Chocolate, caramel and cardamom bread

Chocolate, caramel and cardamom bread

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This bread is incredibly rich and sweet, so a little goes a long way. If you want to tone down the sweetness a little, you could swap out the dulce de leche or caramel sauce for chopped nuts. We think this bread could earn you star baker status with your family - or even Prue Leith and Paul Hollywood on GBBO! 

Preparation time: 2.5 hours

Cooking time: 45 minutes

Serves: 8

Ingredients

5g dried fast-action yeast 
2 tbsp soft light brown sugar
450g strong white bread flour, plus extra for dusting
1 tsp salt
8 cardamom pods – crush, remove seeds and finely grind
290ml lukewarm RSPCA Assured milk
1 medium RSPCA Assured egg, lightly beaten
200g dulce de leche or caramel sauce
100g dark chocolate, roughly chopped
Sea salt flakes to scatter
1 to 2 tbsp butter, melted

Method

Grease a baking sheet.

Combine the yeast, sugar, flour, salt and ground cardamom in a large bowl, then add the milk and egg and mix into a dough using your fingers or a wooden spoon.

Tip the dough onto a lightly-floured surface and knead for 10 to 15 minutes until smooth and elastic.

Transfer to a lightly-oiled bowl, cover with cling film and leave to rise for 1 hour or so, until doubled in size. 

Once the dough has risen, knead lightly for a few seconds to distribute the air.

Lightly flour a flat surface and roll the dough out to roughly the size of an A4 piece of paper. Drizzle with caramel and sprinkle with chocolate.

Roll the dough along the short edge using both hands to form a log and place onto the prepared baking sheet.  Cover and let the dough rise for a further 1 hour.

Preheat the oven to 180°C/ fan 160°C/gas mark 4. Melt the butter either in a microwave or on the hob and, using a pastry brush, spread onto the dough.

Sprinkle with the sea salt flakes and then bake the bread for 40 to 45 minutes or until the dough rises and sounds hollow when tapped.

Remove the bread from the baking sheet onto a cooling rack and let cool before slicing.

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