With all the hazelnuts and chocolate, this bread tastes incredible; similar to a warm slice of bread slathered with a thick layer of Nutella, or even better. This bread is an excellent addition to any brunch table or perfect with a hot cup of tea or coffee or even a cold glass of milk in the afternoon.
Adapted from: Bread: Baking by hand or bread machine
- 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
- 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.
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- 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. If you have leftovers, wrap in aluminum foil and warm in an oven preheated to 275F.
- I am sending this to Yeastspotting.