* Exported from MasterCook *
Bread, Chocolate Swirl
Recipe By :
Serving Size : 10 Preparation Time :0:25
Categories : Bread Breakfast
Chocolate/Cocoa Desserts
Fruit Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz bittersweet chocolate -- chopped
4 tablespoon unsalted butter -- cut into small pieces
1/4 cup confectioner's sugar
1 tablespoon cocoa powder
1/2 cup all-purpose flour
1/4 cup turbinado sugar
1/4 teaspoon kosher salt
3 tablespoon cold unsalted butter -- cut into small pieces
In a large bowl (or the bowl of an electric mixer), whisk together
the flour, yeast, salt, and sugar.
Place the milk and butter in a small heavy-bottomed saucepan and cook
over low heat until the butter melts, 6 to 8 minutes. Remove from the heat.
Add the milk mixture to the flour mixture, then add the vanilla and 3
eggs. Using an electric mixer on low, beat until the flour mixture is
moistened. Increase the speed to medium and mix, occasionally
scraping down the sides of the bowl, until the dough is smooth, about
6 minutes. Transfer the dough to a lightly floured surface and knead
until smooth and elastic, about 2 minutes.
Return the dough to the same mixing bowl (no need to clean it); cover
with plastic wrap and a dishtowel. Set the bowl in a warm place and
let the dough rise until it doubles in size, about 45 minutes.
Transfer the dough to the work surface, punch it down, and return it
to the bowl. Cover and let rest for 10 minutes more.
While the dough is rising, make the chocolate filling and crumb
topping (recipes below) and line a 4 1/2- by 8 1/2" loaf pan with
parchment, leaving a 3" overhang on the long sides.
On a lightly floured surface, roll the dough into a 18- by 14"
rectangle. Spread the filling evenly on top, leaving a 1/2" border on
each side. Starting from a long side, roll the dough into a log.
Cut the log in half lengthwise to form two long pieces. With the
cut-sides facing up, pinch together one end of each half. Braid the
halves over each other to create a large twist. Pinch the ends
together. Carefully transfer the twist into the prepared loaf pan,
tucking the ends underneath itself to fit (the filling should be
facing up and exposed).
In a small bowl, beat the remaining egg with 1 teaspoon water. Brush
the top of the loaf with the egg, then sprinkle with the crumb
topping. Let sit for 20 minutes.
Heat oven to 350F. Bake the loaf until golden brown and a skewer
inserted into the center comes out clean, 40 to 50 minutes. Let cool
in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the chocolate filling: In a medium microwave-safe bowl, heat
the chocolate and butter, stirring every 30 seconds, until melted and
smooth, about 1 1/2 minutes. Sift the confectioner's sugar and cocoa
into the melted chocolate mixture and mix until fully incorporated
and spreadable.
To make the crumb topping: In a bowl, combine the four, sugar, and
salt. Add the butter and, using your fingers, mix to create large
clumps. Refrigerate until ready to use.
Yield: 10 servings
Makes: 1 loaf quick bread
Description:
"Perfectly suited for a sweet breakfast, dessert, or afternoon
snack with a cup of coffee or tea, this rich, chocolaty bread is a
delicious indulgence."
Source:
"Woman's Day Kitchen"
S(Internet Address):
"http://www.womansday.com/recipefinder/chocolate-swirl-bread-recipe-wdy0114";
Start to Finish Time:
"2:30"
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Per Serving (excluding unknown items): 184 Calories; 14g Fat (64.3%
calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber;
22mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 3 Fat; 1/2 Other Carbohydrates.