Jamie Oliver shares a joyful, barefoot-in-the-kitchen approach to baking in this cheerful take on cooking, easy recipes: a reliable, no-fuss homemade bread that becomes extraordinary once filled with chocolate and a kiss of orange. This recipe is perfect for anyone who wants the comfort of fresh bread with the playful twist of a sweet breakfast loaf.
Why this bread works (and why you'll love it)
This loaf uses a high-hydration method — 1 kilo of strong organic bread flour to 650 milliliters of tepid water — for a lighter, spongier crumb. That extra water gives the dough a plump, airy texture once it’s kneaded, proved and baked. It’s a brilliant addition to any list of cooking, easy recipes because it’s forgiving, therapeutic and endlessly adaptable.
Ingredients
- 1 kg strong organic bread flour
- 650 ml tepid (lukewarm) water
- 7 g sachet of active dry yeast
- 2 teaspoons sea salt
- 160–180 g hazelnut chocolate spread
- Zest of 1 orange (a little goes a long way)
- 1 egg (for egg wash)
- A handful of hazelnuts, crushed (or pistachios/almonds)
- Olive oil (to grease the bowl)
Method — simple steps for success
- Make a well in the flour. Pour in 650 ml tepid water and sprinkle the 7 g yeast into the centre. Add two teaspoons of sea salt.
- Use a fork to bring the sticky mixture together until the flour combines into a shaggy dough. Increase pressure and start kneading by hand until the dough becomes smooth, shiny and elastic — it will bounce back like a rubber band when ready.
- Lightly oil a bowl, place the dough inside, brush a little olive oil over the top, then cover with a wet cloth. Let the dough prove slowly. Optionally, place it in the fridge to develop flavour and keep for a couple of hours or all weekend.
- When proved and bubbly, push the air out and divide the dough if desired. Press the dough out to roughly A4 size and spread the warmed hazelnut chocolate spread across it. Sprinkle a fine grating of orange zest over the chocolate.
- Roll confidently into a log. Pinch the sides to stop the chocolate leaking out. Slice down the middle—not all the way through—to expose the internal layers and create a marbled effect.
- Place the log (cut side up) into a lightly oiled loaf tin. Beat one egg and brush an egg wash over the exposed dough—avoid the chocolate area—then scatter the crushed hazelnuts over the egg-washed surface.
- Cover and let the loaf prove in a warm, draft-free corner for about 40 minutes to 1½ hours until doubled in size. Preheat the oven to 200°C.
- Bake towards the bottom of the oven at 200°C for roughly 25 minutes. The oven’s heat gives a final lift and that irresistible golden crust.
- Remove and cool for about 20 minutes before slicing. Expect crunchy, nutty topping and a soft, spongey interior wrapped around silky chocolate.
"If you love someone, put it into the bread." — a reminder that a little care makes all the difference.
Quick tips and tricks
- Flour choice: Use strong organic bread flour for structure and spring. It’s the backbone of many great cooking, easy recipes.
- Hydration: This recipe is wetter than many basic loaves — knead a bit longer for a non-sticky finish.
- Temperature: Tepid water wakes the yeast gently. Too hot, and it will kill it; too cold, and the rise will be very slow.
- Flavour build: Proving in the fridge for a few hours (or overnight) develops deeper flavour and a better crumb.
- Fillings: Swap the chocolate spread for jam, pesto, savoury fillings or cheese — this dough is versatile.
Common questions
Can this dough be kept in the fridge?
Yes. The dough stores well in the fridge for a couple of hours up to a couple of days, making it a terrific make-ahead option for busy mornings — another reason it’s a winner among cooking, easy recipes.
How to tell when the dough is kneaded enough?
The dough should feel smooth, slightly tacky but not sticky. It will stretch and bounce back when poked — that elasticity is the goal.
Can nuts be swapped?
Absolutely. Pistachios, almonds, or chopped pecans are all delicious alternatives to hazelnuts and pair well with chocolate.
Storage & serving
- Store leftover slices in an airtight container at room temperature for 2–3 days.
- For longer storage, slice and freeze. Toast gently before serving.
- This loaf is fantastic for breakfast, afternoon tea, or as an indulgent treat with coffee.
Why this belongs in every cook’s repertoire
This recipe combines the soulful pleasure of making bread with the instant reward of a chocolatey twist. It’s approachable, forgiving and instantly elevates any weekend morning — exactly the kind of cooking, easy recipes every kitchen should have. With a few simple ingredients and a little time, it delivers big smiles and beautiful results.
This article was created from the video Easy Home Made Bread Recipe With A Chocolate Twist with the help of AI.
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