Chunky Chocolate Bread
Source of Recipe
Home For the Holidays Cookbook, 1995
Recipe Introduction
This is a delicious bread, even without the glaze.
List of Ingredients
� cup water
� cup butter
� cup sugar
1 pkg. active dry yeast
� cup warm water (105o to 115o)
3 � 3 � cups flour, divided
3 Tbs. cocoa
� tsp. salt
1/8 tsp. ground cinnamon
2 large eggs
1 tsp. vanilla extract
� cup semisweet chocolate chunks
Glaze
1 cup sifted powdered sugar
1 � Tbs. milk
� tsp. vanilla extract
Recipe
Combine first 3 ingredients in a saucepan; heat until butter melts. Cool to 105o to 115o. Dissolve yeast in � cup warm water in a large mixing bowl; let stand 5 minutes. Add butter mixture, 2 cups flour, cocoa, salt, cinnamon, eggs, and vanilla; beat at low speed of an electric mixer 30 seconds. Beat 3 additional minutes at medium speed. Gradually stir n enough remaining flour to make a soft dough.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Punch dough down, ant turn out onto a floured surface; roll into an 18x10� rectangle. Sprinkle dough with chocolate chunks, pressing chunks gently into dough. Roll up dough, jellyroll fashion, starting at one short end. Fold ends under, and place seam side down in a greased loafpan. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350o for 30 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; let cool on a wire rack. Drizzle Glaze over loaf.
To make glaze, combine all ingredients, stirring well.
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