Cacao Bread

method:

• Sift the flours and salt into a large mixing bowl and stir in the yeast. Warm the milk and 150ml water in a saucepan. Add the cacao and stir until it has melted.
• Pour in the olive oil and mix well. Tip this warm liquid into the bowl of dry ingredients and mix thoroughly to form a soft, but not sticky, dough. Add more flour or warm water if necessary to reach the right consistency.
• Turn out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. You can also make the dough in a food processor or an electric mixer with a dough-hook attachment. Simply place the flour, salt and yeast in the mixer or processor bowl, then add the warm liquid and process for about 5 minutes.
• Place in a little greased bowl. Cover with a clean tea towel, or place another large bowl upturned on top. Leave in a warm place for at least 2 hours to allow the dough to rise, doubling in size.
• Tip the risen dough onto a floured surface and knock it back to its original size. Press into a large, oiled bread tin or divide into ten pieces and shape each into a small roll.
• Place the rolls on an oiled baking tray. Lightly brush the top of the loaf or the rolls with either a little egg yolk or milk. Leave in a warm place for about 1 hour, or until well risen (almost doubled in size).
• Preheat oven to 190C/375F/Gas Mark 5 and bake the bread: 45 minutes for the loaf, or 15 minutes for the rolls. To test if the bread is done, tap it sharply on the underside- it should sound hollow. If not, return to the oven for a further 3-5 minutes and test again.
• When fully cooked, turn the loaf out of the tin, or remove the rolls from the tray, and leave to cool on a wire rack.