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Recipes & Eats

White Chocolate and Raspberry Bread

23/1/2015

Comments

 
Loved this. I have tried it before with real raspberries but it went soggy; using jam prevents this. Got inspired by a lawyer friend (Peng) who was eating a white chocolate and raspberry muffin! Ellie was the first person to try it and it went down very well I think! Give it a go, it's a tasty way to procrastinate.
White Chocolate and Raspberry Bread
Ingredients


  • 250g strong white plain flour
  • 1 yeast sachet 
  • 2 pudding spoon sugar
  • 60g butter
  • 160 ml milk
  • Raspberry jam
  • 150g white chocolate

Method

Pop the flour, yeast, sugar and milk in a mixing bowl. Now add the milk and stir with a knife - it will form a dough. Remove from the bowl and knead on a floured board until it become easier to manipulate (about 5 mins). 

Then pop it in a bowl and leave in a warm place; this presents something of a problem because if you are in a student house in Durham in January warm places are hard to come by. So I put mine in the baking tin I planned on using, covered it with cling film and then lobbed it in the oven at a VERY low temperature for 5-10 mins. Then take it out and leave it on the side (we don't want it to cook).

Not going to lie, I got bored of waiting after half an hour so I took it out of the tin, kneaded it some more then rolled it into a large rectangle. Spread a thin layer of raspberry jam all over then add pieces of chocolate. Roll it into a sausage/Swiss roll along the long edge and curl it up in the baking tin. Spread a little jam on top (try and avoid having the seeds if you can). 

Cook for 20 mins at 180.

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