Chocolate Raisin Bread

Chocolate Raisin Potato Bread Loaf // Mono + CoChocolate Raisin Potato Bread Loaf // Mono + Co   Chocolate Raisin Potato Bread Loaf // Mono + Co

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 Raisin Potato Bread Loaf // Mono + Co  Chocolate Raisin Potato Bread Loaf // Mono + Co


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.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Make it Healthier : Oatmeal Potato Bread Loaf

Oatmeal Potato Bread // Mono+CoOatmeal Potato Bread // Mono+Co

I am on a bread baking lucky spree, you know, the period when every single thing you modify to a recipe turns out 101% successful?  This was made with adding oat flour (diy!) and raw sugar to amp up its feel-good factor.  Very glad that this oatmeal loaf recipe has turned out so well.  The dough rose over and above the tin, creating these stretchy structure below the crown that are really pleasing to the eyes after baking.  As with the other potato breads that I have baked, the interior is soft and fluffy.

I have been baking this recipe at 170C degrees, and this is my preferred oven temperature nowadays, instead of 180-190C. Baking at this temperature for at least 30 minutes achieves the most delicate, softest, yet golden brown crust, my essential requirements for bread loaves are that are both cottony and great looking.  As I usually bake for next day’s breakfast, I find that breads baked at this temperature also stay soft longer.  Breads I have baked with thicker crusts tend to turn crummy next day which lead to more clean up work after breakfast.  No good.

Oatmeal Potato Bread // Mono+CoOatmeal Potato Bread // Mono+Co

Slice this super soft loaf with a good bread knife.  I recently acquired a new one only to realize what a world of difference it made.  Too often, I destroy my perfectly baked pillowy loaf with a lousy bread knife that squash my bread more than slicing it.  Now I can serve perfectly sliced breads for breakfasts, thin or thick, without any problem!

Oatmeal Potato Bread // Mono+Co


OATMEAL POTATO BREAD

100g bread flour
100g plain flour
30g oat flour **
100g cooked+mashed potatoes
2 tablespoons raw sugar
1/4 teaspoon salt
1/2 tablespoon instant yeast
1 egg ***
40-50g water
40g cold butter, cubed
2 tablespoons oatmeal, and more for topping

** If oat flour is not a regular item in your pantry, no need to buy a bag just for this recipe.  Simply run oatmeal/rolled oats in a processor till fine, that’s your oat flour.  Or omit this completely and coat dough with more oatmeal on top before baking.

*** I use 1 small whole egg, weighing about 50g with shell.  If you have larger eggs (70g and above), use half of a beaten egg.

*** Use water left over from boiling the potatoes with, this water contains starch from the potatoes and are great for making bread.  Remember to cool them down to room temperature before using.

In a mixer bowl, place bread flour, plain flour, oat flour, potatoes, raw sugar, salt, yeast, and mix these dry ingredients well with a spoon.  Add beaten egg and 40g of water.  Turn the mixer on, with a dough hook, knead ingredients on low speed (KA:1).  Watch the ingredients as it gathers to form a dry ball dough, if it doesn’t, slowly add more water from a pouring cup, and stop when a dough is formed.  Let the mixer knead this dough for another 2 minutes.  Then leave this dough aside for 15 minutes to allow the flour to absorb the liquid properly, a process known as autolyse method.

After 15 minutes, turn the mixer on again on low speed, you might notice that the dough is now slightly more elastic than before, let mixer run for a minute before adding cubed cold butter one by one, till they get mixed well into the dough and there is no visible sight of solid butter.

Continue to knead this dough to reach window pane stage, it should look and feel smooth and elastic.  Remove mixing bowl from mixer, cover bowl with a clean towel, and let it rise for an hour.

After an hour of rising, punch dough down to deflate and transfer to a clean worktop.  If the dough is too sticky, grease hands and worktop with some butter for easier handling.  With a rolling pin, or bare hands, deflate dough to squeeze out air bubbles trapped inside the dough.  Roll dough into a rugby ball shape to fit your bread tin, roll it over a plate filled with 2 tablespoons of oatmeal, place the dough inside baking tin, seam side down.  We will coat more on the top after the dough rise to the top of the tin.  Let it proof for another 45 minutes to 1 hour, covered and placed in a draft free place.

After its final proof, mist the top of the bread slight with water, sprinkle generously with more oatmeal to your liking, tap lightly to make the toppings adhere better to the dough.  Bake bread in a preheated oven at 170C for 30 minutes, till golden brown.

Remove bread from its tin immediately after baking and let it cool completely on a rack before slicing/ serving it.  Due to the weaker interior structure of this bread when it is steaming hot, I cool it lying on its side to prevent the bread from collapsing on its weight.  After cooling down, the crust structure will become more stable and the bread will be able support its own weight upright.