* Exported from MasterCook *
Bread, Cobbled Loaf
Recipe By :Kate, The Gread British Bake Off
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Posted
Amount Measure Ingredient -- Preparation Method
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For the orange dough:
250 grams bread flour -- plus more for dusting
5 grams salt
7 grams rapid-rise yeast
30 grams caster sugar
3 tablespoons orange zest -- finely grated, zest of one orange
120 milliliters milk -- full-fat
50 grams unsalted butter
1/4 teaspoon ground cardamom -- from seeds of 6 pods
1 medium egg -- beaten
120 grams dark chocolate -- broken into 24 equal pieces
For the chocolate dough:
250 grams bread flour
15 grams cocoa powder
5 grams salt
7 grams rapid-rise yeast
30 grams caster sugar
120 milliliters milk -- full-fat
50 grams unsalted butter
1 teaspoon vanilla extract
1 medium egg
120 grams white chocolate -- broken into 24 equal pieces
For the loaf:
2 tablespoons semolina flour -- fine grind
vegetable oil -- for greasing
For the syrup:
50 grams caster sugar
2 strips orange peel -- wide strips
2 cardamom pods -- crushed
Chocolate and orange flavored rolls are arranged in a pretty
tear-and-share - serve warm while the chocolate filling is still
melted and oozy. For this recipe you will need a stand mixer with a
dough hook and a 25cm / 10" round, dee-sided springform baking tin.
You can make this bread by hand, but the dough is very wet so it's
much easier to use a mixer. The recipe is from the tv show 'The Great
British Bake Off' (season 7, episode 3) broadcast in the US as 'The
Great British Baking Show' (season 4, episode 3).
For the orange dough, put the flour in the bowl of a freestanding
mixer fitted with a dough hook. Add the salt, yeast, sugar and zest.
Mix on a slow speed. Alternatively, put these ingredients into a
large mixing bowl and mix well to combine.
Gently warm the milk, butter and cardamom until the butter is melted,
then add to the dry mixture. Gradually add the egg, mixing for about
5 minutes until the dough is soft and smooth. Keep kneading the dough
until it is smooth and elastic. Alternatively, knead the dough by
hand inside a large bowl for 5 to 10 minutes, until smooth and
elastic, the dough will be quite wet. Tip the dough into a lightly
oiled bowl and cover with cling film. Place in a warm place for 1
hour, or until the dough has doubled in size and springs back when
you press it.
For the chocolate and vanilla dough, put the flour and cocoa powder
in the bowl of a freestanding mixer fitted with a dough hook. Add the
salt, yeast and sugar. Mix on a slow speed. Alternatively, put these
ingredients into a large mixing bowl and mix well to combine.
Gently warm the milk, butter and vanilla until the butter is melted,
then add to the dry mixture. Gradually add the egg, mixing for about
5 minutes until the dough is soft and smooth. Keep kneading the dough
until it is smooth and elastic. Alternatively, knead the dough by
hand inside a large bowl for 5 to 10 minutes, until smooth and
elastic. Tip the dough into a lightly oiled bowl and cover with cling
film. Place in a warm place for 1 hour, or until the dough has
doubled in size and springs back when you press it.
Oil a 25cm / 10in round deep-sided springform tin and dust the inside
with semolina.
Divide each type of dough into 12 equal portions. Flatten each
portion into a disk approximately 8cm / 3 1/4in in diameter and place
two pieces of chocolate one on top of the other in the middle. Gather
up the edges of the dough to form a sack and pinch together to seal.
Gently roll the ball in your hands and then place in the tin with the
sealed edge downwards. Roll the remaining dough in the same way,
alternating balls of orange and chocolate dough in the tin. Start
from the outside of the tin, where there will be 14 balls, then 8 in
the middle, and 2 inside. Cover the tin with cling film and prove for
30 to 40 minutes in a warm place.
Preheat the oven to 200C/390F (180C/355F convection).
Meanwhile, for the syrup. Put the caster sugar, 50ml/2fl oz water,
orange peel and cardamom pods in a small sauce pan. Warm gently until
the sugar dissolves then bring to the boil for 1 minute. Remove from
the heat and set aside.
Bake the loaf for 20 minutes, or until the top has browned. Remove
from the tin and carefully place upside down on a baking tray lined
with baking paper. Return to the oven for a further 10 to 12 minutes
until baked through. Put the loaf the right-side up on a wire rack
and leave to cool slightly before brushing with the syrup. Serve the
bread warm while the chocolate filling is still oozy.
S(Internet address):
"<http://www.bbc.co.uk/food/recipes/cobbled_loaf_02891>"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 192 Calories; 8g Fat (35.4%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;
28mg Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 0730