Chocolate Hazelnut Bread
It has been a while since I baked bread. I have a packet of ground hazelnut in my pantry. There's also a packet of high quality cocoa powder. I guess they will make quite a nice combo.
(Makes a 2lb bread)
3/4 cup fresh milk
2 tablespoons butter, room temperature
1 egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup molasses sugar
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons milk powder
3 tablespoons unsweetened cocoa powder
1/2 cup hazelnut meal (ground hazelnut powder)
2 cups bread flour
1 cup wholemeal bread flour
2 & 1/4 teaspoons instant yeast
1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.
2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (light), and press start.
3. Once the baking cycle is done, remove the bread pan from the machine to cool down.
Note: Please add the ingredients into the bread pan by following your bread maker's manual.
|Fresh from the bread maker.|
|Ready to be sliced.|
|Sliced and ready to be packed.|
If you're interested, here are some reference links:
1. How I retain the bread loaf's freshness and softness.
2. Personal tips about using Cornell Bread Master bread maker (at the end of the post).
3. My homemade bread recipes archive.
4. Functions available on Cornell Bread Master bread maker.