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
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
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.
Try putting the dough in a warm airing cupboard to prove it.
to more fun at the Green & Black's and National Trust