CHOCOLATE ORANGE LOAF
This is a recipe for a delicious breakfast loaf that is very easy to make. With the addition of chocolate and mixed peel, it's great on its own, or with marmalade, jam or even toasted and spread with a little butter.
Ingredients
- 375 g Strong White Bread Flour
- 15 g Granulated Sugar
- 2 Tsp Salt
- 15 g Fresh Yeast or 1 1/2 Tsp Fast Action Yeast
- 20 g Powdered Milk
- 200 ml Lukewarm Water
- 60 g Mixed Peel
- 50 g Softened Unsalted Butter
- 70 g Milk Chocolate Chips
Instructions
- Put the flour, sugar and salt in the bowl of a stand mixer (or a bowl to mix by hand) fitted with a dough hook.
- Crumble in the yeast, making sure it does not touch the salt.
- In a small bowl dissolve the powdered milk in the lukewarm water.
- Pour this into the dry ingredients.
- Knead at low speed until smooth (about 3 minutes), or by hand.
- Add the softened butter and increase the speed to medium and knead until all the butter is incorporated, 2 to 3 minutes. Or Knead by hand.
- Add the chocolate chips and the candied peel and knead by hand until evenly distributed.
- The dough should be firm and elastic.
- Place the dough back in the bowl and leave to rise in a warm place until doubled in volume about 1 hour 3omins.
- On a lightly floured worktop flatten the dough into a rectangle and then roll it up tightly and tuck both the ends under.
- Lightly grease and flour a 9inch loaf tin.
- Place the dough in the pan with the seam at the bottom.
- Press the dough into the pan.
- Leave the dough to rise in a warm place until doubled again, around 1 hour 30 mins.
- Preheat the oven to 180 degrees C.
- Bake the loaf for 30 minutes, or until the crust is golden. Tap the bottom it will sound hollow.
- Transfer to a rack and allow to cool.