No-Yeast Cocoa Bread

A community recipe by HannaBerlin

Not tested or verified by Nigella.com

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Introduction

A nice sweet bread that is prepared quickly and without yeast, butter or eggs, making it perfect for short notice baking. It doesn't taste of chocolate and it is less sweet than you'd expect. Eat warm with butter.

Ingredients

Serves: 1 Loaf

Metric Cups

470 grams plain flour
20 grams cocoa
225 grams sugar
6 teaspoons baking powder
500 millilitres milk

17 ounces all-purpose flour
1 ounce unsweetened cocoa
8 ounces sugar
6 teaspoons baking powder
17½ fluid ounces milk

Method

No-Yeast Cocoa Bread is a community recipe submitted by HannaBerlin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put all the ingredients in a processor bowl and blitz or do the same thing by hand which can be quite tedious. Be careful not to leave any lumps in the batter as they will appear white in the finished bread.

Pour into a buttered and lined standard size loaf tin.

Bake for about an hour in a 160°C oven. A cake tester should come out clean.

Let it cool in the tin. Tastes best when warm, eat within a day of making it.

Pour into a buttered and lined standard size loaf tin.

Bake for about an hour in a 160°C oven. A cake tester should come out clean.

Let it cool in the tin. Tastes best when warm, eat within a day of making it.