Ingredients
| 350ml lukewarm water | |
| 7g active dry yeast | |
| 500g strong flour | |
| 10g salt | |
| 30g sugar | |
| 20ml canola oil (or oil of choice) | |
| 100g chocolate |
For something a bit more luxurious…
Instructions
| 1. | Put the water and dry yeast into a large mixing bowl and mix until the yeast is dissolved. |
| 2. | Add the flour, salt, sugar and oil and mix until combined, then cover the mixing bowl with a tea towel or plastic wrap. |
| 3. | Rest for 10 minutes, then remove the dough and start to knead until it feels strong and the gluten has developed. |
| 4. | Pop the dough back into the mixing bowl and cover again and rest for 30 minutes. |
| 5. | Shortly before the dough is ready, heat a pot of water on a stovetop, put the chocolate into a stainless- steel bowl on top of the pot, melting the chocolate slowly and stirring until completely melted. |
| 6. | Preheat the oven to 200°C. |
| 7. | Once the dough has doubled in size, take it from the mixing bowl and place on a lightly dusted bench. |
| 8. | Take a rolling pin and roll the dough into a rectangular shape. Pour the chocolate onto the dough and spread evenly. |
| 9. | Roll the dough up and cut though the centre lengthwise. |
| 10. | Put two pieces together and twist so all the cut pieces are exposed, then place into a greased baking loaf tin. |
| 11. | Bake for 20 to 25 minutes. |
Photography Tony Nyberg
Leave a Reply