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  • 75g Mortimer chocolate powder
  • 50g butter
  • For the Dough
  • 450g strong plain flour
  • 50g caster sugar
  • 1 sachet easy bake yeast (7g)
  • 150ml milk
  • 1 teaspoon salt
  • 1 large egg beaten
  • 50g melted butter

    • You will also require a greased and lined baking sheet

Method

Sift the flour into a large mixing bowl. Add the sugar, salt and yeast and mix together. Make a well in the centre of the flour and add the milk, egg and melted butter. Mix to a soft dough that leaves the sides of the bowl clean. Turn out onto a floured surface and knead for 5 minutes. Cover and leave to rise until double in size. Knock back down, then roll out to an oblong 30cm by 23cm.

Beat the butter until soft and mix in the chocolate powder. Spread over the dough. Roll up like a swiss roll from the longest edge. Cut into about 12 slices, around 3cm thick. Place the slices, in the lined tin, snail cut side up.  Leave a small space between each one as they will spread. Leave to rise in a warm place for 20 minutes.

Bake at 200C for 15 to 20 minutes. Eat warm.

This bakery delight was named by our daughter because the bread looks like chocolate snails.








Chocolate snail bread