Chocolate Topping Bread

Ingredients

• 355 gr high pro flour
• 180-200 ml water/liquid milk
• 115 gr SKM
• 3 g yeast
• 1/4 tsp salt
• 30 g butter
• DCC Topping

Step

• 1. Add flour, SKM, milk, yeast, water mixer until smooth
• 2. Add butter and salt, mix again until all ingredients are elastic.
• 3. Let it rest for 1 hour until it has doubled in size.
• 4. Weigh the dough kurleb @ 65
• 5. Round it up, then let it sit for a while,
• 6. Then shape according to the video, let stand until it doubles in size then brush the surface with liquid milk
• 7. Preheat the oven to 165-170c
• 8. Bake for 20 minutes fire up and down until cooked or according to your respective oven
• 9 . Once cooked, grease the surface of the bread with butter
• 10. Melt the DCC then dip the surface of the bread until it's even
• 11. Then give a sprinkling of mises or almond slides that have been roasted and mashed

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