This is a nice, lightly enriched white bread. It's made with an overnight sponge and produces a lovely light loaf. With the twist that it has a line of chocolate running through the centre of the loaves.

The original recipe has it written up as making two petite loaves. I didn't have any loaf pans quite that small (19x9cm), so I decided to add 250g of sourdough starter (to bulk it up a bit and use up some starter). I ended up making one medium (20x10cm) loaf and then turned the rest of the dough into rolls, each one stuffed with a small piece of chocolate.

I think next time I'd use a bit more chocolate in the loaf. It seems to have spread out as the dough rose and resulted in pockets of chocolate rather than a continuous line through the centre as I'd intended.

Photo goes here.

White Bread with Chocolate

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

Sponge

• 3/4 c. water
• 2 1/4 tsp. active dry yeast (or 1/2 Tbsp. instant yeast)
• 1/4 tsp. ground ginger
• 1 c. hard (strong/high grade/bread) flour
• 250g sourdough starter @ 100% hydration (optional)

Dough

• 1/2 c. warm water
• 1/4 c. dry milk powder
• 1 Tbsp. sugar
• 2 tsp. coarse sea salt
• 2 Tbsp. butter
• ~400g hard (strong/high grade/bread) flour
• 150g dark chocolate

Directions

1. Combine water, yeast, ginger, flour, and sourdough starter (if using).
2. Mix well, cover, and set aside at room temperature overnight.
3. In the morning, add the warm water, milk powder, sugar, salt, and butter and stir to combine.
4. Add the remaining flour, a little at a time, until a soft dough forms.
5. Turn out onto a well-floured surface and knead for 15-20 minutes, incorporating any remaining flour as necessary.
6. Round the dough and place in a covered bowl to rise for 60-90 minutes.
7. Knock the dough back, divide into two equal portions, round each portion, cover, and rest for 5-10 minutes.
8. Grease two 19x9cm (7.5x3.5") or 20x10cm (8x4") loaf pans, two 20cm (9") square pans, or one of each.
9. If making loaves: press each dough ball flat, letter fold, place a line of chocolate along the short side, and then roll up around the chocolate. Pinch the seam and ends to seal and place, seam-side-down, into the prepared pans.
   If making rolls: Divide each dough ball into nine equal portions. Press each portion flat and place a small piece of chocolate in the centre of each one. Fold the edges of the rounds up over the chocolate and pinch to seal. Flip the ball over and roll it to form it into a tight ball. Place, seam-side-down in the prepared pan.
10. Cover and set aside to rise for ~40 minutes.
11. Preheat oven to 190°C (375°F).
12. Bake at 190°C (375°F) for 20-30 minutes.
13. Turn off oven and allow bread to stand in the hot oven for ~5 minutes.
14. Turn out onto wire rack to cool.
15. If desired, brush top crusts with a little butter to give it a slightly glossy finish.