Chocolate bread. Own recipe.

Two or three weeks ago, I decided to create a recipe for a chocolate bread. Yes, from scratch.

Well, I have been baking cakes and breads for some times, and my approach to bakery is… “what if”. That is, the first time I follow the recipe, the second time I experiment.

As you can see, I overbaked it.
As you can see, I overbaked it.

So, with the previous information about what to add and what to expect from the combine to it to work.

As the recipe was considered a success by my students, despite being a bit dry (I have to say that I forgot to stop the oven on time), I want to share it with all of you.

You need:

2 tablespoons unsweetened cocoa
2 cup of all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1/4 butter at room temperature
1 egg
1/2 cup white chocolate drops
1 tablespoon vanilla extract

How to do it:

Pre-heat oven at 150°C. Combine the cocoa, the flour, the baking powder and the salt. Set aside.

In another bowl, beat the sugar and the butter with a mixer until well blended. Add the egg and the vanilla extract.

Add the flour mixture to the butter mixture, and mix until you have a uniform batter. Add the chocolate drops and pour the batter into the oiled pan.

Bake at 150°C for 30 minutes or until a wooden pick inserted in center comes out clean (do not do what I did: overbake). Cool in pan for about 10 minutes, then remove from it and let it cool outside.

It’s better if you keep it refrigerated.

Photo by Adelaida Saucedo

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