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Posts Tagged ‘chocolate bread’


1 loaf chocolate bread (recipe on this site)
2 cups cream
2 cups milk
6 oz chopped dark chocolate
1 whole vanilla bean, split lengthwise, seeds scraped
8 large egg yolks
3/4 cup granulated sugar
Bring cream and milk to a boil in a medium pot. Turn off heat. Add chocolate, vanilla pod and seeds. Cover and allow the vanilla to infuse for 20 minutes. Discard pod and whisk the mixture until combined.
Meanwhile, slice chocolate bread into 1/4-inch slices. Cut slices into thirds and arrange in a 9×14-inch baking dish.
Whisk together yolks and sugar in a large bowl, then slowly add hot chocolate mixture, whisking constantly to keep eggs from scrambling.
Pour half of the mixture over the bread to soak it thoroughly. Pour the rest over top, cover with plastic wrap and press down gently, and repeatedly over 30 minutes, to encourage the bread to soak up the liquid.
Remove plastic wrap. Place pudding dish in a larger pan, place in a 350F oven, and fill outer pan with hot tap water to reach half way up the pudding dish. Bake until set in centre. Carefully remove dish from outer pan and place on a cooling rack for 15 minutes before serving.
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(makes 2 loaves)
1 1/2 cups milk, warmed
4 1/2 tsp active dry yeast
3/4 cup granulated sugar
1/2 cup butter
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1 1/2 tsp kosher salt
4 1/2 cups all-purpose or bread flour
1/2 cup Dutch-process cocoa powder
16 oz semisweet chocolate, chips or coarsely chopped
In the bowl of an electric stand mixer, sprinkle yeast over milk. Add 1 tbs sugar, then set aside to proof (until bubbles form on the surface).
Meanwhile, melt the butter and 6 oz of the chocolate in a small double boiler, stirring occasionally, until mixture is smooth. Remove from heat and let cool until warm.
Into the yeast/milk mixture, add remaining sugar, eggs, vanilla and salt. Mix in half of the flour and all of the cocoa powder, followed by the melted butter/chocolate mixture. Incorporate the remaining flour and, using the dough hook attachment, knead for 5 minutes.
Cover with a clean, lint-free kitchen towel and let rise for 2 hours, until doubled.
Butter two 9-inch loaf pans.
When the dough is finished rising, scrape out onto a lightly floured surface. Knead a few times, divide in half. Shape halves into two loaves and place in pans. Cover and allow to rise for another 90 minutes to two hours.
Bake in a 350F oven for 35-40 minutes, until loaves sound hollow when tapped. Remove from oven and turn loaves out of pans, onto a cooling rack.
Cook’s notes: The dough for this bread can be made successfully in a larger capacity breadmaker. Add the milk, sugar, salt, eggs, butter/chocolate mixture, and vanilla to the bottom of the pan, followed by flour and cocoa, with the yeast on top. Add chopped chocolate or chips when the add-in alarm sounds. When the dough is ready, divide into two pans and bake in oven according to above instructions.

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