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24 September 2014
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Chocolate, chilli and lime bread
Chocolate bread
Chocolate, chilli and lime bread

Chocolate, chilli and lime bread, by Roger Slater, Director of Wealdstone Football Club from London. Roger was a runner-up in the final of the Green & Black's and National Trust cooking competition. Here's his recipe:

  see also  
  Chocolate cook-off at Wimpole Hall  
  internet links  
 

Wimpole

National Trust

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  facts  
 

Facts from BBC Science:
• Chocolate is made from the seeds of the tropical cacao tree
• Research suggests chocolate may have health benefits
• Chocolate cravings may be a symptom of addiction
• Chocolate contains the same 'happy' chemicals found in some recreational drugs

 
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Preparation time: 40 minutes
Proving time: 35 minutes
Baking time: 20- 25 minutes
Use: 2lb bread tin

• 15g (1.5oz) dried yeast
• 25g (1oz) brown sugar 400ml (13 fl oz) warm water • 450g (1lb) white bread flour 1 teaspoon salt
• 120g (4.5oz) dark chocolate, minimum 70% cocoa solids, chopped
• 1½ fresh limes
• 1 dried red chilli pepper
• 45ml (2fl oz) olive oil

Roger with some of the judges
Roger Slater with Steven Saunders and Micah Carr-Hill

• Mix the dried yeast, brown sugar and 200m (7fl oz) of the warm water together to activate the yeast. Place in a warm place.

• Measure the flour and salt into a mixing bowl or bread machine. Add the chocolate and the zest of one of the limes.

• Thinly slice and chop the lime and add half to the mixture with the juice from the other half a lime. Deseed and finely chop the dried chilli pepper and add to the mixture.

• Add the olive oil to the mixture and if working by hand, mix roughly.

• Once the yeast has become activated and frothed up, add it to the mixture and mix thoroughly by hand (or start the bread machine on the 'dough' setting).

• As the liquid becomes absorbed add another 50ml (2fl oz) of the warm water and continue the process. As the mixture starts to take shape as a 'dough ball' use your judgement to add as much of the remaining warm water as required. The dough should be moist but not wet. However, if it becomes too wet sprinkle in some more flour to absorb the additional moisture.

• In the bread machine, the mixture will mix for around 15 minutes, by hand you should continue to work the dough for the same period.

• At the end of the 15 minutes, the mixture will prove in the bread maker. By hand place the mixture on a floured baking tray. Cover with a damp dishcloth and leave in a warm area for a least 20 minutes as the mixture rises.

• Pre-heat the oven to 180°C/350°F/gas 4

• Moisten the inside of a bread tin with olive oil and put the dough into it, pressing down and shaping, but not too firmly, then turn the oven off and put the tin into the oven to stand for another fifteen minutes.

• Then turn the oven back on again and preheat to 220°C/425°F/gas 6 and bake for 20 minutes. After 20 minutes, turn the bread out of the tin - tap the bottom with a wooden spoon and it should sound hollow. If it does, place on a wire rack to cool, if it doesn't return to the oven (you will not need the tin) for a further 5 minutes.

HINT: Try putting the dough in a warm airing cupboard to prove it.

Back Back to more fun at the Green & Black's and National Trust cooking competition.
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