After days of accumulating ingredients over the past 3 days, I'm ready to try baking a ew type of bread - Chocolate Bread laced with Milo (Texture: Firm).
This time I make sure the kneading blade was firmly attached at the bottom of the container before I proceed further.
Instead of the standard ingredients bread stated in the recipe, I decided to make some variation. Replace the unsweetened cocoa with Milo powder. Replace 2 tablespoons worth of bread flour with an equivalent amount of wholemeal flour. The recipe says 1/3 cup of crushed chocolate chip. I was too tired to measure it, so I pour about 53 grams of Van Houten chocolate chips into the dough.
The aroma of freshly baked chocolate chip bread greets you when I came back later. However when I peer into the small window located at the top of the breadmaker, I was slightly disappointed with the size of the loaf. It didn't rise as high as I expected. Still its much higher than the Rock (i.e. Bread No.3). Some parts of the bread is also laced with some yellowish or whitish stuff. I suspect its either my milk powder or butter.
As the saying goes, never judge a book by its cover. Despite its less than pleasant look, it is simply delicious. Despite a heavy dinner, I managed to squeeze a slice of the bread into my stomach. The chocolate chip had melted. The smell was enhanced by the bread's warm and moist texture.
What when wrong? Why didn't the bread rise as high as I wanted. The matter has been reported to our gourment detective, Special Detective Sasha Bear. He will provide you with his findings soon. Stay tune.
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