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Dark Chocolate Tea Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 13 May 2018 21:47:09 -0700
v118.n017.6
* Exported from MasterCook *

                         Bread, Dark Chocolate Tea

Recipe By     :Williams Sonoma
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Breads                          Chocolate/Cocoa
                 Desserts                        Nuts
                 Posted                          Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  all-purpose flour
      1/2           cup  cake flour
      3/4           cup  unsweetened Dutch-process cocoa powder
   1               tsp.  baking soda
   1               tsp.  baking powder
      1/2          tsp.  salt
   5               Tbs.  unsalted butter -- at room temp
   4                oz.  cream cheese
   1                cup  granulated sugar
   2                     eggs
   1 1/4           cups  buttermilk
   1 1/2           tsp.  vanilla extract
      2/3           cup  chopped toasted hazelnuts
   1               Tbs.  sugar -- raw or coarse

Cocoa powder is made from cocoa beans, which are native to the 
tropics. The beans are roasted and then, over the course of several 
steps, transformed into a thick paste that is dried and ground into 
unsweetened cocoa powder. In the process, most of the cocoa butter is 
removed, making cocoa powder an excellent low-fat addition to breads. 
Unless a recipe specifies otherwise, use Dutch-process cocoa, which 
has been treated with an alkaline substance to smooth out the harsh 
acidic flavor elements.

Prep: 25 min
Cook: 75 min

Preheat an oven to 350F. Grease a 9-by-5" loaf pan.

In a bowl, stir together the all-purpose and cake flours, cocoa, 
baking soda, baking powder and salt. Set aside.

In another bowl, combine the butter and cream cheese and beat with an 
electric mixer on medium speed until fluffy. Beat in the granulated 
sugar until combined. Add the eggs one at a time, beating well after 
each addition. The mixture should be fluffy.

Add the flour mixture in two additions, alternating with the 
buttermilk and vanilla and beginning with the flour; beat until 
smooth after each addition. Fold in the hazelnuts just until evenly 
distributed. The batter should be very thick.

Scrape the batter into the prepared pan. It should be no more than 
two-thirds full. Smooth the surface and sprinkle with the raw sugar. 
Bake until the loaf is firm to the touch and pulls away from the pan 
sides, about 1 1/4 hours. A cake tester inserted into the center of 
the loaf should come out clean. If necessary, cover loosely with 
aluminum foil during the last 10 minutes of baking to prevent overbrowning.

Immediately turn the loaf out of the pan onto a wire rack with a 
gentle motion and let cool completely. Cut into thick slices to 
serve. Makes one 9-by-5" loaf.

Note: To toast hazelnuts, preheat an oven to 325°F. Spread the nuts 
in a single layer on a rimmed baking sheet. Place the baking sheet in 
the oven and toast lightly, stirring occasionally, 6 to 7 minutes. 
Set aside and let cool. Rub the nuts together in a clean kitchen 
towel to remove most of their loose papery skins.

Adapted from Williams-Sonoma Collection Series, Bread, by Beth 
Hensperger (Simon & Schuster, 2002).

S(Internet address):
   "<https://www.williams-sonoma.com/recipe/dark-chocolate-tea-bread.html>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 487 Calories; 23g Fat (41.0% 
calories from fat); 11g Protein; 63g Carbohydrate; 3g Dietary Fiber; 
89mg Cholesterol; 459mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean 
Meat; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.

NOTES : 2018 - 0509