|
Chocolate and hazelnut bread |
|
|
|
Written by Karen Saunder, 2006
|
 This sweet bread recipe is a great accompaniment to mid-morning coffee. For added variety, try this recipe with other nuts such as walnuts and pecans.
200ml (7fl oz) semi-skimmed milk
3 tbsp melted butter, cooled
1 large egg, beaten
11⁄2 tsp sugar
1 tsp salt
450g (16oz) very strong white bread flour
11⁄4 tsp instant or fast-acting dried yeast
75g (3oz) chocolate chips
50g (2oz) chopped toasted hazelnuts
Pour the milk into the breadmaker bucket, followed by the butter and egg. Add the sugar and salt. Cover with the flour and sprinkle the yeast over. Fit the bucket into the breadmaker and set to the basic white programme. Add the chocolate chips and nuts according to your manual’s instructions, usually at the beginning or the middle of the second kneading cycle or when the machine bleeps. Once cooked, carefully shake the loaf from the bucket and stand it the right way up on a wire cooling rack.
Leave the bread to cool for at least an hour before cutting and/or removing the paddle, if necessary. |
Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
