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Here is a tasty recipe sent in to us for our new recipe section of the website!
This recipe for Chocolate Raisin Tea Bread was adapted from the fantastic cook Jack Monroe’s ‘18p Chocolate Tea Bread’ recipe.
- 250g strong bread flour
- Tablespoon of oil
- 7g / 1 sachet easy dried yeast
- 150ml water
- Handful Chocolate chips/ broken up chocolate pieces – your choice of dark, white or milk!
- Handful of raisins
Put the flour in a big bowl and add the yeast, add the oil and start to mix together using your hands.
Now start adding the water a bit at a time – you might not need to use it all (it might get too sticky!) – until all the flour is mixed in and it is making a big ball that feels soft and holds together.
Tip the mix out onto a floured surface and start to kneed (this means the dough gets pulled, stretched, rolled into a ball, then repeat). This takes about 5 mins.
The dough is ready when it looks smooth and is very stretchy.
Now sprinkle the choc chips and raisins over the bread and kneed it again so they are mixed in thoroughly.
Lightly coat the mixing bowl and put the dough back in, covered with a damp tea towel or a piece of oiled cling film and leave to rise. When it looks twice the size it started, tip it out, shape it into a ball and put on a lightly oiled baking tray or into a loaf tin. Leave for half an hour or so in a warm place to rise again.
Cook in a preheated oven at 180 for 31 – 40 minutes until golden brown.
Be sure to leave a comment below if you try this recipe for yourself!
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