1 1/2 cup all-purpose flour or bread flour
1 cup warm water (105 - 115 f)
2 envelopes dry yeast
2 tbsp honey
1 dough:
1 cup lukewarm milk (95 f)
3 tbsp butter, melted
4 to 5 cups all-purpose flour or brea, d flour
8 oz semisweet chocolate, coarsely chopp, ed
1 egg beaten with 2 tbs whipping crea, m (glaze)
1 sugar
Directions
Makes 8 small loaves
Sponge:
For sponge: Whisk flour, water, yeast and honey in large bowl until
smooth. cover with plastic. Let stand in warm draft-free area 1
hour.
For dough: Stir down sponge, using wooden spoon. Blend in milk,
butter and salt. Mix in enough flour 1/2 cup at a time to form soft
dough. Knead on floured surface until smooth and no longer sticky,
adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic. Let rise in warm draft-free area until doubled,
about 1 1/4 hours.
Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on
lightly floured surface until deflated. Pat out to 3/4 inch-thick
rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch
rectangle. Spread 1 ounce chocolate on short end of each. Roll up
jelly roll fashion. Pinch seam and ends to seal. Arrange seam side
down in prepared pans. Cover with kitchen towel. Let rise for 15
minutes to lighten.
Preheat oven to 375 F. Brush loaves with egg glaze and sprinkle with
sugar. Bake until light brown and loaves sound hollow when tapped on
bottom, about 30 minutes. Immediately remove from pans. Cool on racks
10 minutes. Serve loaves hot.
Variation: Spread 1 Tbs raspberry preserves on short end of dough
before adding chopped chocolate.
Bon Appetit
Servings: 8 servings
American Chocolate Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
It is quite possible to trace the history of recipes back into antiquity, at least as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
During Roman times 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. Aspicius recounts how the Romans made use of many spices, including a few that will be familiar to modern cooks for example bay, rue and parsley. During the succeeding few centuries, the wealthy families of the West competed with each other to serve up the most exotic banquets, and because of this cooks and their recipes were highly sought after. Even so, it was during the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes common in their social group. Like it or not, the introduction of television brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this American Chocolate Bread recipe.
