White Chocolate Raspberry Bread

White Chocolate Raspberry Bread

…heavenly!

Loved this. I have tried it before with real raspberries but it went soggy so don’t be tempted to do that; using jam prevents this. Got inspired by a lawyer friend (Xiang) who was eating a white chocolate and raspberry muffin! Ellie was the first person to try it and it went down very well I think! Give it a go, it’s a very tasty way to procrastinate.

Ingredients

  • 250g strong white plain flour
  • 1 yeast sachet
  • 2 pudding spoons sugar
  • 60g butter
  • 160ml milk
  • Raspberry jam
  • 150g white chocolate

Method

Pop the flour, yeast, sugar and milk in a mixing bowl. Now add the milk and stir with a knife – it will form a dough. Remove from the bowl and knead on a floured board until it become easier to manipulate (about 5 mins).

Now pop it in a bowl and leave in a warm place; this presents something of a problem because if you are in a student house in Durham in January warm places are hard to come by. So I put mine in the baking tin I planned on using, covered it with cling film and then lobbed it in the oven at a VERY low temperature for 5–10 mins. Then take it out and leave it on the side (we don’t want it to cook).

Not going to lie, I got bored of waiting after half an hour so I took it out of the tin, kneaded it some more then rolled it into a large rectangle. Spread a thin layer of raspberry jam all over then add pieces of chocolate.

Roll it into a sausage/Swiss roll along the long edge and curl it up in the baking tin. Spread a little jam on top (try to avoid having the seeds if you can).

Cook for 20 mins at 180 degrees, then tuck in!

Find this recipe on the Barking Baking website HERE

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