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Chocolate, caramel and cardamom bread


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! 

  • 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
  • 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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