Put the ingredients into the bread maker, and start it on the bread dough course. Take the dough out of the pan, and let sit for 10 minutes.
Stretch the dough out to a 20 x 20 cm neat square, scatter the caramel cubes, then roll up tightly. Seal the edges well.
Let the dough ferment for a second time until it has doubled in size. Be careful not to let it dry out during the 2nd rising.
Cut several slits into the dough while the oven is preheating, and bake at 180°C for 25 minutes. Slice thickly, and enjoy.
You could add chunks of white chocolate into the dough as well.
Story Behind this Recipe
This is my spin on 'Milky Hearth Bread.' The is great with a cup of coffee.
If the caramels are small, then add more. They will melt nicely if you cut them up small. Cut deep slits into the loaf (to the point where you just barely avoid cutting all the way through). Check the shape of the loaf from the center, and reshape it from the sides if necessary.