Bread week this week and Paul Hollywood was taking no prisoners. As I mulled over which challenge I would take on I remembered a recipe on BBCGoodFood that I have been eyeing for quite a while; a raspberry, chocolate and hazelnut breakfast bread. So this is my chocolate bread challenge, thankfully Paul Hollywood wasn’t about to judge my dough afterwards, haha.
A day before I’d planned on baking the bread I mixed 2 sachets of 7g fast action dried yeast with 400g of plain flour, 50g of golden caster sugar and 1tsp of salt in a big bowl. Then I whisked together 400ml of warm milk, 50g of butter and 1 egg. I tipped this mixture into the dry ingredients and mixed it all up with a wooden spoon. I covered the bowl with greased clingfilm and chilled it overnight.
I preheated the oven to 180C/160C fan and added 200g of plain flour to the mixture and mixed it up with my hands, lovely and gooey, haha. I tipped it out onto the floured table and I had to add quite a bit of flour to the dough as it was very wet. After kneading it for a few minutes I rolled it into a large rectangle, roughly 50cm x 30cm, yes that is a measuring tape you can see, ha.
Then came the fun part of spreading the whole contents of a 200g jar of nutella onto the dough and sprinkling the chocolate spread with halved raspberries that I pressed in gently. I rolled up the mixture like a swiss roll and cut it in half with a floured knife (don’t cut through to the very end though). I twisted the mixture, not very delicately mind and brought the two ends together like a wreath.
I put it onto a baking sheet and sprinkled it with 1tbsp of caster sugar and 2tbsps of chopped hazelnuts and popped it into the oven for 40 minutes.
It browned quite nicely and the raspberries didn’t make the mixture quite as soggy as I thought they would have. It’s a little bit dry so I’ve been eating it with the raspberry jam from last week’s recipe. If I was to make it again I would add some chopped hazelnuts into the mixture as they’re a bit lost on top of the bread. I would also add more raspberries and split it into three parts instead of two. Other than that I’m pretty happy with it 🙂