Saturday 12 September 2009

Chocolate Stout Bread

As promised here is the recipe for Chocolate Stout Bread. It turned out quite well, still has the flavours of the beer and the Free Trade cocoa powder I used compliments the favours of the stout. Ingreients are for a bread machine with 1lb capacity, so it may have to be adjusted to suit other machines.
9fl oz Penlon Cottage Chocolate Stout. Do not chill the bottle and swill out the yeast in the bottle to go into the recipe.
1lb strong white bread flour.
2 tbsp Free Trade cocoa powder
1/2 teaspoon salt (Anglesey Sea Salt of course)
2 tsp caster sugar
1 oz butter
1/2 teaspoon dried yeast
Add the ingredients according to the instructions of the bread maker and set to the sweet setting. Drink the remainder of the beer and let the machine mix and bake away. 3hrs my bread machine took to produce a double chocolate bread, next time I will add some chocolate chips for even more flavour. Enjoy.

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