Chocolate and mandarin bread

A delectable tea bread from James Martin, easily made from store cupboard ingredients
By James Martin
Chocolate and mandarin bread
  • Rating:
  • Serves: makes 1 loaf
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus proving
  • Effort: medium



  • 500 g strong bread flour, plus a little extra
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 2 x 7g fast action dried yeast
  • 250 ml cold water
  • 300 g tinned mandarins, drained
  • 100 g dark chocolate chips


1. Sift the flour and salt into a large mixing bowl.

2. Stir in the olive oil and the yeast.

3. Add the water and mix to a soft dough.

4. Knead for at least 10 minutes until the dough is silky smooth and springy.

5. Place in a greased bowl, cover with cling wrap and leave in a warm place for 45 minutes to 1 hour, until doubled in size.

6. Mix in the drained mandarins, adding a little bit more flour to compensate for any juice in the mandarins.

7. Mix in the chocolate chips and knead into neat parcel.

8. Shape into a loaf and place on a baking sheet. Leave to prove for another 30 minutes.

9. Preheat the oven to 230°C/ gas 8.

10. Bake the loaf for 30 minutes.

Rate This Recipe