Chocolate bread for breakfast is so indulging. The plump and juicy sweet raisins in every bite made it even better, the trick is to soak them in warm water for at least 15 minutes. With hydration, it also prevents the raisins from drawing moisture from the dough during proofing and baking, drying out the bread.
I didn’t add a lot of honey in case the bread becomes more of a guilty dessert than a healthy breakfast.
Chocolate Potato Raisin Bread
300g plain flour 1 teaspoon instant dry yeast 30g cocoa powder ** 1/4 teaspoon sea salt 2 tablespoons raw honey 1 small egg *** 50g water 150g mashed potatoes 35g cold butter, cubed 60g raisins ****
** I use Van Houten cocoa powder.
*** mine weighs 55g with shells.
**** soak raisins in a bowl of warm water for 30 minutes. Drain and gently squeeze dry to remove excess liquid before use.
In a mixer bowl, combine all the dry ingredients together ( flour, yeast, cocoa powder, sea salt) with a hand whisk. Then add honey, egg and water and mashed potatoes and knead into a ball with a dough hook. Stop the mixer and let the dough rest for 15 minutes. Start the mixer again to knead for 1 minute before adding cubed butter one by one, and knead till the dough reach window pane stage. Add raisins while mixer is running and knead for about 1 minute. Stop mixer and leave dough to bulk rise for 60 minutes.
After the dough has risen to double its volume, punch down the dough to deflate and transfer to a clean work top. Sprinkle worktop and palms with flour if the dough is too sticky to handle.
Divide the dough into 3 equal portions. Flatten and shape each portion, rolling them up swiss roll style. Arrange them in a Pullman tin, seam side downwards. Leave this aside to proof for 60-75 minutes, covered with a towel.
Preheat oven to 160C, and bake the bread for 30 minutes.
When done, remove bread from tin immediately and place on a rack to cool completely.