Saturday, 17 November 2012
rose tea and chocolate swirl loaf
...this post goes out to the power of twitter... I recently had a lovely and very rare afternoon in Yorkshire with The Viking... we had some business in a warehouse in Wetherby to take care of and as we left I suggested we make a detour on the way home through the charming village of Harrogate... whilst my motives were to end up stuffing my face with cream cakes at the infamous Betty's Tearoom I knew that The Big V's increasingly scary obsession with TK Maxx could also be placated in this fair town... you see, we do quite a bit of driving up and down this lovely country and I now know the back end of most retail parks from here to the west coast...
... anyway, back on track and a cup of tea and a heart-shaped cream cake or two later and we're sitting comfortably in the window of Betty's... if you don't know about this traditional tea room, it's one of the UK's most famous cafe's situated in the heart of the spa town of Harrogate in Yorkshire, opened nearly 100 years ago it has become internationally renowned for its array of wonderful cakes and thoroughly British meals... I guess the point i'm making here is that a lunch, followed by cake and tea at Betty's should most definitely be on your bucket list...
... as we leave the tearoom I tweet about my lovely experience and then when I get home there's a delightful email waiting for me from the team at Betty's saying how happy they are I enjoyed my lunch and would I like to receive some goodies to cook with and review on my blog... would I ever...
rose tea and chocolate swirl loaf
I received some charming spiced christmas tea which I think I shall bake into the christmas cake i'll be making next week but I also took receipt of some very fragrant rose petal tea and some stunning Cru Sauvage dark chocolate which I can tell you is simply heavenly...
200g plain flour
200g strong white bread flour
1 teaspoon fast action dried yeast
1 egg beaten
200ml of Betty's Rose Petal Tea (make a pot to drink and leave some behind for this...)
1 tablespoon caster sugar
a pinch of salt
80g of Betty's Cru Sauvage chocolate
3 tablespoons sunflower oil or other plain flavourless oil
once again i'm using the low-knead method... not only is it so simple to do but it produces a guaranteed light and airy bread and with the inclusion of the sugar and eggs this loaf has a wonderful brioche quality to it...
- place all the ingredients apart from the chocolate, into a large bowl and bring together with a rubber spatula until you have a sticky, shaggy mess. Cover and leave for 10 mins
- place a little oil on your work surface and lift the dough onto the oil. quickly run some more oil around the inside of the bowl
- knead the dough for 8 'stretch and heel-of-hand turns' then place it back into the oiled bowl, cover and leave for 10 minutes - repeat this step twice more
- before the third turn, melt your chocolate.
- take a third of the dough and place it on an oiled surface, spread it out a little and pour the chocolate onto it before repeating the 8 'stretch and heel-of-hand turns' - knead the non chocolate dough and then place both bits in separate bowls, cover and leave for an hour to double in size
- oil the inside of a loaf tin
- oil your work surface once more and take the plain dough and pat it out onto the oiled surface into an oval shape, next take the chocolate dough and lay this on top of the plain oval and pat it out, then tightly roll the dough up, tuck the ends under and place into the loaf tin - leave to rise for a further 30 mins
- bake on 200C for 5 mins then reduce the heat to 170C for 20 mins until risen and golden
I am of course entering this chocolate loaf into this months excellent blogging challenge, we should cocoa... originally founded by Choclette from Chocolate Log Blog and Chele from Chocolate Teapot but hosted this month by Nazima from Franglaise Kitchen... the theme this month is bread.
eat and of course, enjoy!