A bread made in the French style like a brioche. Delicious served warm and thickly sliced with fresh berries. Excellent toasted and even better when used a couple of days old in a bread and butter pudding. Makes 2 x 600g loaves
7g sachet dried yeast
1 tsp caster sugar
125ml warm milk
4 ¼ cups (530g) plain flour
good pinch salt
2 tbs dark cocoa
3 tbs (45g) extra caster sugar
4 large eggs, room temperature
2 tsp vanilla extract
180g butter, softened to room temperature
2 tbs extra flour, as needed
50g dark chocolate, chopped
100g dark chocolate chips
Combine the yeast, caster sugar and milk in a small bowl. Set aside in a warm place for 10 minutes or until bubbles appear*. Add the flour, salt, cocoa and extra sugar to the mixing bowl. Attach the flat beater and mix on speed 2 until well combined. Add the yeast mixture, eggs, and vanilla, mix 30 seconds or until a soft dough begins to form.
Remove the flat beater and attach the dough hook. Knead on speed 2 for 8 minutes or until dough is smooth and shiny (it will be sticky and moist). Working on speed 2, slowly add small knobs of butter. Continue to add knobs of butter after the previous one is kneaded into the dough. Do not rush this step. It will take about 6 minutes to knead all the butter in. Continue the kneading until the dough is smooth and coming away from the sides of the bowl.
If the dough is very wet and sticking to the bottom, add some of the extra flour. The dough will be sticky to touch. Lightly dust your hands with flour so you can you remove the dough and form into a soft smooth ball. Place the dough into another lightly greased mixing bowl, cover with plastic wrap and set aside in a warm draft-free place for 1 ½ - 2 hours or until doubled in size.
Punch down the dough and return the bowl to the stand mixer, add both the chocolates and knead on speed 2 until combined. Spread dough between 2 greased medium sized loaf pans and cover with plastic wrap or a clean tea towel. Place again in a warm draft-free place and allow to rise for 1 hour or until dough is at the top of the pan.
Sprinkle with sugar. Preheat oven to 210C (190C fan forced) and bake the brioche on the centre shelf for 10 minutes, reduce the temperature to 180C (150C fan forced) and bake for 30 minutes. Remove from tin and cool 15 minutes before slicing to serve. Also delicious toasted.
- Bubbles show the yeast is alive. If you don't have any foamy bubbles, throw out the mixture and start again.