Nuffnang Ads

Followers

Sunday, April 29, 2012

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.

7 comments:

Anonymous said...

Hi, I'm again , sorry to trouble u. Tonight I make this mocha bread, I make the sponge dough . I mix everything of the sponge dough with hand but it very sticky so had to put back in mixer to mix it but it turn out quite sticky also.i had to dust my hand with flour to release the sponge dough to plastic bag. Then I put in fridge for tomorrow to mix it with bread dough . Is it the sponge dough it sticky?
Yvonne Yeo

kimmy said...

Yvonne, it shouldn't be very sticky if the dough is kneaded till smooth and elastic or window pane stage. Always dust your hands with flour when handling the dough. Usually, I will cover the dough sparsely with flour before keeping it in the plastic bag. This will prevent the dough from sticking to your hands and easy to remove from the plastic bag. Anyway to prevent the dough from being too sticky is to add water gradually when kneading [you may not need all the liquid as specified in the recipe because of the flour]. BTW, did your bread turn out well?

Anonymous said...

Thanks for you recipe it's turn out very well, very soft.Tonight had try your raisin bread using overnight dough. What the difference between overnight dough ,sponge dough and starter dough? But tonight the overnight dough also quite sticky and I. had make a mistake. I also add raisin with chocolate chips together, at he end the dough become brown colour coz the chips . Should put the chips when rolling the dough is it ?
Yvonne Yeo

kimmy said...

Yvonne, glad it turned out well cos' I posted only those workable and nice recipes. With more practice, all would be good. To me starter, sponge and overnight doughs are quite similar. Only difference is the yeast qty. My opinion, these 3 types of dough yield bread that remains soft and moist for more days than the straight dough method. Preparing the dough and refrigerate it makes bread/bun baking easier. Raisin and choc chips can be added when dough is ready.

chloe said...

Hi Kimmy: thanks for reply on the plastic bag storage in the fridge. just wondering how did you get the design (cut look) on the top of this loaf. thanks again. chloe

by the way, how do I get notified with new postings on your blog?

Kimmy said...

Hi Chloe, roll your dough into a roulade, towards the end make some slits without cutting the edge then roll and seal the edges. I think there is a post where I did share some photos on this design but I can't remember which one. Will check it out. I usually will have new postings from Mon - Fri.

Kimmy said...

Hi Chloe, I found the photo on making this design here http://kimmy-cookingpleasure.blogspot.com/2011/06/home-baked-loaf-bread-assorted-flavours.html

Nuffnang Ads

Blog Archive