Coffee Choc Chip Loaf Bread [Straight Dough Method]

A soft and moist loaf bread with aroma of coffee and sweetness from raisins and chocolate chips.

Easy bread loaf that you can baked using the straight dough method.  The dough can be kneaded earlier, refrigerated and thawed before shaping for baking.  If you are up early, the freshly baked bread can be ready for breakfast.

 

Ingredients

[baked in loaf pan of size 4"x3"x9"]

250 gm bread flour

50 gm plain flour

1 tbsp skimmed milk powder

1 tbsp sugar

1/2 tsp salt

1 tsp instant coffee granules

1 1/2 tsp instant yeast

2 tbsp condensed milk

1 small egg

165 ml cold water

30 gm butter [1 tbsp]

some chocolate chips

some raisins

some oatmeal 

1. Knead all dough ingredients [except butter] on slow speed to combine.   Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage or soft, smooth and elastic dough which is not sticky.   Add in raisins to incorporate well into dough.
3. Form dough into a ball.  Place in a bowl covered to rest for 30 minutes or double in size.
4. Punch down rested dough.  Round up into a ball.  Fold into thirds then roll into a rectangle.   Spread  with chocolate chips.
5. Roll up like swiss roll and seal the edges well.   Place the dough in greased loaf pan.
6. Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin].    Brush with milk glaze and sprinkle on top some oatmeal.
7. Bake in preheated oven at 180 degrees C for 25-30 minutes.  Remove and cool on wire rack.  

 I'm sharing this with Bake Your Own Bread October 2012 hosted by girlichef