Monday, 23 March 2015

Chocolate sweet bread

Who has never taken bread and chocolate for a snack? It was funny to me to discover what the French call pain au chocolat, which is not our bread and chocolate, but what we call chocolate Neapolitan or chocolate cane. I always loved the bread with chocolate. Not as much as one of my sisters, who for a while was unable to eat chocolate without bread, eating even bonbons with bread. Anyway, I admit that my addiction to bread and chocolate as a kid was the starting point of my current and confessed adult addiction to chocolate. So, walking around the idea of bread and chocolate, nothing easier than making a bread-bun- brioche, a bread dough enriched with eggs, with chocolate heart, and watch it grow in the oven, and then cut a slice and eventually found the chocolate in the inside, with a not too sweet, but fluffy and tender surrounding.
So this is the result of the last session of baking: a piece that replaces the industrial bakery and comfort you with your coffee providing a real pleasure. A simple pleasure, but really tasty.

Chocolate sweet bread

Ingredients (for a cake mold)

2 eggs, beaten
175 ml of milk
45 grams butter, softened
1 / 2 teaspoon salt
500 grams of bread flour
50 grams of white sugar
25 grams fresh yeast

For the filling
125 grams of black chocolate to melt,

1 beaten egg to paint the bread.
Oil for greasing the pan.


Dissolve yeast in warm milk. Place in the bread maker the milk with yeast, and the rest of the ingredients in the order they appear. Use the kneading program. Once finished, degas the dough on a floured surface and form a rectangle with her. Put the chocolate into pieces lengthwise, and roll the dough into a cylinder. Place the roll of dough into an oil greased cake pan, and let the dough ferment again until it stands out from the mold.
Preheat oven to 200  C. degrees, paint the surface with beaten egg and bake for 35-40 minutes. If the surface browns too much, cover with foil.

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