About this project
This bread has been inspired by the traditional Jewish loaf, Babka. The beautiful twists and layers of chocolate create such a decorative finish, which is not only a pleasure to look at but it is a joy to eat too. Needless to say, the kids love this bread, as they do anything that contains chocolate spread!
Makes 1 loaf
Soulful Baker by Julie Jones
Published by Quarto
"Julie bakes with love. It's her secret ingredient." Pierre Koffmann
From apple rose and plum and frangipane tarts, to lemon madeleines and muddle cake, trampoline bread and grissini to chocolate ganache, delizia di limone to banana, pecan, and chocolate muffins and fluffy pancakes, this incredible bake book has all the recipes you need to create something beautiful, imaginative and impressive. Whether you're making pies or cakes, bread or brunch, this stunning book is full of recipes that bakes that feeds your soul as well as your stomach.
Baking became a form of therapy for Julie Jones when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time and now her delicious recipes are available for the first time as a sumptuous cookbook that would make an inspired addition to any kitchen bookshelf!
Learn to cook crafted, beautifully styled pies, tarts, cakes and bakes, but be sure to cook with Julie's secret ingredient – love.
Across the 175+, heavily illustrated pages, you’ll find chapters on:
Fruit Tarts and Pies, containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques
Cakes, Bakes and Treats, with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time
Bread and Yeasted Dough, with trampoline bread and grissini
Chocolate, including a stunning triple chocolate celebration cake and chocolate ganache
Desserts, with delizia di limone and a meringue sharing nest wreath
Weekend Breakfast and Brunch, with banana, pecan, and chocolate muffins and fluffy pancakes.
Grease and line the loaf tin (pan) with non-stick baking paper.
Melt the butter in a small saucepan, then set aside to cool until tepid. Secure the dough hook to the mixer and place the flour, salt, sugar and yeast into the mixing bowl, keeping the yeast apart. Warm the milk and water until lukewarm, adding it to the bowl along with the egg and the melted butter. Leave the machine to mix, then knead the dough for about 8 minutes by which time the dough should be cohesive and smooth. If the dough is sticking to the sides of the bowl, sprinkle in a dessertspoon of flour and continue to knead for a few more minutes.
Lightly oil a large bowl and place the dough in it, covering the bowl tightly with clingfilm (plastic wrap). Leave the dough to rise and double in size for at least 1½ hours.
Roll the dough out into a rectangle measuring about 30 x 45cm (12 x 18 inches), positioning the rectangle so that the longest edge is closest to you. Cover the surface of the dough with a thin layer of chocolate spread. Roll the rectangle fairly tightly into a long cylindrical shape, finishing so that the seam is on the underside.
Run a sharp knife or cutting wheel down the middle of the rolled dough, leaving 2cm (¾ inch) intact at one end. Starting at this end, twist the 2 lengths together, placing one under and over the other, exposing the chocolatey layers giving a rope effect. Carefully lift the twisted bread into the lined loaf tin (pan), pushing it together a little if needed. Loosely cover with clingfilm (plastic wrap) and leave to rise in a warm place for an hour or so until doubled in size.
While the loaf is proving make the sugar glaze. Put the water and sugar in a small pan and bring to a simmer. Continue to simmer until the sugar has dissolved and the solution has reduced to a syrup. Remove from the heat and set aside.
Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Bake the bread in the middle of the oven for 40 minutes, or until the bread is golden and cooked through. Remove from the tin (pan), place on a wire rack and brush the top with the syrup glaze while still hot. Leave to cool before slicing.