This is heaven in a loaf. The first time I made this loaf I ate the whole thing with a cup of hot chocolate. It is absolutely perfect toasted under the grill until just bronzed and slightly crunchy, then smeared in best jam, or hazelnut-chocolate spread.
I gave this its name because I allow it to rise overnight in the fridge. Not only does this give the bread a more stable crumb, but it enhances its flavour incredibly. It does take time therefore to make this - but remember that it isn’t time which you need to spend; you can simply throw the loaf into its tin, pop it in the fridge, and bake it when you wake up the next morning.
Ingredients
- 500g Strong white bread flour
- 2tsp table salt
- 1 x 7g sachet fast action yeast
- 2tbsp golden syrup
- 150ml water
- 150ml double cream
- 2 large eggs
- 40g unsalted butter, at room temperature
- Egg yolk for glaze
- Icing sugar to dust (optional)
- Grease and flour an 18cm, deep, loose bottomed cake tin.
- Place the flour, salt and yeast into the bowl of your free standing mixer, and using the dough hook attachment mix together briefly. Place the syrup into a jug with the water, cream and eggs, and beat so that the syrup dissolves into the liquid and everything is well mixed.
- With the dough hook on medium speed, slowly pour in the liquid.
- When all the liquids are added mix for 2 minutes before adding the butter. Then knead for 4 minutes, or until the dough is smooth and very elastic. If you are doing this by hand, knead on an oiled work surface for 10 minutes - do not add more flour.
- Place the dough into a greased bowl, cover with cling and allow to rise for 2 hours. After this time, remove the dough from the bowl, knock back slightly, then place into the greased and floured tin. Cover with aluminum foil and into the fridge overnight.
- The next morning remove the tin from the fridge and discard the foil. Preheat the oven to 210C/200C (fan). Glaze the top of the loaf (gently) with the egg yolk and bake in the oven for 35-40 minutes. Allow to cool before turning out and slicing. To make it extra devourable, sift a heavy fall of icing sugar on top.
Tip1: You can enhance the cake like flavour of this dough by adding to the liquid a tablespoon of best quality vanilla extract
Tip2: To make a flavoured loaf, add chocolate chips or dried fruits to the dry ingredients (blueberry is my favourite). You will need to add around 75 - 100g.







