It seemed interesting and having all the ingredients, except
for the brambles (blackberries), it was decided! After a walk to the store I was all set! The
house wasn't so warm so it took a little longer to rise then stated. The
brambles burst in the oven and it oozed out of the top of the loaf. It was beautiful.
Bramble and Chocolate Bread
500g/1lb 2oz unbleached strong white flour, sifted
7g sachet of fast-action/easy-blend dried yeast
25g/1oz golden caster sugar
1 level tsp salt
2 tbsp sunflower oil
150g/5 ½ oz quality milk and/or dark chocolate, chopped
250g/9oz brambles (blackberries)
Mix together the flour, yeast, sugar, and salt; make a well in the center and slowly pour in the oil and enough tepid water (about 300ml/10fl oz/ ½ pint) to make a softish dough. (To have tepid water, mix two-thirds boiling water and one-third cold water.)
Using floured hands, bring the dough together and turn out on to a floured board then knead for 8-10 minutes, or until smooth. Keep the board lightly floured. The dough should be soft and shiny-looking but not too sticky. Place in an oiled bowl and cover with oiled clingfilm. Leave somewhere warm for 1-2 hours.
Lightly oil a baking sheet. Punch down the dough and roll out to a rectangle about 38 x 28cm/15 x 11 in. About the size of a baking sheet.
Scatter the chocolate and brambles over the long half then roll up along the long side to make a roly-poly about 38cm/15 in long.
Place this on the prepared baking sheet and cover loosely with oiled clingfilm then place somewhere warm. Leave to rise for about 45 minutes. Meanwhile, preheat the oven to 230C/450F/gas8. Remove the clingfilm, slash the top of the loaf five to six times and bake in the oven for about 20-25 minutes. Remove to a wire rack to cool until just warm before eating. Don’t want to burn yourself with hot melted chocolate!
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