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Chocolate-chip soda bread

Chocolate-chip soda bread


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Chocolate-chip soda bread

Dark chocolate & toasted hazelnuts

Dark chocolate & toasted hazelnuts

Serves 6 to 8

Cooks In50 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 496 25%

  • Fat 16.2g 23%

  • Saturates 4.7g 24%

  • Sugars 7.7g 9%

  • Salt 0.6g 10%

  • Protein 14.5g 29%

  • Carbs 77g 30%

  • Fibre 6g -

Of an adult's reference intake

Ingredients

  • 80g blanched hazelnuts
  • 1 large free-range egg
  • 1 tablespoon semi-skimmed milk
  • 500 g plain flour , plus extra for dusting
  • 1 level teaspoon bicarbonate of soda
  • 75 g quality dark chocolate chips (70%)
  • 300 ml buttermilk
  • 1 tablespoon oats

Recipe From

Jamie Magazine

By Jamie Oliver

Method

  1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Toast the hazelnuts in a dry frying pan over a medium heat until lightly golden, then crush with a pestle and mortar.
  3. Whisk the egg and milk in a small bowl. Sift the flour and bicarb into a large mixing bowl, then stir in half of the toasted nuts, the chocolate chips and a pinch of sea salt.
  4. Make a well in the middle and pour in the eggy milk, then mix in enough of the buttermilk to bring it together into a ball of dough.
  5. Knead on a floured surface for a few seconds, pat into a 15cm round and place on a non-stick baking tray.
  6. Cut a deep cross in the top, then scatter over the oats and remaining nuts.
  7. Bake for 40 minutes, reducing the oven to 200ºC/400ºF/gas 6 after 15 minutes. Turn the bread over and bake for 5 more minutes, or until it sounds hollow when the base is tapped. Enjoy while still warm.


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