We made it one afternoon for a snack. It made the house smell like chocolate heaven. The idea is you make the bread, and then you use it to make toast, for snack, for teatime, for breakfast, whatever. I couldn't wait to dig in. We sliced, we toasted, we ate. The kids didn't like it. I was surprised, too, but not unpleasantly.
The thing is, it's not as sweet as you might expect. It only has 1/3 cup sugar and some chopped bittersweet chocolate. So it's sweet, but just barely. If you know that going in, and you're ready for a new way of eating chocolate, make it. I tried it first with peanut butter, but it wasn't quite right. Next I did some butter and cinnamon sugar and was that ever a treat! Strawberry cream cheese, orange butter, things like that would be good on it. Or if you're a mega-dark purest who doesn't need their chocolate sweet, then just plain is perfect.Chocolate-Cinnamon Toasting Bread
1 cup water
2 cups unbleached bread flour1 cup whole wheat bread flour (or another cup regular bread flour)
1/4 cup unsweetened cocoa powder (not Dutch process)1 1/2 tsp cinnamon
3 oz. bittersweet chocolate, coarsely chopped1 T unsalted butter
1 tsp salt1/3 cup packed light brown sugar
2 tsp bread machine yeast (rapid rise)1. Whisk the egg yolk and water in a small bowl; pour into bread pan of bread machine. In a medium bowl whisk the flours, cocoa powder, cinnamon and chocolate; sprinkle into pan, covering the water-egg mixture.
2. Add the butter, salt and brown sugar in opposite corners of the pan. Make a shallow indentation in the center of the pan; spoon yeast into the indentation.
3. Set the machine to the basic/normal setting for a small loaf. Press start. At the end of the baking cycle (3 hours for my machine), turn out onto a wire rack. Cool completely. Makes 1 loaf, 14 slices
Recipe from Enlightened Chocolate by Camilla Saulsbury
4 comments:
wow..this does sound quite interesting! The color is beautiful
I need a "print this recipe" button for your recipes...I'm just sayin'
Brook, I know. We tried to pull something together but the best we could get was to print screen. Since some recipes are longer than a screen, it wasn't the best. If you know how to add a feature like that (like the fancy food blogs), let me know!
And I don't know why this didn't occur to me before, but this bread should be used for French toast! I am totally doing that!
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