Preparation
- In a large bowl, mix the salt and flour.
- In another bowl, mix the yeast with the water, dissolve, then pour into the flour.
- Mix until the dough is even, then turn onto a clean surface and knead for 10 minutes.
- Place the dough in a clean bowl, cover, and rest until the dough doubles in size.
- Knock back the dough and rest for ten minutes.
- Beat the egg and add it to the dough, along with the soft butter.
- Add the chunks of chocolate and prunes.
- Press everything into the dough until incorporated. It might take some time and the dough might be a bit messy, but the result will be worth the hassle.
- Line a large loaf tin with baking paper and scoop the dough into the tin.
- Cover and rest for 30 minutes.
- Brush with milk just before baking.
- Bake in a hot oven set to 190°C for around 40 minutes or until the bread sounds hollow when tapped.
- Cook for 20 minutes in the tin, then transfer to a cooling rack and cool completely before cutting.