Chocolate brioche


  • 500g strong bread flour
  • 10g salt
  • 80g caster sugar
  • 20g bread yeast
  • 50g Olive oil
  • 300ml warm soy milk
  • 100g dark orange chocolate


Mix the flour, sugar and salt together in a large bowl.

Add the yeast and the olive oil. Slowly add a little milk at a time, while mixing together with your hands to form a dough.

Tip out onto your worktop and knead for a few minutes.

There are various ways to knead your dough, I like to stretch it out, then roll it back in, and give it a 90 degree turn, before stretching it out again.

Cover with a damp cloth and leave to prove for about 2 hours.

Lightly dust your work surface with a little flour and roll out the dough to form a rectangle a quarter inch think.

Spread half the chocolate evenly over the surface.

Fold the dough in half, like a book and roll out to quarter inch thickness again.

Spread the other half of the chocolate evenly over the surface and fold over again and shape into a loaf.

Place into a loaf tin and leave to prove for a further 30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius.

Brush the top of the loaf with a little olive oil and put into the oven and cook for about 40 minutes,

Remove from the oven, the loaf should sound hollow when you tap it on the bottom, if not return it to the oven for a little longer.

Leave to cool fully before cutting.

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