No-Yeast Cocoa Bread
A community recipe by HannaBerlinNot tested or verified by Nigella.com
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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.
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.
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.
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.
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