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Okay.
So I made a yeast-raised loaf of chocolate bread.
It is tasty but:
Having let it rise for about 24 hours (with kneeding, in between, of course), it tastes just about fermented.
Sort of like... I feel like I made a sweet-ish bread out of stout, actually. (Having just tried Guiness for the first time ever, that's actually something to-which I can liken it with at least a little bit of accuracy).
It's tasty, but yeah. Very, very soft (partly because the chocolate bits haven't re-harded yet, and partly because a lot of the "flour" was actually hot chocolate mix).
Were I to make this again (and I probably will) I would... Use a little more flour in the mix, and let it rise for only about 12 hours rather than 24.
None the less, I call it a success. :-) Om nom nom, chocolate bread. :-)
So I made a yeast-raised loaf of chocolate bread.
It is tasty but:
Having let it rise for about 24 hours (with kneeding, in between, of course), it tastes just about fermented.
Sort of like... I feel like I made a sweet-ish bread out of stout, actually. (Having just tried Guiness for the first time ever, that's actually something to-which I can liken it with at least a little bit of accuracy).
It's tasty, but yeah. Very, very soft (partly because the chocolate bits haven't re-harded yet, and partly because a lot of the "flour" was actually hot chocolate mix).
Were I to make this again (and I probably will) I would... Use a little more flour in the mix, and let it rise for only about 12 hours rather than 24.
None the less, I call it a success. :-) Om nom nom, chocolate bread. :-)
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