Chocolate, Orange, and Chilli Bread

Chocolate, Orange, and Chilli Bread

 I haven’t made bread in waaay too long so I thought that it was time I entered back into that world again – and since it’s chocolate month, it’s chocolate bread! Though rather than a ‘chocolate, orange and chilli bread’,  as I’ve called it, it’s probably better to think of this as an orange bread with chocolate chips and a gentle wave of chilli heat after it’s eaten. I love a bit of heat in the background of any bake, but I’m not a fan of blow-your-head-off heat, so the amount of paprika in this is just enough to prickle the tongue. But of course if you like your food really hot you can increase the quantity of paprika going in, put in 3 tsp for a moderate warmth, and 4 1/2 tsp for a strong heat!

By using really rich, dark chocolate it also means that the loaf, whilst sweet and enriched, feels as though it borders the line between sweet and savoury. This makes the whole thing really moreish, and with a bit of butter it goes down really well with a good cup of coffee.


Makes 1

Time: 45 minutes, plus proving and baking time


  • 350ml Milk
  • 80g Sugar
  • 16g Yeast
  • 12g Salt
  • 700g Strong white bread flour
  • 1 ½ tsp Paprika
  • 2 Large eggs
  • 100g Butter
  • 3 Oranges, zest only
  • 200g Dark chocolate, chopped


  1. Put the milk into a saucepan and bring to the boil.
  2. Meanwhile put the sugar, yeast, salt, flour, and paprika into a large bowl and mix together.
  3. Add one of the eggs, butter, zest and ¾ of milk to the dry ingredients. Mix everything together and then slowly add the rest of the milk until you get a sticky dough.
  4. Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until smooth and elastic. Add the chopped chocolate knead for another few minutes to incorporate it.
  5. Lightly oil a bowl and tip the dough into it. Cover with clingfilm and leave to rise for about 2 hours, until doubled in size.
  6. Turn the dough out onto a lightly floured surface. Knead for a few seconds to get rid of the air bubbles. Then tuck the dough under itself to make a loaf-shape with a tight surface. Place onto a lined baking tray, cover loosely with clingfilm and leave to rise for another hour.
  7. Pre-heat the oven to 180˚C. Take a sharp knife and score the top of the loaf with three confident slices. This will help shape the bread as it rises.
  8. Take the other egg, crack it into a bowl and beat it with a fork. Then take this beaten egg and brush the top of the loaf with it to glaze. Then put the bread into the oven to bake for about 40 minutes, until it sounds hollow when lightly tapped on the bottom. Serve!

Thanks for reading!

Emma x

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