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Thursday, 29 September 2016

Chocolate Hazelnut Swirl Bread

I baked this delicious loaf for GBBO Bread Week, my family could barely wait until I had taken photos to devour some.  Our house smelled delicious, the scent of freshly baked bread combined with hazelnut and chocolate.  Oh my goodness, the loaf is SO good.  Great any time of day, from breakfast and brunch through to afternoon tea.  



Chocolate Hazelnut Swirl Bread

300g strong white bread flour
1/2 tsp salt
20g sugar
1 1/2 fast action yeast
185ml milk, I used whole milk (you could use oat/almond milk instead)
1 Tblsp oil
100g chocolate hazelnut spread (I made my own)

Combine all the ingredients in a bowl and mix until a rough dough forms.  Then either turn out the dough and knead until smooth and elastic (approximately 10 minutes), or knead in a stand mixer with a dough hook fitted for 5 - 7 minutes.

Once kneaded, put the dough into a lightly greased bowl, cover with cling film and leave in a warm place until doubled in size.  Once the dough has risen, knock it t ack and roll out to 40cm x 30cm (16in x 12in) rectangle with the longest side facing you. Spread the dough with a thin layer of chocolate hazelnut spread, leaving a 2cm (3/4 inch) border.  Roll up the dough tightly from the longest side and pinch the seam and ends to seal.  Turn the roll seam side down and fold the roll of dough in half then twist the halves around each other twice to make the swirl.  Tuck the ends of the roll in neatly then place the dough twist into a greased 2lb (900g) loaf tin.

Cover with greased cling film and leave in a warm place for the dough to rise once again.  My loaf took around 45 minutes in a warm kitchen.  Whilst the dough is rising, preheat your oven to 210C/190C Fan/425F/Gas Mark 7.

Take the clingfilm off the risen loaf then bake in the preheated oven for 30 minutes until golden and cooked through.  Leave to cool in the tin for 15 minutes before transerring to a wire rack to cool completely.


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