Chocolate Bunny-Bear Bread and Memories

I have fond memories of Easter with my family. Everyone would get dressed up, even my brother, and after church, we would have our photos taken. I didn’t particularly like getting my photo made. I still don’t, but I did enjoy wearing the matching Easter outfits my mom made for my sisters and I. Sometimes, we even had hats and purses to go with the dresses. That was a lifetime ago when little girls still wore dresses most of the time, even to school. 

On Easter Sunday, we sometimes got a chocolate bunny in our basket along with jelly beans and other goodies. It was extra special when you got a chocolate bunny. I continued this tradition with my sons. They always enjoyed biting the bunny’s ear off first. I know, but that’s what little boys do.

This year, I decided to create a new tradition by making Chocolate Easter Bunny Bread. I seem to be better at shaping bears than bunnies so this one looks more like a bear than a bunny.

I’m calling it a Chocolate Easter Bunny-Bear Bread because I can.   From some angles, he sort of  looks like Piglet from Winnie the Pooh and Friends. I like Piglet, but I wanted a bunny so I’m sticking with Bunny-Bear.

My oldest son told me that most of the chocolate bunnies he got in his Easter baskets had yellow eyes so I used yellow skittles for this bunny-bear’s eyes.

I only had one cup of all-purpose flour so I made up the difference with home-milled white whole wheat flour that I sifted (about five times) to remove a lot of the bran. It worked pretty well. The whole wheat gave the loaf a darker color, but I’m okay with that.

The dough for this chocolate bunny bread is very easy to make. It can be mixed and proofed in a bread machine. Then the dough is removed from the pan, the bunny loaf is shaped and allowed to proof, then you bake it, cool it and decorate (if desired).  The dough can be prepared in all-size bread machines.

 

Chocolate Easter Bunny-Bear Bread

Makes: 1 Loaf

Adapted from: http://www.breadexperience.com/easter-bread-recipe.html

Ingredients:

Dough

• 2/3 cup milk
• 1 large egg
• 2 tablespoons butter, cut up
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1 cup unbleached all-purpose flour
• 1 1/4 cups white whole wheat, sifted (several times)
• 1/3 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 2 1/2 teaspoons Bread Machine Yeast
• 2 tablespoons milk, for brushing
• chocolate morsels

Decorations (optional)

• Jelly beans or other candy (I used Skittles)
• Decorating icing, optional
   

Directions:

Measure milk, egg, butter, vanilla, salt, flours, sugar, cocoa and yeast into bread machine pan in the order suggested by manufacturer.

Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half.

For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach.

For nose, pinch off 1/2-inch ball from remaining dough; place on center of head.

Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body.

Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.

 

I started out following the directions, and he actually looked like a bunny to begin with, but he didn’t have any feet.  I just couldn’t bring myself to leave off his feet (per the original instructions) so I took a little bit of dough from his ears and arms and made feet. Then I reshaped the ears and arms. The feet were too small (photo #4 above).  So I took a little bit more dough from the ears and arms and shaped bigger feet (photo #5 above). I kept pulling and reshaping the ears to make them longer, but they kept snapping back so I just left them. The arms looked okay until they were proofed. They had a mind of their own.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

After the final proof, I brushed the top of the loaf with milk right before I placed it in the oven to bake. 

Bake at 350°F for 25 to 35 minutes or until done, covering with aluminum foil after 15 minutes to prevent excess browning. Remove from pan; cool on wire rack.

Decorate as desired.

 

I hope you enjoy my Chocolate Bunny-Bear Bread.  I put this loaf in the freezer to enjoy on Easter.  I’ll let you know  how it tastes.

 

Happy Baking!

Cathy

 

 

 

No Knead Chocolate Spelt & Prune Bread

I know what you’re thinking… prune bread?  Umm, no thanks. That was my initial thought when I learned the Bread Baking Babes (BBBs) were making Chocolate Prune Bread this month.

 

It seems the childhood memory of eating prunes in the school cafeteria still haunts me. 

When I was growing up, the cafeteria served prunes for dessert sometimes. These weren’t the dried prunes you get out of the box, they were stewed prunes served with warm syrup and scooped from large pots. At least that’s what I imagined they were cooked in. We always skipped dessert on the days they served prunes.

Years later, I tried prunes (out of the box) and enjoyed them. Prunes are just dried plums after all, and when you pair them with chocolate and bread, what’s not to like!  It’s a delicious combination, but if you prefer, you can substitute a different dried fruit in this bread.

This is a rich and chocolaty no knead bread. My adapted version is based on the recipe from the original Artisan Bread in Five Minutes by Jeff Hertzberg, M.D. and Zoë François.

They just released an updated version of the book The New Artisan Bread in Five Minutes a Day (revised & updated edition) and in it, they provide an updated version of this Chocolate Bread Recipe.

Jamie (Life’s a Feast), the host of this month’s bread bake, has the updated version posted on her blog. The updated version includes measurements in grams and ounces.

My version is made with all-purpose Spelt flour so I made a few adjustments to the formula to accommodate the Spelt.  Spelt is rather picky you see.  It doesn’t absorb water as well as regular bread flour and it doesn’t like being over mixed.

Note: If you want to make this bread with all-purpose flour or bread flour instead of spelt flour, increase the amount of water used otherwise the bread will be dry and crumbly. 

 

Double Chocolate Spelt & Prune Bread

Adapted from: Artisan Bread in Five Minutes by Jeff Hertzberg, M.D. and Zoë François.

Makes one 1 ½ pound loaf

Ganache:

• 2 oz. premium chocolate*
• 1/4 cup salted butter

Final Dough:

• 2 3/4 cups all-purpose Spelt flour
• 1/2 Tbsp. Instant yeast
• 3/4 Tbsp. Kosher salt
• 1/2 cup premium cocoa powder
• 2.5 oz. premium chocolate, finely chopped*
• 1 cup lukewarm water (100°F or below)**
• 2 large eggs, lightly beaten
• 1/3 cup honey*
• Softened unsalted butter for greasing the pan
• Egg wash (1 egg beaten with 1 Tbsp. water)
• 1/4 cup sugar for sprinkling over the top of the bread and preparing the pan

Filling:

• 2 ounces premium chocolate*
• 3/4 cup chopped dried prunes

* The original recipe recommended using premium bittersweet chocolate.  I wanted a more chocolaty flavor so I used a combination of 60% dark chocolate and intense dark chocolate infused with natural blackberry and grape flavor.  Since the chocolate I used had sugar in it, I used a little less than 1/3 cup of honey in the final dough.

** If you use all-purpose flour or bread flour instead of spelt flour, increase the amount of water used by ~1/4 cup.

 

Make the Ganache:

Melt 2 ounces of chocolate and the butter in the microwave until the chocolate is melted.  Blend the mixture together and set it aside.

Mixing and storing the dough:

Whisk together the flour, yeast, salt, cocoa powder, and chopped chocolate in a large mixing bowl or other container.

Mix the the water, eggs, and honey together.  Pour the mixture over the flour and mix using a wooden spoon or Danish dough whisk. Add the ganache and stir until it is thoroughly incorporated.  You may need to use your hands to incorporate the last bit of flour.

Cover the bowl or container and allow it to rest at room temperature until the dough rises and collapses, approximately 2 hours.

The dough can be used immediately after the initial rise, but it is easier to handle when 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.

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.  I used my Emile Henry Ceramic Baker.

Take the dough out of the refrigerator. Shape the dough 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. Let the boule rest for 90 minutes to warm up to room temperature.

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.

 

Instead of shaping a regular loaf, I decided to make a braided loaf. I divided the dough into three equal portions. Then I rolled each piece out into a log and braided a 3-strand braid. I tucked the ends underneath and placed the braid in the prepared ceramic baker to rise. Then I let it rise for 90 minutes, loosely covered with plastic wrap.

Preheat the oven to 350°F (180°C).

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.

 

This No Knead Chocolate Spelt & Prune Bread tastes good, especially warm with butter and it makes great toast. It would make a decadent gift for Valentines Day or you can turn it into bread pudding for a different kind of treat.

Thanks to Jamie (Life’s a Feast) for choosing this delicious bread. I enjoyed being a Bread Baking Buddy.

 

Happy Baking!

Cathy

Pane alla Cioccolata … a bread to be shared

I love to share bread stories with everyone who reads this blog, but I also tend to talk about bread with anyone that will listen. Most everyone around me, family, friends and acquaintances, know I’m a bread-baking fanatic.

The more I learn about bread baking, the more I find that it’s not about the baker, it’s about the bread. Making bread is a simple pleasure, a stress reliever, an art and a necessity, at times. But most importantly, it’s a way of bringing people together. Bread is a gift that’s meant to be shared.

Over the past couple of years, I’ve been doing a good bit of shipping through my local UPS store. I ship bread and other goodies to my sons who live in different cities, but I also ship items related to the Bread Experience.

When the owner of the UPS store found out about the Bread Experience, she asked me if I had any breads with dried fruit. Since I don’t bake and sell bread for a living, this often confuses people. Once I explained that I don’t actually sell bread, but I teach people how to make it, she asked if I had a good recipe. I gave her my card so she could visit the site, but I decided to do one better and actually make her some bread with dried fruit. 

That was several months ago, and I’ve been in the store numerous times since then. Recently, I shipped my youngest son some bread and she kindly reminded me that I had promised to make her some bread. Busted!  It was time to make good on my promise. I figured it should be a really good bread since I had made her wait.

I’ve had this chocolate bread with dried cherries bookmarked to make for a special occasion. I decided now was time to make it.

 

Pane alla Cioccolata

 

Makes: 2 Loaves

Adapted from: The Fundamental Techniques of Classic Bread Baking by The French Culinary Institute

 

Ingredients:

Liquid Levain:

• 225 grams/ 8 ounces all-purpose flour
• 280 grams/ 9 3/4 ounces water
• 25 grams/ 3/4 ounces liquid levain culture

Final Dough:

• 320 grams/ 11 1/4 ounces all-purpose flour
• 32 grams/ 1 1/8 ounces Dutch-processed cocoa powder
• 30 grams/ 1 T water *
• 530 grams/ 1 pound 2 2/3 ounces Liquid Levain
• 1 large egg 
• 20 grams/ 3/4 ounce milk
• 15 grams/ 1/2 ounce (~1 T) unsalted butter, at room temperature
• 3 grams / 3/4 tsp. instant yeast
• 6 grams/ 1/4 ounce (1 1/4 tsp.) sea salt
• 70 grams/ 2 1/2 ounces (5 T) organic sugar
• 130 grams/ 4 1/2 ounces semisweet chocolate chunks
• 50 grams/ 1 3/4 ounces dried cherries

* I used a large egg so this added more liquid. I reduced the amount of water to compensate for the extra liquid in the egg. You may need more water so adjust accordingly during the mixing cycle.

Egg Wash:

• 1 large egg
• 1 tablespoon water

 

Method:

Prepare the liquid levain:

Mix together the all-purpose flour, water and liquid levain culture with a wooden spoon or a Danish dough whisk. Scrape down the sides of the bowl, cover with plastic wrap and let it ferment at room temperature (75 degrees F.) for 14 to 18 hours.

 

Making the Final Dough:

1) Prepare the mise en place. The egg and butter should be at room temperature.

 

2) In the bowl of a stand mixer, add the all-purpose flour and cocoa powder, water, liquid levain, eggs, milk, butter, yeast, and sea salt. Using the dough hook, mix on low speed until the ingredients are combined. Increase the speed to medium and mix until everything is well blended. Add more flour or water as necessary.

3) Gradually add the sugar, a tablespoon at a time and mix well after each addition.  Continue mixing until the gluten is completely developed.  This could take about 10 minutes.

 

4) When the gluten is sufficiently developed, add the chocolate chunks and dried cherries and mix on low speed until incorporated.

 

5) Scrape the dough into a lightly oiled large bowl or container.  Cover with plastic or a kitchen towel and let it ferment for 1 hour.

6) After an hour, uncover the dough and fold it one.  Cover it again with the plastic wrap and let it ferment for an additional hour.

7) Lightly dust a clean work surface with flour.  Uncover the dough and divide it into 2 pieces.  Shape each piece into a ball and cover with plastic.  Allow the dough balls to rest for 10 minutes

 

8) Butter two 9-inch loaf pans. Uncover the dough balls. Lightly flour the work surface again if necessary. Press the dough gently to degas and shape the balls into loaves. Shape it into a log shape or a batard.  I did one of each.

 

9) Place each loaf in a prepared pan. Cover with plastic wrap and let them proof for 2 hours.

 

10) Preheat the oven to 350 degrees F.

Make the egg wash by combining the large egg and tablespoon of water.  Whisk to combine.  Brush the egg wash onto the top of the loaves using a pastry brush.

 

11) Bake the loaves for 35 minutes at 350 degrees F., or until the crust is deep brown and the sides are firm to the touch.

12) Remove the loaves from the oven and turn out onto wire racks to cool.

I gave one of these loaves away and enjoyed the other one myself.  It tastes great toasted with butter. It also freezes well.

Happy Baking!

Cathy

Italian Chocolate Chip Bread with Spelt

February is Chocolate Lover’s Month.  Have you celebrated yet?  I’ve been celebrating all month.

Since chocolate and Valentine’s Day go hand-in-hand, I decided to celebrate Chocolate Lover’s Month and Valentine’s Day by making some Italian Chocolate Chip Bread for two of my Sweethearts – my youngest son and my boyfriend.  My oldest son and his girlfriend got the Panda Bread.  As for me, I got the satisfaction of making bread and giving it away. 

The original version of this bread calls for all-purpose flour, but I decided to make it more nutritious (shhh…don’t tell!) by adding some spelt flour.  Spelt is one of the super grains and can be used in anything in which wheat flour is used so I figured I’d share the love with chocolate and spelt. 

I doubled the recipe for this Chocolate Chip Bread so I could ship one loaf to my son at college and give the other to my BF.  My son really enjoyed the Whole Wheat and Spelt Bread.  He said it was really good, but he wished he hadn’t eaten all of the Homemade Strawberry Jam.  Hint, hint… 

Yeah!  I’m a sucker.  I sent him more jam when I shipped him this bread.

 

Italian Chocolate Chip Bread

Adapted from: Making Fresh Bread from your oven to your table from LOVE FOOD

Makes: 1 loaf

Ingredients:

• vegetable oil, for brushing
• 1 1/2 cup all-purpose flour, plus extra for dusting
• 1/2 cup white spelt flour
• 1 tablespoon unsweetened cocoa
• pinch of salt
• 1 tablespoon butter; plus 1/2 teaspoon melted butter for brushing
• 1 tablespoon superfine sugar
• 1 envelope active dry yeast
• 2/3 cup lukewarm water
• 1/3 cup semisweet chocolate chips
  

 

Directions:

Brush a cookie sheet with oil.  Sift the flour, cocoa, and salt together into a bowl. 

 

Add the butter and cut it into the dry ingredients.

 

Stir in the sugar and yeast.

 

Gradually add the lukewarm water, stirring well with a wooden spoon until the dough begins to come together.

 

Then knead with your hands until it leaves the side of the bowl.

 

Turn out onto a lightly floured counter and knead for about 10 minutes, until smooth and elastic.

 

Knead the chocolate chips into the dough, then form into a round loaf. 

 

Place the dough in a lightly greased bowl and cover with plastic wrap.

 

Let rise in a warm place until doubled in size. About an hour.

 

Shape the loaves into rounds and place onto the prepared cookie sheet and put the cookie sheet into a plastic bag or cover with plastic wrap.

 

Let rise in a warm place for 1 – 1 1/2 hours, until doubled in volume.

 

Preheat the oven to 425ºF/220ºC.  Bake the loaf for 10 minutes, then reduce the oven temperature to 375ºF/ 190ºC, and bake for 15 minutes more.

 

Transfer the loaf to a wire rack and brush the top with the melted butter.  Cover with a dish towel and let cool.

 

At this point, I was ready to pick up one of the loaves and just take a big bite, but I refrained. The loaves actually made it to the intended recipients.  Although I did slice one so that I could get this crumb shot, but I didn’t eat the slice.  Aren’t you proud of me?

 

Thanks for celebrating Chocolate Lover’s Month with me.  There’s still time to make your own chocolate bread this month.

Happy Baking!

Cathy