Bread for Breakfast/tea at 5 o'clock

 Ingredients: 2 1/2 teaspoons of yeast, 1 1/2 cups of water (375 ml), 3 1/4 cups of good flour (440 gr + 4 tablespoons sifted), 1 1/2 teaspoons of salt, 1 1/8 cups of dried plums (the softest and stickiest - 200 gr), 7 oz of quality chocolate (semi-sweet or bitter - 200 gr), 2 tablespoons of soft butter + extra for greasing (~ 30 gr), 1 beaten egg, buttered loaf pan.

In a bowl, start by adding about 125 ml of lukewarm water, over which you sprinkle the fresh yeast. Let the mixture sit for 5 minutes to allow the yeast to activate. In another larger bowl, combine the flour with the salt, mixing the dry ingredients well. Then, make a well in the center of the flour and pour the dissolved yeast into it. Using a fork, start to gently mix, taking flour from the edges and incorporating it into the liquid in the center. Once there is no visible liquid left, gradually add warm water, continuously mixing until you obtain a soft and sticky dough.

Transfer the dough to a lightly floured work surface. This is where the kneading process begins. Gradually add a little flour while continuing to knead. It is important not to add too much flour at once, as this can dry out the dough. Keep kneading until the dough becomes elastic and smooth, but not sticky. One way to check the consistency of the dough is the "windowpane test." Form a ball from the dough and gently stretch it with your fingers. If it stretches effortlessly and does not tear, it is ready. Otherwise, add 1-2 tablespoons of flour, kneading again and repeating the test.

Once you have achieved the ideal dough, grease a bowl with oil using a paper towel. Place the dough in the bowl, covering it with oiled plastic wrap to prevent sticking. Let it rise until it doubles in volume. When it's ready, remove the plastic wrap and gently press the dough with your fists, allowing it to rest for 10 minutes. During this time, crack an egg, weigh the prunes, and chop them into irregular pieces, as well as the chocolate.

After the 10 minutes, slightly flatten the dough and add the prunes, chocolate, soft butter, and beaten egg. Start kneading to incorporate all the ingredients. Shape the dough into a log, making sure it is a bit longer than the buttered loaf pan. Tuck the ends of the log underneath to achieve an even shape. Place it in the prepared pan and cover it again with oiled plastic wrap, letting it rise until it is about 3 cm above the edges of the pan.

Meanwhile, preheat the oven to 180°C. Bake the bread for about 45 minutes, but the time may vary depending on the oven used. A simple way to check if it is baked is to take it out of the pan and tap the bottom. If it sounds hollow, it is ready. Let it cool on a rack. The bread is served warm, toasted, spread with butter, alongside a cup of fragrant tea, such as rosemary tea. It is a delight that will please any meal.

 Tags:  eggs unt flour chocolate bread plum vegetarian recipes