1/4 cup butter 2/3 cup sugar 1 egg 1 1/2 cups flour 1/3 cup cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 3/4 cup nuts
chopped 3/4 cup raisins :
opt Preheat oven to 350
How To make Chocolate Tea Bread's Videos
Chocolate Tea Bread
Sinfully Chocolate Tea Bread is a super easy to mix up quick bread. and a delightful treat that is perfect with a pot of tea! I loved the crunch of the walnuts with the dark chocolate bread while cake flour provides a nice light crumb. Recipe shared with permission granted by Laura Childs, author of PLUM TEA CRAZY. For the full recipe please visit:
Quick Chocolate Bread (Chocolate Loaf Cake)
This quick Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime. FULL PRINTABLE RECIPE: MORE VIDEOS LIKE THIS:
INGREDIENTS: 1/2 cup (55g / 2oz) dutch processed cocoa 2 cups (260g / 9oz) plain (AP) flour 1/2 cup (100g / 3.5oz) dark brown sugar 1/4 cup (50g / 1.8oz) white granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking (bicarb) soda 1/4 teaspoon salt 1 cup (200g / 7oz) dark chocolate chips 2 large eggs 3/4 cup (180ml) whole milk 115 g (1/2 cup / 4oz) unsalted butter, melted 1 teaspoon vanilla
Hey there and welcome. I'm Marie Roffey, the creator of Sugar Salt Magic, home baker and food photographer. I’m passionate about creating delicious comfort food and desserts from scratch - recipes so good you’ll want to share with family and friends. I want to give home cooks the confidence to get in the kitchen and create delicious recipes. JOIN ME AT Pinterest: Instagram: Facebook: Tangi: Produced and designed by: Sugar Salt Magic
Have you tried the milk bread honey toast!! it's delicious ???? #shorts #sweet #❤️
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!