As we enjoy the last of the summer sun this bread makes a lovely use for any leftover raspberries you may have. Delicious while still slightly warm.
Ingredients:
500g strong white flour, plus extra for dusting
5g salt
40g caster sugar
8g fast-action yeast
40g butter, melted
100ml water
100ml milk
100ml mango purée (optional, if you don’t want to use this then add an extra 50ml each of water and milk)
1 egg
100g white chocolate chips, plus a handful for drizzling
200g fresh raspberries
Method:
Mix the salt and flour together in a large mixing bowl, then add the sugar and yeast.
Put the butter, milk, water, purée (if using) and egg in a jug and beat together.
Pour into the dry ingredients and mix until a dough forms.
Tip the dough onto a lightly floured work surface and knead for around ten minutes, until smooth and elastic.
Place in an oiled bowl covered with either cling film or a damp tea towel and leave to rise for an hour, or until doubled in size.
Once the dough has finished its rise, tip it back onto a floured surface and roll out into a long, thin rectangle. Sprinkle the chocolate chips across the length of the dough and then do the same with the raspberries.
Roll from the long side into a long sausage shape. If your roll seems a little thick, massaged the length of it to make it a little longer and thinner. Cut across the sausage, leaving you with two long rolls. Pinch the ends together and twist them into a knot, bringing the two ends together.
Place on a lined baking sheet and leave to rise again for 45 minutes.
Pre-heat the oven to 180º/160º fan.
Bake the bread for 35-45 minutes, until it’s golden brown and sounds hollow when tapped.
Remove from the oven and allow to cool on a cooling rack.
In the meantime, melt your handful of chocolates chips, either in a microwave, putting them in a microwave safe container and heating for 60 seconds or, put a heat-proof bowl over a pan of gently simmering water and melt in the bowl. Once the bread has cooled, drizzle the melted white chocolate over the loaf.
