My lovely friend Patrick mailed me some fantastic chocolate to bake with as an early birthday gift.
E. Guittard Bittersweet Dark Chocolate and Sharffen Berger Unsweetened Dark Chocolate. I decided to make bread using the bittersweet chocolate.
I followed the Pane Al Cioccolato recipe in Bread by Christine Ingram and Jennie Shapter.
Pane Al Cioccolato
3 C unbleached white bread flour
1 1/2 tbl cocoa powder
1/2 tsp sea salt
2 tbl caster sugar
1 envelope yeast
1 C lukewarm water
2 tbl butter--softened
3 oz high quality chocolate--coarsely chopped
Melted butter for brushing
Sift flour, cocoa powder, and salt together in a large bowl.
Stir in the sugar.
Make a well in the center.
Cream the envelope of yeast with 4 tbl of the lukewarm water.
Allow to sit for about 10 min. or until frothy.
Add this mixture and the remaining water to the well and gradually mix into a dough.
Knead in the butter and transfer to a lightly floured surface to knead until smooth and elastic, about 10 min.
Place in a lightly oiled bowl and cover with clear film.
Leave to rise in a warm place until doubled in bulk (about 1 hr).
Turn out on to a lightly floured surface and gently deflate.
Gently knead in the chocolate.
Cover again with film and leave to rest about 5 minutes.
Shape into your desired shape and place into the desired cookware. (I shaped into a round and placed in a lightly greased Pyrex bowl to bake.)
Cover and leave to rise in a warm place until doubled in bulk (about 45 min).
Bake in a preheated oven at 425F for 10 min.
Reduce temperature to 375F and bake for about 30 min.
After baking, brush the top with melted butter and cool on a wire rack.
(If you choose to make two small loaves with this recipe instead of one, be aware that the baking time should be reduced about 10 min. Watch carefully.)
I substituted a mid-sized Pyrex mixing bowl for the bakeware, hence the odd shape. This bread is fabulous served with mascarpone or cream cheese, it also fares quite well alone.