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
Historians have proved the existence of recipes back into history, certainly as far as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts detailing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into appetizers, main meal and desserts, something we still use today. Additionally, he informs us how the early Romans used many spices, including a few you will know like basil, rue and asafoetida. In the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, such as rosemary and coriander. These new foods and tastes led to an eruption in recipe books, many of which still exist in private libraries. Over the next few centuries, the wealthy families of Wesstern Europe competed to lay on the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. However, it was during the 19th century that cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications are highly popular as a result of higher levels of literacy, more free time and disposable income. |
We hope you enjoy this American Chocolate Bread recipe.
