This week is bread week on GBBO so I made this easy and delicious tear and share chocolate and toffee bread. It is basically an iced bun recipe, with added chocolate pieces and toffee sauce.
500g Strong white flour
7g easy bake yeast
chocolate (I used 1/2 packet of Galaxy counters)
Heat the milk in a pan and add the butter. Once melted allow the milk to cool.
Put all the other bread ingredients including the egg into a bowl and mix together.
Add the cooled milk and butter mixture and make into a dough.
Knead for around 10 mins on a lightly floured surface.
Leave to rise in the bowl covered with a tea towel. This took about 2 hours.
Knock the air out of the dough by kneeding a few times. Then roll out into a rectangle.
I split the mixture in half here as I was using an 8 inch tin.
Add chopped chocolate pieces and toffee sauce.
Roll this up and cut into 12 equal balls and put in a greased tin.
Cook at 180C until golden brown.
Allow to cool before drizzling with icing and some chocolate chunks.
Tear a piece off and enjoy. Sharing is optional.
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