Chocolate Hazelnut Bread
Son güncelleme:
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Ingriedents:
3 ¾ cup bread flour
1 ½ tsp salt
1 ½ tsp instant yeast
1 ½ cup water
1 cup coarsely chopped toasted hazelnuts
200 grams (7 oz.) bittersweet chocolate, chopped
2 tbsp unsalted butter, at room temperature
1 egg, lightly beaten
Directions:
In the bowl of an electric mixer, combine the flour, salt, yeast and water, mix on medium speed for about ten minutes, transfer to a lightly oiled bowl and let it ferment for 1-2 hours, or until doubled in bulk.
Grease a 9x5x3 inch loaf pan with butter. Once the dough has doubled, add the hazelnuts, chocolate, butter and the egg, knead the dough on a lightly floured surface for a few minutes and shape to fit into a loaf pan. Cover the dough with a tea towel and let it proof for about 30 minutes.Preheat the oven to 175C/350F; bake the proofed loaf for 30-45 minutes, tent with aluminum foil if the top gets too dark. Cool the baked loaf on a wire rack and serve slightly warm.