Mendip Living Oct - Nov 2021

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CHOCOLATE, ORANGE & PISTACHIO LOAF INGREDIENTS 150g good quality dark chocolate chips 75g roughly chopped pistachios Zest of 2 oranges 50g mixed peel 1 tablespoon Cointreau (optional) 125g unsalted butter straight from the fridge 125g full fat milk 3 medium eggs 500g strong white bread flour (plus extra for dusting) 15g fresh yeast 45g caster sugar 10g fine sea salt FOR THE GLAZE 2 eggs Pinch fine sea salt METHOD Mix the chocolate chips, nuts zest and mixed peel in a bowl and stir in the Cointreau if you are using it. Place the cold butter between 2 sheets of greaseproof and bash it with a rolling pin to soften it and break it up into smaller pieces (without warming it up). Put the milk and eggs into the bowl of a food mixer and then add the flour. Break up the yeast and add to one side of the bowl. Add the sugar and salt on the other side of the bowl. Mix on a slow speed for 4 minutes. Increase the speed to medium for another 2 minutes then add the butter piece by piece until it is all incorporated. Continue mixing on medium speed for 10-12 minutes until the dough comes away from the sides of the bowl. Stop the mixer. Add the chocolate and pistachio mixture to the bowl and mix for no longer than 30-40 seconds on the slowest speed – you don’t want the chocolate and nuts to become mushy. Lightly flour your worksurface and turn the dough out onto the work surface. Form the dough into a ball and then place into a lightly floured bowl. Cover and rest for about 45 minutes until just under double in size. Lightly flour the surface again, turn out the dough and divide into 10 equal pieces of about 110g each. Form each piece into a ball and then press gently into cake or loaf tins until they are full. In the picture I have used tiny tins that only take one ball but if you use a larger one you will have a finished loaf or two that will be perfect to tear and share. Whether you have one or two will depend on the size of your tins. Cover and leave to prove for about 1 hour until just under double in size. While the dough is proving, pre-heat the oven to 190°C and beat the eggs and pinch of salt for the glaze. Brush the top of each loaf with the egg glaze and use a pair of scissors to snip into the dough for decoration. Place the tins on a baking tray and put into the pre-heated oven. Turn the temperature down to 180°C and bake for 15-20 minutes until golden. 20 | www.minervamagazines.co.uk
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Mendip Living Oct - Nov 2021

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