Chocolate Yeast Bread with Peanut Butter Spread

Chocolate Yeast Bread with Peanut Butter Spread

By Chef Lippe

A week with no power! No TV and  NO INTERNET! But I made it through with thoughts of chocolate bread and peanut butter!

My freezers and kitchen have not been this spotless for a while now, my partner said that if I could not cook I should clean…behind the stoves, behind the freezers and then when we had to throw away everything inside the freezers on day 2 all I could think about was the bread that I wanted to make. For a week we used the BBQ grill for everything but there are only so many things that can go on the grill and bread isn’t one of them.  I hope you enjoy this and DO NOT make toast with it the chips will melt all over the toaster!

Ingredients:

2 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1/3 cup warm water
4 1/2 cups all-purpose or bread flour
1/2 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa
2 teaspoons salt
1 1/4 cups warm water
1 cup chopped semisweet chocolate chunks
Egg wash (one egg plus 1 tablespoon water mixed)

Stir yeast and 1/2 teaspoon sugar into 1/3 cup warm water and pour into a large mixing bowl; let stand until foamy, about 10 minutes. (Our kitchen runs cold unless the oven is on, so this takes a bit longer.)

Mix flour, remaining sugar, cocoa and salt. Stir remaining 1 1/4 cups water into dissolved yeast, then stir in the flour mixture. Stir in chopped chocolate last. Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes.

Place dough in greased bowl, cover with plastic wrap and let rise until doubled in volume, approximately 1 hour. (Again, this might take longer depending on the temperature of your kitchen.)

Turn risen dough onto lightly floured surface, punch it down (the chocolate will be very gooey — resist licking your hands until you’re done) and divide in half. Form each half into desired shape and place on cookie sheet covered with parchment paper. (Tester’s note: We took one half of the dough and shaped it into two small rounds; the other half we separated into three ropes and created a large braided loaf.) Cover with plastic wrap again and let rise until doubled in volume.

Meanwhile, preheat oven to 450 degrees.

Brush loaves with egg wash and bake in 450-degree oven for 10 minutes, Then reduce the heat to 350 and bake for 30 minutes more or until bread sounds hollow when bottom is tapped.

Cool, serve with sweetened cream cheese or peanut butter cream cheese below.

Peanut butter spread:

3 ounces cream cheese, softened

3 tablespoons peanut butter

1/3 cup powdered sugar

In the bowl of a stand mixer, beat together all ingredients until well combined and fluffy. Use immediately or store tightly wrapped in the refrigerator for up to 3 days.

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Filed under Bread, Chef Lippe, chocolate, Chocolate Bread, recipes, shop.cheflippe.com

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