Raspberry and White Chocolate Loaf

A lovely tea loaf to enjoy with a nice cuppa whilst in the garden during the summer months or that Autumnal evening while watching the sun set, excellent as toast with melting butter dripping through it. This really is one of my favorite breads to snack on when I crave something sweet. It can be a meal in its self. Try tearing off small bits and scooping some yogurt out of a pot.

Raspberry and White Chocolate


500g Bread Flour.

320ml Tepid Water.

1 Sachet Yeast.

1 tsp Salt

25g Soft Butter

1 Punnet Raspberry’s

1 Pack White chocolate buttons


  • Place the flour, yeast, salt and yeast in a mixing bowl ensuring the salt and yeast are on opposite sides of the bowl as the salt will start to kill the yeast.
  • Mix in the water and butter and mix with your fingers until all ingredients are combined into a rough dough ball.
  • Throw some olive oil onto a work surface and spread it about liberally and tip the dough ball onto it and knead until the dough is smooth and elastic, this will take around 10-20 minutes.
  • Put the dough ball into an oiled bowl and cover with a damp towel or Clingfilm to prove, and double in size, this will take around an hour – hour and half.
  • This time flour a work surface and tip the dough ball onto it  and knock the air out of it
  • Flatten out the dough into a rough rectangle at about 5mm thick and seal the nearest edge to you to the work surface.
  • Spread the Raspberry’s and white chocolate buttons  all over the surface and press into the dough with the palm of your hand, lightly bruising the Raspberry’s
  • Roll the dough up starting at the furthest edge from you and roll towards you, tightening the dough as you roll, then tie the elongated dough into a simple knot and leave covered to prove again for an hour or so or until doubled in size
  • Dust again with flour or sprinkle with some sesame seeds and slash the loaf with a sharp serrated knife.
  • Put into an oven preheated to full and place the baking tray with the bread on it in the oven along with an old tin with some hot water in it, and turn the oven immediately down to 180 degrees for 35-45 Minutes.

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