Ingredients
1 pkg active dry yeast
2 tbsp sugar
1/4 cup warm water
1 cup warm water
4 cup all-purpose flour
1/3 cup dutch process cocoa, unsweetened
2 tsp salt
1 egg, lightly beaten
2 tbsp sweet butter, at room temperature
1 cup chocolate morsels
Directions
Combine the yeast with half the sugar and the first measure of warm
(110 degree) water. Let stand until foamy (about 3 minutes). Combine
the flour, cocoa and salt in the bowl of an electric mixer. Use a
wooden spoon to stir in the yeast mixture, the butter, remaining
sugar and the second measure of water. Fit the mixer with a dough
hook and knead the dough at medium speed until the dough is smooth
and supple (about 10 minutes). Turn out onto a lightly floured board.
Knead by hand for 1 minute, adding more flour if needed. The dough
must be quite firm, not sticky, as it must stand on its own. Knead in
the chocolate morsels. Place the dough in the mixing bowl. Cover with
greased plastic wrap. Let rise in a warm place until doubled in bulk
(1-1 1/2 hours). Grease the baking pan. Turn the dough out. Punch
down. Knead for 1 minute to expel air. Let rest for 5 minutes. Form
into an 8" x 4" oval. Place on the baking pan. Preheat the oven to
400 degrees. Cover loosely with greased plastic wrap. Let rise until
doubled in bulk (about 1 hour). Place the baking pan on the middle
rack of the oven. Bake for 15 minutes. Reduce oven temperature to 375
degrees. Bake for another 25 minutes. Cool on a rack. Serve with
sweet butter.
Servings: 1 loaf
Chocolate Bread 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into antiquity, in truth as far back into recorded history as the Egyptians, and maybe even further. Having said that, sadly, these old cookbooks were just very basic pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to experts are a few clay tablets in Sumerian which show 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 tried it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his publication, Apicius tells us how the meals were separated into starters, entrees and desserts, something we still use today. Additionally, he describes how the ancient Romans were skilled in the use of many different spices, including a few that will be familiar to modern cooks such as basil, rue and dill. Later on, there were two interesting cookery books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of meals on the tables of the wealthy. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices such as parsley and basil. These new spices and herbs led to a surge in recipe books, many of which are kept safe in private cookery archives. For the centuries that followed, the rich and powerful families of Wesstern Europe tried to lay on the best banquets, and as a result chefs and their recipe collections became highly prized. Even so, it was during the 1800s that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery books were increasing in popularity due to increased literacy, increased leisure time and disposable income. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Bread 2 recipe.
