DOUBLE CHOCOLATE CHIP BREAKFAST BREAD

1 packet of instant yeast
525 g flour, (I used cake flour but bread flour would be best)
400 g warm water, (I added 2 teaspoons of instant coffee and stirred to dissolve)
50 g brown sugar
50 g cocoa
1 cup of dark chocolate chips

Add flour, sugar, yeast and cocoa to the bowl of your mixer. Using the dough hook, start slowly and let the ingredients mix well. Add the chocolate chips then add the water/ coffee.
Knead till dough starts coming away from the bowl, adding more flour if needed.
Remove the dough hook, and then remove the bowl from the mixer. Knead in the bowl for a few minutes. ( I did a kind of lift and turn motion.) You’ll feel the dough get more pliable.
I added more chocolate chips here as they had blended into the dough during mixing.
Leave this to rise, covered, for about an hour or until doubled in size.
Remove dough from bowl, knead again and shape into a round loaf.
Proof in a banetone or a bowl lined with a floured cloth.
Proof for about 40 minutes.
Heat the oven to 200ºC, 190ºC if using a thermofan oven. Add a baking tin of water to the oven right at the start so that it’s nice and steamy when the oven is at temperature.
Turn the bread out onto a lined baking tray. Score down the middle, bake for 35 to 40 minutes.

Note:
Ovens are all different so yours might be quicker or take longer. The bread is ready when it sounds hollow when you tap it.
Remove, cover with a clean, dry cloth and let it cool down before slicing.
I closed the kitchen door for this because it’s so windy today and I wanted to prevent draughts while cooling.
This is originally a sourdough recipe but I’m still struggling to get my starter up and running. To convert back to sourdough, you should use 100 g of active starter, 350 g water, 475 g of water. The rest of the ingredients remain the same.
Follow the usual sourdough method. (I’m not ready for that step yet)
Enjoy!