Publications
Serves 6 or more Preparation time: 5 min Rising time: 1 hour Baking time: 40 min
- 750 ml (3 c) flour
- 60 ml (¼ c) sugar
- 15 ml (1 T) dry yeast
- pinch of salt
- 250 ml (1 c) warm water
- 45 ml (3 T) oil
- 2 eggs
- 80 ml (? c) chocolate spread
- 1 egg whisked with 5 ml (1 t) water
1 Mix the flour, sugar, yeast and salt in a large bowl.
2 In a smaller bowl whisk together the water, oil and eggs until well mixed. Pour the water mixture over the flour mixture and mix until a soft dough forms.
3 On a floured surface knead the dough until smooth, adding more flour if needed to form a firm dough.
4 Transfer the dough to an oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour or until double in volume.
5 Preheat the oven to 180 °C. Grease a 9 x 5 cm loaf tin.
6 Roll out the dough into a 32 x 40 cm rectangle. Spread with the chocolate spread, leaving 2 cm border all around. Starting at one of the shorter edges, roll up the dough. Pinch the ends to seal.
7 Transfer the dough to the prepared baking tin and brush with the egg mixture. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
