Great British Bake Off week 3 is bread. However I don’t actually like bread so I made two kinds of chocolate bread instead. If you’d like to join in click here.
The first bread I made was a chocolate cinnamon cake from Gino D’campo’s Italian home baking book. Which you can buy from any good book shop.
The second one was a chocolate orange swirl bread. This one was a new one for me and I was amazed at how easy it was. It went down so well here that I’ve been told I will be making this for Christmas day breakfast. I’m sure that I will be making it many times before then.
Chocolate orange swirl bread
For the dough:
1 package or 7 grams dry yeast
118 ml warm water
28 grams unsalted butter, melted
118 ml milk, room-temperature
1/2 teaspoon sugar (to activate the yeast)
56 grams sugar
1/2 teaspoon salt
24 grams unsweetened cocoa powder
375 grams flour, plus more for rolling
For the filling:
56 grams unsalted butter, melted
60 grams brown sugar
70 grams sugar
zest of one orange
55 grams dark chocolate, finely chopped
For the glaze:
130 grams icing sugar
2 tablespoons of orange juice (appox)
Make the dough: First proof the yeast. Fill a small bowl with the warm water and gently stir in the yeast and 1/2 teaspoon of sugar. Let stand somewhere warm untouched for about 5 minutes or until the yeast is foamy and bubbly.
Using your hand mixer, in the bottom of a large bowl (the bigger the better!) whisk together the melted butter and milk then add in the remaining sugar, egg, and salt and whisk until smooth. Add in the cocoa and proved yeast and whisk until combined.
Add about 2 tablespoons of flour and beat on medium low speed until the flour is combined. With the beaters running on medium speed, keep adding flour a little at a time, until the dough starts to pull away from the sides of the bowl. You may need a little more or less flour but you want the dough to hold together in a ball and be just a tad sticky. Transfer dough to a lightly floured surface and knead for several minutes until smooth and you have a nice and round little ball.
Transfer dough to an oiled bowl and turn to coat. Cover with plastic and a clean tea towel, and let rise for about 2 hours or until the dough has doubled. Alternatively, you can cover the bowl with plastic and let the dough rise overnight in the fridge (and up to 12 hours).
Prepare for baking: First make the filling by rubbing the orange zest into the sugars with the back of spoon until combined. On a lightly floured surface roll out the dough into roughly a 12 inch x 16 inch rectangle. Brush the top evenly with melted butter and sprinkle the orange sugar over the top followed by the finely chopped chocolate. Starting with the longer side, roll into a log, gently pinching the seam to keep it rolled up.
Cut down the middle of the log with sharp kitchen shears and roll each half up to expose the middle. You will have two long pieces of dough with the filling facing upwards. Once you get started, the twisting goes fast and isn’t as scary as it seems. Just keep guiding them in place together as you twist. Pinch the two pieces together at the top to join them and then fold one side over the other and continue alternating each side back and forth until you have twisted them into a single piece.
Remove and lightly butter the bottom of a 9-inch springform pan. Carefully place one end of the twisted log into the middle of the base and roll the log up around itself then gently tuck the end under. Place the ring of the springform over the base and click it in place. Cover loosely with cling film and let rise again for 30 to 45 minutes.
While the dough is on its second rise, preheat the oven to 175° fan. Bake the twisted bread for 40 to 45 minutes or until the filling is bubbling and the bread is cooked through.
Add the finishing touches: Prepare the glaze while the bread bakes. Measure the powdered sugar into a small bowl, add a pinch of salt, and stir in the orange juice one tablespoon at a time until the glaze is smooth and spreadable.
Remove the bread from oven and let cool slightly on a wire rack. Unmold the bread, transfer to a fancy serving platter and drizzle the glaze evenly over
Thanks for looking