Posted by Devenia Besant on 02 Apr 2020

Easter is coming up and whilst we are all currently “staying home” there’s a little more time to try new things and activities.  One of those activities is baking, one person who is baking more than ever before and sharing her expertise is Rhiannon from The Epsom Bakehouse, every Saturday morning at 10am on her Facebook page she is doing Live bake-alongs which are are short and quick recipes you can bake with kids at home.

For Easter Rhiannon shares her recipe for Chocolate Easter Bread, 12 Steps to create it, her instructions are as follows:

This recipe makes three medium loaves. I divided my dough after the initial mix and kneaded in the additional flavourings to two pieces of dough, leaving one as just chocolate.


  • 1000g white bread flour
  • 40g cocoa powder
  • 15g salt
  • 60g sugar
  • 10g fast-action dried yeast
  • 2 eggs – crack into a measuring jug, then top up with water until you reach 425ml
  • 300ml full fat milk
  • 40g butter, melted
  • 200g dark chocolate, roughly chopped

Additional flavours (optional)

For chocolate-nut bread, toast 100g hazelnuts (you could also use walnuts or pecans) in the oven at 150C for 10 minutes. Leave to cool, then chop roughly and add into the dough above. Or reduce the amount accordingly if only adding to part of the dough.

For chocolate-orange bread, add the zest of one orange into the dough above. Or reduce the amount accordingly if only adding to part of the dough.



1. Weigh out the flour, salt, yeast, cocoa powder and sugar into a large mixing bowl. Remember to separate the yeast and salt on opposite sides of the bowl – read more here on why you should do this. Mix all the dry ingredients together evenly.

2. Combine the eggs and water with the milk and melted butter. Pour these wet ingredients into the dry ingredients in the large mixing bowl. Using your hands, a scraper or a spoon, bring together all the ingredients until no dry flour remains.

3. Turn the dough out of the bowl. It’s important not to flour the surface, as this adds extra flour into your dough and will dry it out. The dough will be sticky and wet, that’s ok! You can watch my video on how to knead a wet dough here. Knead the dough for 10 – 15 minutes until it becomes smooth and passes the window pane test – see my video here.

4. Flatten the dough out into a rough rectangle and sprinkle the chopped chocolate and any additional flavours that you’re using over the dough. You may wish to divide the dough into separate pieces at this stage and add different flavourings to each. Fold the dough over the additions and knead and work it until the two are combined.

5. Shape the dough into a rough ball and place it back into the bowl. Cover the bowl and leave the dough to rise for about two hours, until it has doubled in size.

6. Once the dough has risen, turn it out of the bowl and knock it back. This just involves gently deflating the dough, using the heel of your hand to push it flat and then kneading it for a minute or two.

7. Now it’s time to shape your loaves. Weigh the dough and divide it equally if you haven’t already. My final dough weight was approximately 2000g, which would make four 1lb loaf tin pieces of 500g each. You can watch my video on how to shape for a loaf tin here.

8. I decided to shape my breads to celebrate Easter. Around the world, Easter is celebrated with enriched breads using the butter, eggs and sugar that have traditionally been avoided during Lent. Intricate plaits and wreaths are made to showcase these ingredients, an example being the Greek tsoureki bread, decorated with a red egg.

9. To make a plait, divide the dough for your loaf into three equal pieces. Roll each piece into a rope, keeping each piece an equal width. Pinch the ropes together at one end and plait (braid) the ropes together. You can either leave the plait as it is, or fold it round to create a wreath shape, pinching the two ends together to form the circle.

10. To make a large Easter egg bread ring, divide the dough for your loaf into two equal pieces. Shape each piece into a long rope, then twist the pieces together. Bring the ends together to form a ring, then tease apart the pieces at equal intervals to create gaps. You can either fill the gaps before baking with an uncooked, dyed whole egg (with shell), or fill them after baking with foil-wrapped chocolate eggs or cooked eggs.

11. Transfer your shaped dough onto a baking tray lined with baking paper. Cover loosely with either greased clingfilm or a clean teatowel. Leave the dough to rise for at least 45 minutes. Pre-heat the oven to 185C.

12. Check if your dough has risen enough – poke gently with your finger. If a dent forms that springs slowly back, the dough is ready to be baked. For a medium loaf (if you’ve divided the dough into three portions), bake for 25 minutes until well risen and gives a hollow sound when tapped underneath. You can read more here on getting a good bake on your loaf. Cool and enjoy!

Good luck with baking and do share any efforts with Rhiannon via The Epsom Bakehouse Facebook page and check out her on-line course for Hot Cross buns here.

Dee xx

Devenia Besant
Devenia (Dee) Besant is the founder of Epsom and Ewell Families. Runs a busy household as a mummy of 3 and a wife and some would say crazily committed to helping small businesses and the local community.

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