Sweet Mocha Bread recipe
information
Preparation time: 25 min, plus 1 hr 10 min rising, Cooking time: 45 min, Cals per serving: 475
ingredients
425 g (15 oz) strong plain white flour, plus extra to dust
1 tsp salt
7g sachet fast-action dried yeast
75 g (3 oz) caster sugar
3 large eggs
150 ml (5 fl oz) double cream
50 g (2 oz) butter, melted
oil for greasing
1 tsp salt
7g sachet fast-action dried yeast
75 g (3 oz) caster sugar
3 large eggs
150 ml (5 fl oz) double cream
50 g (2 oz) butter, melted
oil for greasing
For the filling and topping
75 g (3 oz) caster sugar
4 tbsp instant coffee granules
200 g (7 oz) plain chocolate, chopped
50 g (2 oz) pecan nuts, chopped
4 tbsp instant coffee granules
200 g (7 oz) plain chocolate, chopped
50 g (2 oz) pecan nuts, chopped
method
1. Sift the flour and salt into a bowl. Stir in the yeast and caster sugar. In a separate bowl, lightly beat the eggs, cream and melted butter. Make a well in the centre of the flour mixture, then add the egg mixture. Mix everything together to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for 5 to 10 minutes until smooth and elastic.Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for about 40 minutes or until doubled in size.
3. For the filling, put 50 g (2 oz) of the caster sugar in a small pan with 5 tablespoons of water and heat gently until the sugar dissolves. Stir in the coffee granules and bring to the boil. Simmer for 1 minute, then remove from the heat and set aside to cool.
4. Grease and line a 20 cm (8 in) springform cake tin.Turn the dough out on to a floured surface and divide into four pieces. Roll out one piece to a 25cm (10 in) round and press into the base of the tin so the edges come slightly up the sides. Scatter over 50 g (2 oz) of the plain chocolate, then spoon over about one-third of the coffee syrup.
5. Roll out another piece of dough to a 25cm (10 in) round and lay this over the first, letting the excess dough come up the sides of the tin and pinching the edges firmly into the first layer of dough. Repeat the layering, finishing with a round of dough. Brush the top lightly with water and scatter with the pecan nuts.
6. Cover the tin with lightly oiled clingfilm and leave to rise in a warm place for about 30 minutes or until the dough nearly reaches the top of the tin. Meanwhile, preheat the oven to 220°C/200°C fan oven/Gas Mark 7.
7. Bake the bread for 15 minutes, then reduce the oven temperature to 170°C/150°C fan oven/Gas Mark 3. Cover the tin with a piece of foil and bake for a further 30 minutes.
8. Put the remaining sugar in a small pan with 4 tablespoons of water and heat gently until the sugar dissolves. Bring to the boil and boil for 1 minute. Remove from the heat and stir in the remaining chocolate. Transfer the bread to a wire rack and drizzle with the chocolate sauce. Leave to cool before slicing and serving.
2. Turn the dough out on to a floured work surface and knead for 5 to 10 minutes until smooth and elastic.Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for about 40 minutes or until doubled in size.
3. For the filling, put 50 g (2 oz) of the caster sugar in a small pan with 5 tablespoons of water and heat gently until the sugar dissolves. Stir in the coffee granules and bring to the boil. Simmer for 1 minute, then remove from the heat and set aside to cool.
4. Grease and line a 20 cm (8 in) springform cake tin.Turn the dough out on to a floured surface and divide into four pieces. Roll out one piece to a 25cm (10 in) round and press into the base of the tin so the edges come slightly up the sides. Scatter over 50 g (2 oz) of the plain chocolate, then spoon over about one-third of the coffee syrup.
5. Roll out another piece of dough to a 25cm (10 in) round and lay this over the first, letting the excess dough come up the sides of the tin and pinching the edges firmly into the first layer of dough. Repeat the layering, finishing with a round of dough. Brush the top lightly with water and scatter with the pecan nuts.
6. Cover the tin with lightly oiled clingfilm and leave to rise in a warm place for about 30 minutes or until the dough nearly reaches the top of the tin. Meanwhile, preheat the oven to 220°C/200°C fan oven/Gas Mark 7.
7. Bake the bread for 15 minutes, then reduce the oven temperature to 170°C/150°C fan oven/Gas Mark 3. Cover the tin with a piece of foil and bake for a further 30 minutes.
8. Put the remaining sugar in a small pan with 4 tablespoons of water and heat gently until the sugar dissolves. Bring to the boil and boil for 1 minute. Remove from the heat and stir in the remaining chocolate. Transfer the bread to a wire rack and drizzle with the chocolate sauce. Leave to cool before slicing and serving.
serving amount
serves: 10
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