How To make American Chocolate Bread
1 1/2 c All-purpose flour or bread
-flour 1 c Warm water (105 - 115 F)
2 Envelopes dry yeast
2 tb Honey
Dough: 1 c Lukewarm milk (95 F)
3 tb Butter, melted
4 To 5 cups all-purpose flour
-or bread flour 8 oz Semisweet chocolate,
-coarsely chopped 1 Egg beaten with 2 Tbs
-whipping cream (glaze) Sugar Makes 8 small loaves Sponge: For sponge: Whisk flour, water, yeast and honey in large bowl until smooth. cover with plastic. Let stand in warm draft-free area 1 hour. For dough: Stir down sponge, using wooden spoon. Blend in milk, butter and salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 1/4 hours. Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on lightly floured surface until deflated. Pat out to 3/4 inch-thick rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch rectangle. Spread 1 ounce chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and ends to seal. Arrange seam side down in prepared pans. Cover with kitchen towel. Let rise for 15 minutes to lighten. Preheat oven to 375 F. Brush loaves with egg glaze and sprinkle with sugar. Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes. Immediately remove from pans. Cool on racks 10 minutes. Serve loaves hot. Variation: Spread 1 Tbs raspberry preserves on short end of dough before adding chopped chocolate. Bon Appetit
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Chocolate Zucchini Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Zucchini Bread. This Chocolate Zucchini Bread is wonderfully soft and moist with a deep chocolate flavor. The chocolate flavor comes from unsweetened cocoa powder (either natural or Dutch processed). To add even more chocolate flavor, I couldn't resist adding some dark chocolate chips to the bread as well.
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Chocolate Bread Pudding, Best Old Fashioned Southern Cooks ????
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Easy Banana Bread recipe
Easy Brownies recipe-
Easy moist banana bread recipe
Note: Baking time is 40 minuets not 1 hour..
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Chocolate chips banana bread recipe
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Mixed Cocoa Powder With Bread, it Tastes Delicious ! Chocolate Bread Dessert Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Mixed Cocoa Powder With Bread, it Tastes Delicious ! Chocolate Bread Dessert Recipe | Yummy
INGREDIENTS:
7 inch bundt pan
Grease butter
Keep aside
Bread 4 slices
Cut into pieces
Cocoa powder 4 tbsp
Sugar 1/2 cup
Agar agar/gelatin powder 2 tbsp
Milk 3 cup
Mix well
Blend until smooth
Transparent into a pan
Keep stirring
Cook until boil
Vanilla essence
Mix well
Keep it in the fridge for 2 hours or until set
Insert tooth pick
Sprinkles
NOTE: 1 CUP = 250 ML
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Professional Baker Teaches You How To Make BANANA BREAD!
Chef Anna Olson has a classic banana bread recipe that will make you say Oh Yum, and she wants to share it with you! Follow along as Anna Olson teaches you every step of her amazing Banana Bread recipe!
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Makes one 9-x-5-inch (2L) loaf
Ingredients
1 ½ -¾ cups (375-400 g) mashed ripe bananas (3-4 bananas)
6 Tbsp (90 g) unsalted butter, melted
½ cup (100 g) granulated sugar, plus extra for sprinkling
½ cup (100 g) packed light brown sugar
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
1 ½ cups (225 g) all-purpose flour
1 tsp (5 g) baking soda
¼ tsp (.75 g) salt
1 cup (250 mL) chocolate chips or toasted walnut pieces (optional)
Directions
1. Preheat the oven to 325 F (160 C) and grease a 9-x-5-inch (2L) loaf pan.
2. Whisk the banana, melted butter, granulated and brown sugar together until well-blended. Whisk in the egg and vanilla.
3. In a separate bowl, sift the flour, baking soda and salt. Add this to the banana mixture and stir just until blended. Stir in the chocolate chips or walnut pieces (if using). Scrape the batter into the prepared loaf tin and sprinkle the top with a little sugar. Bake for about 75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the tin, then turn it out to cool completely on a cooling rack.
The banana bread will keep, well-wrapped for up to 3 days.
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