Again a baking challenge with the Bread Baking Babes, and again I'm a Bread Baking Buddy. This time Jamie from
Life's a Feast, a wonderful blog with great photos, stories and recipes is the hostess for January . She choose the bread to be baked,
Chocolate Prune Bread from The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoë François, a chocolate bread with lots of chocolate and prunes. From time t time, I bake a chocolate bread with a sourdough starter and dried cherries, which I really like. So I was excited to try another version. I changed the recipe a bit, so I scaled down the amount of yeast and sugar ( which resulted in longer proofing time, of course ) and I used dried prunes ( the recipe is not clear on whether to use dried or fresh prunes EDIT : As Jamie pointed out to me, there's no such thing as a fresh prune. They are called plum, when they are fresh ;) I had no idea. Thanks, Jamie ! ). I also used large chocolate chunks.
Eine neue Back Herausforderung der Bread Baking Babes. Dieses Mal hat Jamie vom wundervollen Blog
Life's a Feast das Brot ausgesucht :
Schokoladenbrot mit Pflaumen, aus dem Buch The New Artisan Bread in Five Minutes a Day. Ich habe das Original Rezept ein wenig geändert. So habe ich die Menge Hefe halbiert und deutlich weniger Zucker verwendet.
I like this bread a lot. It's not too fluffy ( I don't like fluffy breads ), and has a lot of flavor. It's terrific for breakfast, toasted, with a little butter and orange marmalade. The sweet of the chocolate and the bitterness of the orange are a great match.
Mir gefällt dieses Brot sehr gut. Es ist nicht zu luftig ( ich mag keine super luftigen Brote ) und hat jede Menge Geschmack. Es schmeckt super zum Frühstück, getoasted, mit etwas Butter und Orangenmarmelade. Die Süsse der Schokolade und die leichte Bitterness der Orange passen prima zusammen.
-========= REZKONV-Recipe - RezkonvSuite v1.4
Title: Chocolate Prune Bread
Categories: Baking, Bread, Chocolate, BBB
Yield: 1 ½ pound loaf
======= CHOCOLATE BREAD RECIPE (CHOCOLATE CHOCOLATE CHIP =======
-- Makes two 2-pound loaves
2 1/2 cups (565 ml) lukewarm water (100°F or below)
3/4 cup (170 ml) vegetable oil
1 tablesp. (0.35 oz / 10 g) granulated yeast ( Ralph : 5 g )
1-1 1/2 tablesp. (17 to 25 g) kosher salt - * use less if using
-- fine table salt, more if using coarse salt
1 cup (7 ounces / 200 g) sugar ( Ralph : 175 g )
5 1/2 cups (1 pound, 11 ½ ounces / 780 g) all-purpose flour
3/4 cup (3 ounces / 85 g) dark, unsweetened cocoa powder
1 1/2 cups (6 ounces / 170 g) bittersweet or semisweet
-- chocolate chips - ( Ralph : Chocolate chunks )
===================== CHOCOLATE PRUNE BREAD =====================
675 grams (about 680 g - the size of a small cantaloupe)
-- of the Chocolate Chocolate Chip Bread dough
Softened unsalted butter for greasing the pan
60 grams (55 g) high-quality bittersweet chocolate - *
-- use 6 ounces (170 g) if you did not add
-- chocolate chips to the original Chocolate
-- Bread Dough
3/4 cup Chopped pitted prunes
Egg wash (1 egg beaten with 1 Tbs water) ( Ralph
-- : no egg wash )
1/4 cup (50 g) sugar for sprinkling over the top of the
-- bread and preparing the pan
============================ SOURCE ============================
BBB, Jamie Schler
-- Edited *RK* 01/21/2014 by
-- Ralph Knauth
Chocolate Chocolate Chip Bread :
Day 1 : Mixing and storing the dough. Mix the oil, yeast, salt and
sugar with the water in a 6-quart bowl or a lidded (not airtight)
food container.
Mix in the flour, cocoa powder and the chocolate chips without
kneading, using a spoon or heavy-duty stand mixer (with paddle). If
you are not using the machine, you may need to use wet hands to
incorporate the last bit of flour.
Cover (not airtight) and allow to rest at room temperature until the
dough rises and collapses (or flattens on top), approximately 2
hours.
The dough can be used immediately after the initial rise, though it
is easier to handle with cold. Refrigerate the container of dough
and use over the next 5 days. Beyond the 5 days, freeze the dough in
1-pound (about 450 g) portions in airtight containers for up to 4
weeks. When using frozen dough, thaw in the refrigerator for 24
hours before using, then allow the usual rest and rise time.
Baking day :
On baking day, generously grease an 8 ½ x 4 ½ - inch (22 x 11 ½ cm
approx) nonstick loaf pan with butter, sprinkle some sugar evenly
over the butter and shake the pan to distribute.
Dust the surface of the refrigerated dough with flour and cut off a
1 ½ pound piece. Dust the piece with more flour and quickly shape it
into a ball by stretching the surface of the dough around to the
bottom on all sides, rotating the ball a quarter turn as you go.
Using a rolling pin, roll out the dough into a ½ - inch-thick (scant
1 ½ cm) rectangle. As you roll out the dough, use enough flour to
prevent it from sticking to the work surface but not so much as to
make the dough dry.
Sprinkle the chocolate and chopped prunes over the dough and roll up
the dough jelly-roll style to enclose them. Fold the dough over
itself several times, turning and pressing it down with the heel of
your hand after each turn. This will work the chocolate and prunes
into the dough; some may poke through.
With very wet hands (I floured my hands instead), form the dough
into a loaf shape and place it into the prepared pan. Allow to rest
and rise for 90 minutes, loosely covered with plastic wrap.
Preheat the oven to 350°F (180°C). A baking stone is not required
and omitting it shortens the preheat.
Using a pastry brush, paint the top of the loaf with egg wash and
sprinkle with sugar. Bake the loaf in the center of the oven for 50
to 60 minutes until firm. Smaller or larger loaves with require
adjustments to baking time.
Remove the bread from the pan and allow to cool on a rack before
slicing and eating.
=====
========== REZKONV-Rezept - RezkonvSuite v1.4
Titel: Schokoladen Brot mit Backpflaumen
Kategorien: Backen, Brot, Hefe, Obst
Menge: 1 Brot
======================= SCHOKOLADEN BROT =======================
Ergibt 2 große Brote
565 ml Wasser, lauwarm
170 ml Öl
5 Gramm Trockenhefe
17-25 Gramm Salz
175 Gramm Sugar
780 Gramm Mehl Typ 405
85 Gramm Kakaopulver, ungezuckert
170 Gramm Schokolade, zartbitter, gehackt
=================== SCHOKOLADEN PFLAUMEN BROT ===================
675 Gramm Schokoladen Brot Teig
Butter, weich, für die Backform
60 Gramm Schokolade, zartbitter, gehackt
10 Backpflaumen, grob gehackt
50 Gramm Zucker, grob, zum Bestreuen
============================ QUELLE ============================
BBB, Jamie Schler
-- Erfasst *RK* 28.01.2014 von
-- Ralph Knauth
Schokoladen brot :
Tag 1 : Das Öl, die Hefe, Salz und Zucker mit dem Wasser in einer
großen Schüssel mischen. das Mehl, Kakaopulver und Schokolade
zugeben, gut verrühren. Nicht kneten. Lose abgedeckt über Nacht
gehen lassen, evtl. in den Kühlschrank stellen.
Backtag :
Eine Brotform ( 22 x 11 ½ cm ) einfetten.
Den Teig aus dem Kühlschrank nehmen, halbieren ( die andere Hälfte
kann bis zu 5 Tage im Kühlschrank aufgehoben oder eingefroren werden
), leicht mit Mehl bestäuben. Zu einem Ball formen, dann zu einem
Rechteck, 1 1/2 cm dick, ausrollen. Die Schokolade und die Pflaumen
auf dem Teig verteilen, dann wie eine Roulade aufrollen. Den Teig
mehrfach falten und zusammendrücken, um die Schokolade gut zu
verteilen. Mit bemehlten Händen in einen Brotlaib formen und in die
Brotform geben. Ca. 2 Stunden abgedeckt gehen lassen, bis der Teig
gut aufgegangen ist.
Ofen auf 180°C aufheizen. Brot mit Wasser bespritzen und mit dem
Zucker bestreuen, dreimal diagonal einschneiden. Ca. 1 Stunde backen,
kurz in der Form auskühlen lassen. Dann komplett erkalten lassen,
bevor es aufgeschnitten wird.
=====
