* 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
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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>"
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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