January 9, 2010 - 7:49am
Baby Shower 2010 Bake
Started this bake last night at 7pm. I was done at Ten A.M. this morning. Mixed Berry braids for the shower and my staff. Chocolate raspberry Braid for the shower. Three loafs of Maltese Bread for my sisters I slashed there first initial on them. All in all I am a Happy baker. My wife was not so happy she had to lug the stuff with her and wait for the chocolate braid to be done.
Will
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Those really look yummy! (I'm beginning to forget what you tried to do to Tiramisu.)
Did you get any left overs?
Mini
But I kept a chocolate braid for us. Lol Tiramisu!
Oh, we (me and my 7 year old daughter looking at TFL with me) are sold!
Recipe?
The blue berry Braid recipe is on the home page.
Oh, the chocolate one please. I found the blueberry one on the home page, but the white dough just is in no way comparable to the color of the chocolate dough. I recently made chocolate sourdough and it was amazing, so I would love to try the chocolate braid.
Chocolate Bread
We enjoyed this bread with an entree served at the Cafe at the Frick in Point Breeze. When we told our server how much we liked it, she handed us a copy of the recipe. The rich, chocolate flavor of this bread should help you overcome any fear of baking with yeast.
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 (we used Nestles semisweet 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.
Note: In the unlikely event you have leftovers, this bread is great slightly heated (wrap in a paper towel and microwave for 30 seconds) and lathered with a smudge of butter or margarine. Do not attempt to toast in a toaster -- the chocolate will run!
The Cafe at the Frick, executive chef Susie Treon
Thursday, October 18, 2001
If you have a Chocolate bread formula you like just use that.
Glad you liked my post enjoy
Will
Will,
What did you do for filling, just jam? I have decided to follow in your footsteps and am going to make this for a friend's baby shower on thursday. I got the bread rec, but need the filling.
thanks in advance,
Missy
Hi Missy, I used the filling for Floyd's blueberry braid. just substitute raspberry for the blue berry. Also I made both the chocolate and the reg ones for the shower. Both were gone in a flash. However everyone said the plain one was better. So if it was me I would follow Floyd's formula. They will be a big hit. Here's the link. One more note I used 8oz package of cream cheese in each braid and double the fruit. Missy your chocolate sourdough looks great! I am building my first sourdough starter using the pineapple juice method I am on day three. Keeping my fingers crossed!
http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid
You will be be a baking hero to your friends! Enjoy
Will