After root canal treatment this week, I am feeling very sore and very sorry for myself. Ian has been lovely, making me a huge pile of cheesy mashed potato when I asked for ‘soft food’ for dinner. I’m hoping I will be back to my old self soon as I’m not used to feeling so glum!
I’m not a regular bread baker but add white chocolate and chai tea to the mix and I will give it a go! I love chai tea to drink and it adds a very delicate layer of spices to this bread.
275g of self-raising flour
A 7g sachet of yeast
50g of caster sugar
200g of white chocolate, broken into chunks
25g of butter
150ml of boiling water with 2 chai teabags steeped in it and left to cool
How to make it
- Being by putting the flour, yeast, caster sugar and white chocolate chunks into a large bowl
- Add the butter and cooled tea then mix with a wooden spoon until it has turned into a sticky dough
- Tip out onto a floured surface and begin to knead. This is a very sticky mixture at first but keep going and after 10 minutes or so, it will all come together
- Next, leave the dough under a clean tea towel for 20 minutes to rise
- After it has risen, place in a lightly greased loaf tin and leave to prove in a warm place (I always use the airing cupboard!) for about half an hour
- While it proves, preheat the oven to 180°C, Gas Mark 4
- Pop the dough into the oven and bake for 35-40 minutes until golden brown and your kitchen is filled with the delicious smell of warm bread!