* Exported from MasterCook *
Bread, Chocolate Orange
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Hand Made
Low Fat Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water -- about 110F
2 1/2 teaspoons active dry yeast -- (1 envelope)
2 3/4 cups unbleached all-purpose flour -- (remember to
reserve some, adding it only if you need)
1/4 cup unsweetened cocoa -- about 1 oz
3 tablespoons sugar
1 teaspoon salt
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup milk
1 egg
Though this sounds more like cake than bread, it is not too sweet and
make a perfect breakfast or brunch bread.
One 8 1/2 x 4 1/2 x 2 3/4" loaf pan, buttered
Place warm water in a small bowl and whisk in yeast
To mix dough by hand, combine flour, cocoa, sugar, salt, orange zest
and cinnamon in a mixing bowl and stir well to mix. Rub in butter
until no piece of butter remain visible. Add milk, egg and yeast
mixture and stir to form a rough dough. Transfer dough to lightly
floured work surface (you may need the help of a scraper) and knead
until smooth and elastic, about 5 minutes.
Place dough in a buttered bowl and turn to coast all sides. Cover
bowl with plastic wrap and allow dough to rise until doubled in bulk,
about 1 hour.
Turn risen dough from bowl out onto a floured work surface. Press
down with palms of hands to deflate. To form loaf, stretch dough into
a rough rectangle, then fold in short ends until dough is
approximately the length of the pan. Then fold far long edge down to
the middle. Fold over the remaining long edge and compress to form a
tight cylinder. Place the loaf in the pan, seam side down. Cover the
pan with plastic wrap (deb note: you'll want to quickly spray or oil
the top of it so it doesn't stick to the plastic when it rises) and
allow dough to rise until doubled, about 1 hour.
When the loaf is rising, preheat oven to 375F and set a rack at the
middle level.
When the loaf is completely risen, place in oven and immediately
lower temperature to 350F. Bake about 30 to 40 minutes, until well
risen and firm to the tough. The internal temperature of the bread
will be about 210F when it's done. (deb note: might be as low as
190F, as this has an egg and butter in it). Unmold the loaf to a rack to cool.
Source:
"From Techniques of Bread Baking 1 at the ICE"
S(Internet address):
"<https://smittenkitchen.com/2006/09/the-other-side-of-atkins/>"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 229 Calories; 4g Fat (17.8%
calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber;
35mg Cholesterol; 283mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0311