Recipes

Prune and chocolate bread

1 tsp dried yeast
1 tsp sugar
750g strong wholemeal flour
2 tsp salt
375g stoned prunes
375g plain chocolate
20g butter
1 egg

Preheat oven to 200oC / Gas Mark 6
Grease two 1lb loaf tins.
Measure 450ml of hand hot water in a jug, sprinkle the yeast and the sugar into the water and dissolve and leave in a warm place for 15 minutes until frothy.
Mix the flour and salt together well in a bowl. Make a reservoir in the centre with a spoon.
Gradually add the yeast liquid to the flour and mix well together. The dough should be firm and leave the sides of the bowl clean.
Lightly flour a work surface and knead the dough well for 15 minutes; you should end up with smooth elastic dough.
Return the dough to a clean lightly oiled bowl and cover with oiled cling film and put somewhere warm and free of draughts for 1 hour. Meanwhile, chop the prunes, chocolate and butter, beat the egg.
Turn the dough back onto a lightly floured work surface and knead again to knock out the air bubbles. It will return to its original size. Add the prunes, chocolate, butter and beaten egg and knead well for 5 minutes.
Divide and but the dough into the prepared tins or shape as ovals and allow to rise for 10 minutes.
Bake in the preheated oven for 35 minutes.

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