Mocha Loaf Bread [Sponge Dough Method]

After making the lovely Coffee Loaf Bread [better than store bought] and enjoying it, I thought of trying another flavour.  So here it is, my Mocha Loaf Bread.  Soft and moist and smells good.  On the second day, for breakfast we toasted the bread slices, spread it with a little butter and my homemade jam.  Wow!  It's good, you will love bread from now on.

Ingredients for Sponge Dough

150 gm bread flour

150 gm plain flour

3.5 tsp instant yeast [I used 3 tsp]

200 ml water

• Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.

Ingredients for Bread Dough

270 gm bread flour
30 gm cocoa powder 
1 tbsp skimmed milk powder

3 tbsp sugar

1.5 tsp  salt
1 large egg

3 tsp instant coffee granules dissolved in 130 ml hot water

60 gm butter 

• Add all the ingredients [except butter] to the sponge dough.  Knead until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.   Knead a further 10  minutes and dough does not stick to the fingers.
• Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size.    Punch down dough.
• Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size.  [You can divide dough into any number of equal portions to make smaller loaves within 1 Pullman's tin ].
• Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.