| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
ts |
Yeast |
| 2 1/4 |
c |
Bread flour |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Dutch process unsweetened cocoa |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Water; PLUS |
| 1 |
tb |
Water |
| 1 |
|
Egg yolk |
| 1 1/2 |
ts |
Unsalted butter |
| 1/2 |
c |
Semisweet chocolate chips; best quality |
INSTRUCTIONS
Combine all the ingredients in the bread machine pan and process on the
regular bake or on the light crust cycle.
Not too sweet, heaven with a smear of mascarpone cheese and a cup of caffe
latte, this bread can be made easily in the bread machine. If you wish,
however, you can shape it the Italian way, into a round free-form loaf,
place it on parchment paper, and bake it on a stone. We used Pernigotti
Cocoa from Williams-Sonoma for the deepest mahogany color and richest
chocolate flavor. Buy the best-quality chocolate chips as well. In our
market, these are Guittard. You can also use an equal measure of chocolate
squares: 3 ounces, or 3 squares, equals 1/2 cup chocolate chips. If you use
squares, chop them up in the food processor first, pulsing until you have
bits about the size of chocolate chips, or shave them with a knife into the
dough. Droste, Lindt, Tobler, Ghirardelli, and Guittard are all top-quality
chocolates for use in baking.
Set you machine for "light crust" to prevent overbrowning.
For an easy frosting, pull the bread out of the machine the moment it's
completed baking and top it with chocolate chips. They'll melt and you can
smear them over the top for a gorgeous chocolate cake.
Recipe by: "Rustic Breads from your Bread Machine", Eckhardt & Butts
Posted to MasterCook Digest V1 #343 by MsRooby <msrooby@blarg.net> on Nov
15, 1997
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