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Tuesday, February 10, 2015

Chocolate Flavour Bread Loaf

Received a gift box of the Chocolate Flavour Instant Mix. This is a vegan product and without preservative. Made from organic ingredients, it consists of cocoa powder, red beans, pearl barley, brown rice, rock sugar, malt extract powder, natural vanilla powder and salt. A sachet weighs 30 gm. Was told that this product is given out to those affected during natural disasters when it is inconvenient to cook nutritious food.
Since I wasn’t drinking it, I used it to make this bread loaf. Like my previous bread making, I used white coffee instant mix instead of wasting them. So if you happen to have whatever instant beverage mix and not drinking it, do try to use them in bread making rather than leaving them until the shelf life is over.
Verdict – the bread turns out soft, moist and chewy. Tasted good and very aromatic.
350 gm bread flour
70 gm superfine flour
1 tsp cinnamon powder
2 tbsp milk powder
1 tbsp instant yeast
50 gm sugar
½ tsp salt
1 sachet [30gm] chocolate flavour instant mix dissolve with250 ml water hot water – cooled
1 egg
40 gm butter
40 gm raisins – rinsed

  1. Mix all the dry ingredients in a mixing bowl with a dough hook. Add in the egg and cooled chocolate mix. Knead until soft dough, add a little more water if it is too dry.
  2. Add in butter and continue to knead until soft, smooth and elastic.
  3. Add in the raisins. Mix until well combined.
  4. Shape into a ball, leave in the mixing bowl, cover to proof for 30 minutes or until double in size.
  5. Punch down and divide into 3 equal portions. Shape into balls then roll each into a Swiss roll.
  6. Place in a greased and lined Pullman’s tin. Cover to proof for at least an hour or until well risen.
  7. Bake in preheated oven at 160 degrees C for 40 minutes or until brown.
  8. Remove from oven and tin. Leave to cool on wire rack before storing or serving.
This post is also linked to "Little Thumbs Up" February 2015 Event [Cocoa] organised by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY and hosted by Grace of Life can be Simple.


Victoria Bakes said...

Ooh, very nice way of incorporating those mixes we don't drink... I should just adapt this recipe to use up that chocolate malt powder in my house.. This for sharing this lovely recipe Kimmy

Phong Hong said...

Kimmy, this is a very practical way of using up drink mixes. Your bread looks so good as usual. Must be very nice to eat as it is chocolate flavour!

Kimmy said...

Hi Victoria, most of these beverage mixes are sweet and sometimes too intense. It's good to use them in baking bread, so not to worry if you do receive samples of beverages in sachets, hehehe!

Kimmy said...

Hi Phong Hong, using drink mixes in baking bread is what I usually do before the expiry date. So far all turned out well, most important the basic bread recipe must be a workable one.

mui mui said...

Hi Kimmy,
I smell lovely bread aroma from here! Would love to have a piece from you to go with a cup of kopi :)
Nice to use up drink mix in our bakes. No wastage and it is in good use.
Thanks for sharing this to LTU!

Kimmy said...

Hi Mui Mui, these bread slices is very tasty especially with the raisins added. Served with a slice of cheddar cheese, was so good with kopi.

Fion@轩宏妈 said...

Eat too much cookies lately(i Mean my eyes),now change to enjoy ur chocolate loaf...ah....enjoy

Zoe said...

Hi Kimmy,

You are very clever making this bread with chocolate mix. I don't think you need any spreads or kaya on these bread... On its own, it can be very yummy!


Kimmy said...

Hi Zoe, you are right. This bread can be eaten just like that but my hubby 'pamper' me with cheese slices, hehehe! It was good.

Kimmy said...

Hi Fion, for breakfast, it is always bread, bread and bread. My hubby prefers bread for his first meal of the day. Cookies as 'dessert' after lunch or dinner.

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