Cafe au Lait Hearth Bread

1. 1

   Put the ingredients into the bread maker, and start it on the bread dough course.

2. 2

   Take the dough out of the pan, and let sit for 10 minutes.

3. 3

   Stretch the dough out to a 20 x 20 cm neat square, scatter the caramel cubes, then roll up tightly.

4. 4

   Seal the edges well.

5. 5

   Let the dough ferment for a second time until it has doubled in size.

6. 6

   Be careful not to let it dry out during the 2nd rising.

7. 7

   Cut several slits into the dough while the oven is preheating, and bake at 180C for 25 minutes.

8. 8

   Slice thickly, and enjoy.

9. 9

   You could add chunks of white chocolate into the dough as well.

* Per serving · 4 servings · Values may vary.

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