Chocolate Raisin Yeast Bread 巧克力吐司麵包 自製朱古力提子麵包

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[Sponge Method][中種法]

Homemade chocolate-flavored yeast bread using the sponge method. Process will take two days since the sponge dough needs to be refrigerated overnight, but it is worth the effort since the bread will come out soft and fluffy. Homemade bread always taste the best when freshly made. This bread tastes just as good and moist on the second day after reheating in the microwave for 10-15 seconds.

使用中種法自製的巧克力味麵包。 由於中種麵團需要冷藏過夜，因此過程需要兩天時間，但是很值得這樣做，因為麵包會變軟而且蓬鬆。 新鮮出爐的自製麵包總是味道最好。 第二天讓麵包在微波爐中加熱10-15秒後，它的味道和濕潤度一樣好。

Ingredients

Sponge Dough 

  • 270g bread flour (2 cups)
  • 3g instant yeast (1 tsp)
  • 55g egg (1 whole)
  • 30g milk (2 tbsp)
  • 130g greek yogurt (1/2 cup)
  • 10g honey (1/2 tbsp)

Main Dough 

  • 100g bread flour (3/4 cup)
  • 45g sugar (4 tbsp)
  • 5g salt (1 tsp)
  • 2g instant yeast (1/2 tsp)
  • 15g cocoa powder (2 tbsp) 
  • 75-90g milk (5-6 tbsp) 
  • 42g softened unsalted butter (3 tbsp)
  • 100g raisin (optional)

* Baking temperature/time for reference only

* Loaf pan size: 7 x 4 x 4.5 in / 18x10x11.5cm

* Check out Stand Mixers

* Depending on the brand of your flour, you may need more or less liquid

* You may want to refrigerate the mixing bowl before making main dough on hot/warm days

配料

中種麵團

  • 270克高筋麵粉（2杯）
  • 3克速溶酵母（1茶匙）
  • 55克雞蛋（1個）
  • 30克牛奶（2湯匙）
  • 130g希臘酸奶（1/2杯）
  • 10克蜂蜜（1/2湯匙）

主麵團

  • 100克高筋麵粉（3/4杯）
  • 45克糖（4湯匙）
  • 5克鹽（1茶匙）
  • 2克速溶酵母（1/2茶匙）
  • 15克可可粉（2湯匙）
  • 75-90克牛奶（5-6湯匙）
  • 42克軟化無鹽黃油（3湯匙）
  • 100g葡萄乾（可選）

* 烘烤溫度/時間僅供參考

* 麵包盤尺寸：7 x 4 x 4.5英寸/18x10x11.5厘米

* 購買廚師機

* 根據麵粉的品牌，您可能需要或多或少的液體

* 在炎熱/溫暖的日子製作主麵團之前，您可能需要冷藏攪拌碗

Steps

This video will guide you through the process.

Products:

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