Chocolate and Date Bread

Preparation time: 30 minutes; Resting time: 2 hours; Baking time: 30-40 minutes; Makes: two loaves

Ingredients

• 600g (5 cups US, 1.3Ib, 4 cups Australian) all-purpose four
• 2 teaspoons Fleischmanns instant yeast
• 60g (¼ cup, 2oz)) sugar
• 4 tablespoons (¼ cup) cocoa powder
• ½ teaspoon salt
• 1 cup (240ml) milk
• 120ml (½ cup) water (start with ¼ cup)
• 60g (¼ cup, 4 tablespoons, 2oz) butter, melted
• 2 eggs, beaten
• 150g dark chocolate, chopped
• 200g (7oz)  dates, chopped and soaked in 2 tablespoons boiling water
• Icing (confectioners) sugar to dust

Instructions

1. Preheat oven to 360F (180C) ten minutes before baking. Line a baking sheet with parchment and sprinkle with some cornmeal (maize flour).
2. Sift or whisk the flour, yeast, sugar, cocoa and salt into a bowl. Make a well in the centre. Add the milk, 1/4 cup water and beaten eggs, and mix to a soft but not sticky dough, adding more water only if necessary. Turn onto a lightly floured surface and knead 8-10 minutes, until smooth and elastic.
3. Place the dough in a lightly oiled bowl and cover with a plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
4. knock back the dough, divide into two and roll each into a rectangle 12 x 15 inches. Scatter half the chocolate and dates, evenly, on each rectangle. Roll up each dough tightly from the short side, and press the edges together firmly to seal. Gently roll the log to even it out to a length of 12-inches. Transfer to prepared sheet and cover with a plastic bag or tea towel and set aside for 1 hour or until doubled in size.
5. Use a sharp knife, to make 8-10 diagonal slashes on each loaf, then bake at 360F (180C) for about 30-40 minutes or until loaves sound hollow when tapped on the base. Transfer to a wire rack to cool. Dust loaves with icing (confectioners) sugar.
   Cup measures based on American cup of 240ml (125g flour). Australian cup = 250ml (150g flour).

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 360ºF (180ºC), for 35 minutes.
2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
3. The dough weighed 1132g.

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