CHOCOLATE CHUNK LOAF

INGREDIENTS
For the Bread
1 x 550g Lighthouse Crusty White
Vienna Bread Mix sachet
1 x 6g Yeast Sachet, included
150ml Full Fat Milk
100g Unsalted Butter, melted
100g Chocolate Chips
60g Sugar
2 (50g) Eggs

For the Glaze
3 tbsp. Sugar
¼ cup (60ml) Water
For the Icing
1 1/2 cup (230g) Icing Sugar
2 tbsp. (40ml) Milk
1/4 tsp. Vanilla Extract
2 tsp. (10g) Butter, melted

METHOD
1. Pour milk (heated in microwave 25-30 seconds on HIGH),
melted butter, sugar and eggs in a large mixing bowl and stir
gently to combine.
2. Add bread mix and yeast sachet into the mixing bowl and
mix with a fork to form a dough, mix further with hands to
bring dough together. (Alternatively the dough can be made
using the bread and pizza dough setting on your bread
machine.)
3. Preheat oven to 220c (200c fan forced).
4. Turn out dough onto a well-floured surface and knead
lightly for 1 minute. Roll the dough flat into a 40cm x 40cm
rectangle. Sprinkle the chocolate chips evenly and roll the
dough into a log.
5. Divide dough into 6 pieces of approximately 130g each. Roll
each
portion of the dough into round balls.
6. Arrange balls in a lined loaf tin and cover with a damp cloth.
Allow to proof for 20 minutes.*
7. Place into the oven and bake for 20-25 minutes or until
golden brown. Once baked, carefully remove from the loaf
tin onto a wire rack to cool.
8. To prepare the glaze, place 3 tablespoons of sugar and 1/4
cup(60ml) of water into a saucepan. Bring to the boil, reduce
to a simmer for 1-2 minutes until sugar is fully dissolved.
Brush the glaze over the buns and allow to cool.
9. For the icing, simply place the ingredients into a mixing
bowl and mix with a spoon until thick and creamy. Spoon
the icing into a piping bag and pipe crosses over the top of
the cooled loaf

* Proofing time will vary depending on where the dough is
placed, this step is critical in bread making to ensure the
yeast produces sufficient aeration so that the baked bread
develops a light even texture.

 

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