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Chocolate, cardamom and caramel tear-apart bread

Name: Chocolate, cardamom and caramel tear-apart bread
Yield: Makes 1kg loaf (serves around 10)
Cuisine: British recipes
Ingredients: 5g dried fast-action yeast; 2 tbsp soft light brown sugar; 450g strong white bread flour, plus extra for dusting; 1 tsp salt; 8 cardamom pods, seeds finely ground; 290ml lukewarm milk; 1 medium free-range egg, lightly beaten; 400g dulce de leche or Carnation caramel; 100g dark chocolate, roughly chopped; Sea salt flakes to scatter; You’ll also need…; 900g loaf tin (around 23cm x 13cm; ours was from Le Creuset), oiled and fully lined with non-stick baking paper (it’s easiest to use 2 separate strips of paper)

Published: 15 Mar 17
Updated: 18 Mar 24

The smell of freshly baked bread wafting through the house is mesmerising. Even better when the bread is lightly spiced with cardamom and drizzled with dulce de leche and chocolate.

Easy
February 2017

Test kitchen approved

Makes 1kg loaf (serves around 10)
Hands-on time 35, oven time 45, plus rising and proving

The smell of freshly baked bread wafting through the house is mesmerising. Even better when the bread is lightly spiced with cardamom and drizzled with dulce de leche and chocolate.

Nutrition: per serving

Calories: 362kcals
Fat: 7.3g (4.2g saturated)
Protein: 8g
Carbohydrates: 65.1g (31.3g sugars)
Fibre: 1.8g
Salt: 0.6g

For 10

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Ingredients

5g dried fast-action yeast
2 tbsp soft light brown sugar
450g strong white bread flour, plus extra for dusting
1 tsp salt
8 cardamom pods, seeds finely ground
290ml lukewarm milk
1 medium free-range egg, lightly beaten
400g dulce de leche or Carnation caramel
100g dark chocolate, roughly chopped
Sea salt flakes to scatter

You’ll also need…

900g loaf tin (around 23cm x 13cm; ours was from Le Creuset), oiled and fully lined with non-stick baking paper (it’s easiest to use 2 separate strips of paper)

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Method

Combine the yeast, sugar, flour, salt and ground cardamom in a mixing bowl. Pour in the milk and the egg, mix into a dough using a wooden spoon, then tip out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with cling film and leave to rise for 1 hour or so until doubled in size.
Once risen, knead the dough lightly for a few seconds to distribute the air. Heat the oven to 180°C/160°C fan/gas 4. Tear off walnut-size pieces of dough and roll into balls between your palms. Drizzle a layer of dulce de leche into the prepared loaf tin, then loosely pile the balls into it, drizzling over more dulce de leche and scattering over chocolate and sea salt flakes as you go. The balls shouldn’t be packed tightly as they need room to expand. When the ingredients are used up, cover loosely with cling film and set aside to prove/rise for 30 minutes.
When the dough is puffed and prodding with a finger leaves an indent, bake the loaf for 45 minutes. Cover with foil after 25-30 minutes to stop it getting too dark. After cooking, leave the loaf in the tin for 5 minutes, then remove and cool on a wire rack. Tear apart to eat.

Recipe from February 2017 Issue

Nutrition

For 10

Nutrition: per serving

Calories: 362kcals
Fat: 7.3g (4.2g saturated)
Protein: 8g
Carbohydrates: 65.1g (31.3g sugars)
Fibre: 1.8g
Salt: 0.6g

delicious. tips

This is best eaten warm from the oven but can be cooled, wrapped and kept for 2 days. Warm in the oven if you like or blast for 30 seconds in the microwave.