Chocolate, Nut and Raisin Loaf

method:

• Sift all but one rounded tbsp of the flour with 1/2 tsp salt in a bowl. Stir in the sugar and yeast. Add milk, butter and egg and mix well. Add extra flour if needed.
• Knead on a lightly floured surface for 10 mins. Put in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 1-2 hours until doubled in size. Knead gently on a lightly floured surface. Roll out to a strip 60cmx18cm.
• Brush butter over the dough right to the edges. Sprinkle with 2 tbsp sugar, raisins, nuts and choc chips, almost to the edges.
• Roll the dough up tightly lengthways then form into a tight coil. Put into the tin, cover and leave in a warm place for 30-40 mins, until doubled in size and spongy.
• Bake at 180C/400F/Gas 4 for 40-45 mins. Five minutes before end of cooking time, dissolve four tbsp sugar in four tbsp water over a low heat. Boil for two mins then brush over the loaf as soon as it comes out of the oven. Leave to cool for 10 minutes then take out of the tin and transfer to a wire rack to cool.