Pre-heat the oven at 175 degrees centigrade for 15 mins.
9. Keep the tin inside and bake the bread for 1 hour at the same temperature.
10. Take the bread out of the tin and cut it into slices.
11. Chocolate chip banana bread is ready to be served.
Hello Viewers,
Today we are going to see a unique bread recipe made with chocolate chips and banana. This is an easy bread recipe which tastes great with your evening Tea or coffee. You can also store this bread in fridge for a good 2-3 days and serve whenever you have those little sweet cravings. I have used Belgian chocolate callets in this recipe, but if you can't find them, you can use either chocolate chunks or chocolate chips of your choice. Next time when you find those extra riped bananas lying on the table, try this yummy bread recipe which is equally enjoyed by kids and adults.
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Paul A Young's chocolate tea bread recipe
Paul A Young, chocolatier and chef, bakes a moist and spicy tea bread.
Read the full, step by step guide at LoveFood.com:
Perfect Ghana Tea Bread Recipe | Ghana Tea Bread
Perfect Ghana Tea Bread Recipe | Ghana Tea Bread
Hello friends, in this video I will share with you how to easily make a Perfect Ghana Tea Bread Recipe. If you watch this video of mine from the beginning to the end, you can make Ghana Tea Bread very quickly. So watch the video carefully and try to make Ghana Tea Bread. I hope you can learn something good from here. This Bread Recipe is one of Ghana’s favorite bread Hope you try and please leave me feedback. ???? Thank you for your support. ❤️❤️❤️????
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INGREDIENTS
3 cups bread flour ( recommended)
7 g Active dry Yeast ( 1 sachets )
1/4 cup butter ( half stick)
1 tsp salt
1 tsp nutmeg
2 tbsp Sugar
1 cup lukewarm water
#BreadRecipe #TeaBread #Bread
Ghana Tea Bread | Step By Step | Recipe | Lovystouch
There’s an absolute pure joy when you wake up to freshly baked homemade bread! My absolute favorite bread is the Ghana tea bread, the process in making this is an easy one. No machine needed you just need very few ingredients and right measurements and you are good to go!
#ghanateabread #teabread #ghanabread #freshlybaked #ghanaianfood #lovystouch #ghana
~~~ingredients ~~~~
3 cups All purpose flour
1/2 cup Melted butter
1 tsp salt
2 tbs sugar
1 tsp nutmeg
14g instant dry yeast
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