CHOCOLATE CHIP CAKE BREAD

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INGREDIENTS:

Makes 2

 

Bread:

   

    140g milk

    1 small egg

    300g bread flour

    20g sugar

    20g butter

    6g/˝ tsp salt

    6g/1˝ tsp instant yeast

   

 

Sponge cake:

    4 large eggs

    150g castor sugar

    12g emulsifier

    70g cake flour, sifted

    50g melted butter

    20g cocoa powder

    50g chocolate chips, lightly coated with flour

 

 

(1)
(2)

METHOD:

  1. Measure all ingredients into the bread pan in correct order as suggested by the manufacturer of your breadmaker (Note 2). Insert bread pan into breadmaker.

  2. Select setting to Dough. When unit signals and display reads 0:00, remove dough.

  3. Punch dough down to release air bubbles produced during the proving. Divide dough into 4 equal portions and mould then into rounds. Rest for 10 minutes.

  4. Prepare two 12(W)x21(L)x12(H) cm sandwich loaf tins (Note 4). Grease bottom and sides with oil.

  5. Flatten dough into rectangles and roll up like a swiss roll (Pic. 1). Place 2 rolls in each tin. Proof dough for 30-45 minutes or until double in size.

  6. While waiting for the dough to proof, prepare sponge cake batter.

  7. Whisk eggs, sugar, emulsifier and flour on high speed for approx. 8-10 minutes until batter turns light and creamy, i.e. thick ribbon state. To test, lift beater. Batter drops from beater should disappear when you count from 1 to 10.

  8. Add melted butter and mix at slow speed until just combined. Sift cocoa powder into batter and mix with slow speed for 10 seconds. Fold in chocolate chips.

  9. When bread dough has finished proofing, divide cake batter equally into the two tins.

  10. Bake at 180 degC for 30 minutes or until skewer inserted into centre of cake comes out clean.

  11. Let cool for 5 minutes. Turn cake bread on to wire rack and let cool completely before slicing.

 

 

NOTE:

Cycle Settings and Time of my breadmaker (Takada brand):

Program Total Cycle Time Primary Knead Primary Rise Secondary Knead Secondary Rise Loaf Shaping Final Rise Bake
Dough 1:30 20 min - - 20 min 30 sec 50 min -

 

  1. All ingredients must be at room temperature.

  2. Order of ingredients addition recommended by my manual: (a) Water or other liquids, except otherwise directed; (b) Salt, fat, flour and other dry ingredients, except yeast; (c) Yeast. Make sure to keep yeast dry and away from the salt (if any).

  3. When timer cycle is used for more than a couple of hours, reduce the liquid by one or two tbsp to reduce the possibility of over-rising.

  4. I have one sandwich load tin only. Therefore, I use a cake loaf tin to substitute. Cake loaf tin is not recommended as it restricts the rising of cake bread and results in a lower loaf.

 

 

Made and Written on 28-05-05

 

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