I think we can all safely agree that this is a fantastic idea. Everyone likes chocolate spread on their toast - but this cooks the chocolate spread into the bread itself! It is the best thing ever! Looks great, tastes great. What is not to like?! Boom.
Ingredients
Method
Mix all the dry ingredients together in a bowl briefly. Gradually pour the water in, stirring with a knife all the time. Add the milk and stir a little more - it should be a large dough ball now.
Take out of the bowl and knead on a floured board (I ran out of bread flour so used plain flour here). The dough should not be sticky but should be firm so just keep adding flour until you reach that point. After a goof 5 minutes of kneading, pop in the bowl and cover with cling film, then leave in a warm place for about an hour - I generally wait until the dough has risen so that it touches the cling film but how helpful a measure this is depends on the size of your bowl!
After an hour, take the dough out, knead again - it gets a bit wet so a little more flour may be required. Then roll it out so that it about half an inch thick and cover liberally with chocolate spread. Roll it up and pop in a bread tin. Cover again with cling film and leave for a further 20 minutes before putting it in the oven (taking the cling film off!). Cook for 15 minutes at about 200 degrees.
Eat it warm straight away or save it for later! If you can, you should leave it out to cool before putting it in an air tight container because putting it in straight away will lead to condensation and slightly damp bread. Not nice.
Enjoy!
- 400g strong white bread flour
- 250ml warm water
- 1tbs milk
- Knob of butter
- 1 tsb sugar
- 1/2 tbs salt
- Fast Action Dried Yeast Sachet
- Chocolate spread
Method
Mix all the dry ingredients together in a bowl briefly. Gradually pour the water in, stirring with a knife all the time. Add the milk and stir a little more - it should be a large dough ball now.
Take out of the bowl and knead on a floured board (I ran out of bread flour so used plain flour here). The dough should not be sticky but should be firm so just keep adding flour until you reach that point. After a goof 5 minutes of kneading, pop in the bowl and cover with cling film, then leave in a warm place for about an hour - I generally wait until the dough has risen so that it touches the cling film but how helpful a measure this is depends on the size of your bowl!
After an hour, take the dough out, knead again - it gets a bit wet so a little more flour may be required. Then roll it out so that it about half an inch thick and cover liberally with chocolate spread. Roll it up and pop in a bread tin. Cover again with cling film and leave for a further 20 minutes before putting it in the oven (taking the cling film off!). Cook for 15 minutes at about 200 degrees.
Eat it warm straight away or save it for later! If you can, you should leave it out to cool before putting it in an air tight container because putting it in straight away will lead to condensation and slightly damp bread. Not nice.
Enjoy!
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