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6.1.16

COCOA BREAD


This is not a bread loaf or bunt bread. This is real bread. I up-scaled the egg bread yesterday and it turned out heavenly. I am writing out the recipe, as I made several revisions from the original. One major difference is the lower temperature and a longer baking time. The substantial difference from the egg bread is I added cocoa and increased the sugar. I ate it with butter, Liv with Nutella and Jim just ate it. The crust blew me away; it was extraordinary. The cocoa bread would make a wonderful addition to the bread tray at a party. Imagine the surprise of people thinking they took the “healthy” bread and then watch them go back and fight for more. The egg bread just keeps on giving.  




Cocoa Bread

2 eggs
2 tsp instant yeast
1/4 sugar sugar
1/2 tsp vinegar
3/4 tsp salt
1 cup flour
1-1/4 cups bread flour
1/4 cup cocoa
3/4 cup 1% milk
2 Tbsp oil
flour for handling

  • In the bowl of your stand mixer, place all of the ingredients.
  • With the flat beater, at low speed combine the ingredients. The dough will be wet and sticky.
  • Switch to a dough hook and beat the dough vigorously until the sides of the bowl cleared. You can knead the dough by hand on a floured surface, but this is a sticky-dough and any additional flour will result in a denser loaf.
  • Place the oil in a large bowl and transfer the dough turning over so it’s well coated with oil. Let the dough rise until it doubles in size. Time can vary.
  • Line a baking sheet with parchment paper. 
  • Transfer the dough to a flat surface [it will be oily] and twist it into a skinny loaf to fit the baking sheet.
  • Place the loaf on the prepared baking sheet. 
  • Allow bread to rest for about 15 minutes in a warm, draft-free place. It will rise a bit but not considerably.
  • Turn the oven up to 450F. Set the timer for 9 minutes.
  • When the timer goes, place the bread in the preheated oven. Set the timer for 5 minutes.
  • After 5 minutes, reduce the oven to 400F. Set the timer for 14 more minutes.
  • When the timer goes remove the bread from the oven and place on a wire rack to cool before slicing. Don’t cut into it right of way.
  • At room temperature, the cocoa bread slices wonderfully.
  • Use it within 2 days or freeze part of it to retain its freshness.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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