Hub said want some chocolate bread for breakfast tomorrow. As it was almost 3pm, I had to use my trusty thermomix and fuss-free killertoast recipe to bake this loaf. This has become my go to bread recipe when I’m pressed for time. I’ve doubled the usual recipe since I’ve got a new San Neng Loaf pan and able to bake two loafs at the same time 😬

So 2 loafs in 3 hours inclusive of 45mins proofing and 40 mins baking!

Ingredients for 2 loafs :

2 eggs
210-220g unsweetened soy milk @nutrisoysingapore
60g caster sugar
9g instant yeast
520g bread flour
2tbsp Cocoa powder +1.5tbsp soy milk (mix into paste)
1tsp salt
70g vegan butter @plantbasednuttelexsg

100g chocolate chips (I used dark morsels chocolate @enjoylifefoods )

Steps:
1. Place egg, soy milk, sugar and yeast in the mixing bowl, mix 1min 30sec/no temperature/ speed3
2. Add flour and knead for another 3 mins 30 sec
3. Knead for another 2 mins while adding butter ,one cube at a time through the hole on the mixing bowl lid
4. Knead 2 mins
5. Take half of the dough out (weigh and took out about 490g) and add in cocoa powder paste to the remaining dough in mixing bowl.
6. Continue to Knead for 1 minute
7. transfer both dough to pastry mat , roughly knead a few times with hands , roll into two tight balls and cover to rest for 10 mins.
8. Flatten each dough with a rolling pin into a rectangular shape, about 30cm x16cm. Stack the layer of cocoa dough on top of the plain dough. Sprinkle 50g of chocolate chips. With a pizza cutter, cut the dough sheets lengthwise into two parts. Roll each part up like a Swiss roll and place it into the loaf tin. Repeat for the other loaf.
9. Let dough proof in the loaf tin till it reaches 80-90% of the tin height (around one hour). At the last 10-15 mins before , preheat oven to 170deg
10. Bake the loaf for 40mins in preheated oven. Remove loaf from tin and allow to cool on cooling rack before slicing.