Cocoa Candied Fruit Loaf
3 h. 5 min.
Mix together the flour, yeast, sugar, salt, cocoa and strawberries. Stir the butter into 280 ml of warm water. Stir the liquid into the dry ingredients then knead on a lightly oiled surface for 10 minutes or until the dough is smooth and elastic.
Leave the dough to rest, covered with oiled clingfilm, for 1 – 2 hours or until doubled in size.
Knead the dough for 2 more minutes, then shape it into 2 loaves. Transfer the loaves to a greased baking tray and cover with oiled clingfilm. Leave to prove for 1 hour or until doubled in size.
Meanwhile, preheat the oven to 220°C (200 fan) | 425°F | gas 7.
Transfer the tray to the top shelf of the oven then quickly throw a small cupful of water onto the floor of the oven and close the door. Bake for 35 minutes or until the loaves sound hollow when tapped underneath. Leave to cool completely on a wire rack.