How to make savoury Chocolate Chip Bread / Soft Bread Recipe

#chocolatechip #breadrecipe #chocolatebread #painauchocolat #asmrfoods
How to make savoury Chocolate Chip Bread / Soft Bread Recipe

Ingredients
1 1/4 cup whole milk (slightly warmed) / 290 ml
1/4 cup water (slightly warmed) / 100 ml * + 2 extra Tbsp at the end / 30ml
4 tsp almond extract /20 ml
2 tsp dry activated yeast /14 grams
3 cups all purpose flour /430 grams
1 tsp salt /5 grams
1 tsp espresso powder/5 grams
3 tbsp cocoa powder /35 grams

directions
slightly warm up and add to a bowl your milk and water just enough to remove the chill (warm like a newborn baby bottle) as you do not want to kill the yeast if the mixture is too hot.
add the almond extract
add the yeast
whisk and set aside for 10 mins

in a separate bowl
add your flour (whisk it to fluff it up)
add your salt
add espresso powder
add cocoa and whisk this all

once your liquid mixture has rested 10 mins, gently pour it into your dry mixture and combine until well incorporated.
*ATTN: you may need a few more tsp's of warm water- go by the feel of the dough, if to dry add a touch of water 1 tbsp at a time and mix it in well.
I added 2 tbsp's extra / 30 ml

once well incorporated and no more flour bits remain, cover your dough with plastic wrap and keep in a warm spot in your home and let rest a min of 2 hrs- until it has doubled in size

once doubled in size, remove onto a floured surface and roll out enough to add some goodies to it-
while rolling be sure to keep lightly dusting flour to avoid it sticking-

add the zest of 2 medium oranges and some chocolate chips
I added about 2 handfuls (enough to cover lightly the surface of the dough)
you will see i added all the orange zest at once and gently spread it over the doughs surface and then sprinkles the choco chips- and then folded and re-rolled the dough for one last sprinkle of choco chips-

once done, i decided to them roll the dough in a long log and did 2 folds before using a bench scraper to help shape into a tight and neat ball-
once formed into a ball- add the ball to a floured silicone steamer for a last rest of 1 hr.
OR
choose to bake this in a dutch oven - by placing it onto parchment paper and covering with a towel for a final rest of 1 hr before adding to the pre heated dutch oven to bake in the oven.

once final resting is done, you can score your bread if desired (i scored before final rest, so i lost my design... usually you score right before baking*

bake in 450 degrees (230 celsius)preheated oven lid on for 30 mins to achieve a cooked yet soft bread.
if you want a crispy exterior- bake for extra 15 mins lid off-

slice warm or wait for it to cool down, as you wish!
this bread if kept wrapped up or in the steamer once fully cooled with lid on will remain nice and soft and also toasts very well! (just keep in mind if you put a lot of choco chips they may melt in toaster- be mindful of how much choco chips you added to your personal recipe).

I enjoy my slice with some cream cheese and jam! or also some peanut butter! yum!

ATTN: this is a savoury bread, the sweetness only comes from the choco chips- or toppings you add to it.

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