Week 3 in the GBBO house…


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.

The results:

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 🙂

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