Chocolate Loaf 巧克力土司

最近都在挖仓底货，之前的红萝卜蛋糕是三个月前做的，这个就更久了，这是五月份做的，整整五个月前咯。那时还在产假中，所以常做面包。

用的是我最爱的食谱，这个食谱做出来的面包放在室温几天都不会变硬的。

这面包没有很深的颜色，但是却比外面卖的还要有可可的味道（怀疑外面卖的是不是加了色素），里头的巧克力豆烤后溶化了很好吃，但是略嫌不够多。

面包表皮烤好后有点皱皱的，是因为over proof吗？

和上次做的玉蜀黍面包一样，我一次过打双倍的份量，一半用来做这个面包，一半用来做了巧克力葡萄干面包。面包是晚上做好的，我本来要等到隔天拍摄巧克力葡萄干面包的，但是我起身时面包已经被爸妈吃到七七八八了，不是我迟起身，是我爸妈太早起身了。:P

说到巧克力葡萄干面包那可是我的童年食物，下次做时再分享更多关于巧克力葡萄干面包的故事。

Ingredients:
200g bread flour
50g plain flour
2 tbsp cocoa powder

1 tsp instant yeast
25g sugar

¾ tsp salt

143g milk (I used UHT milk)

35g eggs (lightly beaten)

38g butter

Chocolate chips
Beaten egg for glazing

Method:
1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the egg and milk into the well. Mix the ingredients to form soft dough.
2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough. Continue to knead until the dough becomes smooth, elastic and non-sticky.
3) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).
4) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin. Sprinkle chocolate chips on the dough. Roll up tightly (like making swiss roll). Pinch the dough to seal the seam tightly.
5) Place the dough (seam side down) in a greased bread tin (I used a 9"x5" loaf pan). Cover with cling wrap and let it proof for 50-60mins.
6) Apply egg wash and bake in preheated oven at 180C for about 20 mins.
7) Remove bread from bread tin immediately and cool on wire.

Note:
1) I used the "Dough" function of my bread machine to knead the dough.

2) During second proofing I keep the dough inside the oven and place a cup of hot water beside it.