Sharkie's blog: "new moon new year"

try this its scrumplicious

Preparation time: 30 minutes
Proving time: 3 hours
Cooking time: 40 minutes
Use: 1 large baking sheet
Makes: 2 small loaves

20g fresh yeast or 2 tsps active dried yeast
325ml warm water
125g caster sugar
1 large egg yolk
25g unsalted butter, softened
600g unbleached white bread flour
10g salt
30g cocoa powder
250g dark chocolate, minimum 60 % cocoa solids, roughly chopped
1 egg yolk for glazing

Combine the yeast, water and a generous pinch of sugar in a bowl and set aside for 5-10 minutes until bubbly. Add the egg yolk and butter to the yeast mixture.

If using a free-standing mixer, place all the remaining ingredients in the bowl and mix with the paddle for 1 minute on low speed. Add the yeast mixture and mix with the paddle until well blended. Switch to the dough hook and mix first on low, then on medium speed until the dough is smooth and elastic (about 4 minutes). Add a little water if it's too dry.

Combine the dry ingredients in a separate bowl and mix briefly with a spoon to blend. Then add to the yeast mixture in three batches, stirring well. Add the chocolate pieces last. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add water if it looks too dry. Place the dough in a lightly oiled bowl, cover with clingfilm and leave to prove for about two hours in a warm area.

Turn out the dough onto a lightly floured board and punch down. Divide into two equal pieces and shape into an oval. Place both ovals on a greased or parchment-lined baking sheet, cover with a damp tea towel, and leave to prove for about an hour, or until doubled in size.

Preheat the oven to 220 C/gas mark 7. Beat the egg with a fork and brush over the surface of the loaves. Place them on the baking sheet and bake for 15 minutes. Lower the temperature to 190 C/gas mark 5 for a further 25 minutes. Watch theloaves for the last 5 minutes to avoid scorching the tops. Cool on a wire rack.