Cadbury Chocolate Swirl Bread

METHOD

• 1

  In a bowl mix 250g flour, 1 tsp salt, 3.5g yeast (half the sachet) and 100g Cadbury Drinking Chocolate.

• 2

  Add 200ml warm water and mix to form a dough.

• 3

  Knead for approximately 10 minutes until smooth and an even colour.

• 4

  Place dough back in the bowl and cover with lightly oiled cling film. Leave until doubled in size (about 45–60 minutes depending on room temperature).

• 5

  In a second bowl mix the remaining 250g flour, 1 tsp salt, 3.5g yeast (the other half of the sachet) and the 2 tsp butterfly pea flower powder.

• 6

  Add 150ml warm water and mix to form a dough.

• 7

  Knead for approximately 10 minutes until smooth and an even colour.

• 8

  Place dough back in the bowl and cover with lightly oiled cling film. Leave until doubled in size (about 45–60 minutes depending on room temperature).

• 9

  When both balls of dough have risen, gently remove them from their bowls. Gently stretch them each out into a long ‘sausage’ shape about 40–45cm in length. The dough will be a little sticky, that’s ok.

• 10

  Twist the two ‘sausages’ together to form one long ‘sausage’. Take the two ends and join together to make a circle.

• 11

  Carefully lift onto a baking sheet and cover with lightly oiled cling film again. Leave for a further 60 minutes to rise. As it rises, the middle of the circle should close.

• 12

  When doubled in size, remove cling film and place in the middle of a preheated oven (220 degrees fan-assisted). Bake for approx 45 minutes. The blue dough will cook brown in the oven.

• 13

  To check that bread is cooked, turn it over and tap on the bottom. It should sound hollow. Return to the oven upside down for 3 minutes to firm the bottom crust (no more than this).

• 14

  Place on a wire tray and leave to cool, even if tempted to eat immediately.

• 15

  Serve with your favourite spread, but not before enjoying the swirly patterns that emerge as you slice into the loaf.