GOLD TOP RECIPES - CHOCOLATE, NUT & RAISIN LOAF
Chocolate, Nut & Raisin Loaf
375g (13oz) strong white bread flour
•tsp salt
60g (2oz) caster sugar
1 sachet (7g) fast action dried yeast
200ml (7 fl oz) Gold Top milk
60g (2oz) unsalted butter, melted
1 medium egg, beaten
FOR THE FILLING:
30g (1oz) unsalted butter, melted
2 tablespoons caster sugar
4 tablespoons raisins
4 tablespoons toasted chopped pecan
nuts (or macadamia nuts)
150g plain chocolate chips
4 tablespoons caster sugar, for the
glaze
20cm (8in) deep cake tin, greased and
base-lined
375g (13oz) strong white bread flour
•tsp salt
60g (2oz) caster sugar
1 sachet (7g) fast action dried yeast
200ml (7 fl oz) Gold Top milk
60g (2oz) unsalted butter, melted
1 medium egg, beaten
FOR THE FILLING:
30g (1oz) unsalted butter, melted
2 tablespoons caster sugar
4 tablespoons raisins
4 tablespoons toasted chopped pecan
nuts (or macadamia nuts)
150g plain chocolate chips
4 tablespoons caster sugar, for the
glaze
20cm (8in) deep cake tin, greased and
base-lined
- Sift all but 1 rounded tablespoon of the flour, with the salt into the bowl of an electric mixer with a dough hook fitted (or a large bowl). Stir in the sugar and yeast.
- Heat the milk in the microwave or in a pan until it feels hot when you dip your finger in. Pour it into the dry ingredients with the melted butter and beaten egg and mix well to form a soft dough. Add some, or all, of the reserved flour if the mixture is too soft. Knead with a dough hook for 4 minutes or turn it out onto a lightly floured surface and knead for 10 minutes by hand. Put the dough in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 1-2 hours or until doubled in size. (If you have a defrost or dough proving setting or on your oven, use that for speed. Set at 45°C)
- Turn the risen dough out onto a lightly floured surface and knead lightly. Roll the dough out to a strip 60cm (about 24in) long and about 18cm (7in) wide.
- To make the filling: Brush butter over the dough right to the edges, sprinkle with the sugar, then the raisins, nuts and chocolate chips, almost to the edges.
- Roll the dough up tightly lengthways then form it into a tight coil. Put it into the cake tin, cover and leave in a warm place for 30-40 minutes or until doubled in size and spongy to the touch.
- Meanwhile set the oven to Gas Mark 4 or 180°C.
- Bake the loaf for 40-45 minutes or until browned on top and firm to the touch. Five minutes before the end of cooking dissolve the 4 tablespoons of sugar in 4 tablespoons of water over a low heat. Bring to the boil for 2 minutes. Brush this glaze over the loaf as soon as it comes out of the oven. Leave to cool for 10 minutes then take out of the tin and transfer to a wire rack to cool. Serve on the day of making if possible but if there is some leftover, warm slices through in the microwave for about 20 seconds.