Pane Alla Cioccolatta by ancameni

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Pane Alla Cioccolatta
Submitted by ancameni on August 14, 2010 at 12:27 pm

DESCRIPTION
The secret of theis chocolate bread is that it isnt too sweet. It is wonderful eaten with a mild fresh cheese, such as mascarpone, with a glass of red wine or a cup of coffee. You can make it in big loaves to be sliced, in individual fat rolls or you can layer or braid it with sweet milk dough.

SUMMARY
Yield 0 Source Carol Field, "The Italian Baker"

INGREDIENTS
• 1 package active dry yeast
• 1/2 tsp sugar
• 1/3 cup + 1 tbsp warm water
• 4 1/2 cups ( 600g) a/p flour
• 1/2 cup+2tbsp (125g) sugar
• 1/3 cup unsweetend cocoa powder, preferably Dutch Process
• 2 tsp (10g) salt
• 1 1/4 cup warm water
• 1 egg yolk
• 1 tbsp butter at room temp.
• 1 cup semisweet chocolate chips

INSTRUCTIONS
By Hand

Stir the yeast and 1/2 tsp sugar into the water in a large mixing bowl; let stand till foamy, about 10 min. Mix the flour, sugar, cocoa and salt. Stir the water the egg yolk and the butter into the yeast mixture, then stir in the flour mixture, 1 cup at a time. Stir in the choc. chips last. Knead on a lightly foured surface until velvety, elastic, and moist, 8-10 min.

By Mixer

Stir the yeast and the sugar into the water in a small bowl. Let stand until foamy, about 10 minutes. Combine flour, sugar, salt, cocoa and choc. chips in a mixer bowl. Stir the water, egg yolk, and butter in the yeast mixture. Pour the yeast mixture into the flour mixture and mix with the paddle until well blended. Change to the dough hook and knead on low for 2 min, then 2 min at med. speed. The dough should be velvety, moist and elastic.

By Food Processor

Stir the yeast and sugar into the water and let stand until foamy, about 10 min. Place the flour, sugar, cocoa and salt in a food processor fitted with the dough blade and process several pulses to mix. Stir 1 1/4 cup cold water and the egg yolk into the dissolved yeast. Cut the cold butter int 4 pieces and place atop the dry ingredients. With the maschine running, pour the yeast mixture through the feed tube as quickly as the flour can absorb it and process until the dough gathers into a ball. Process 4-45 sec. longer to knead,pouring the choc. chips through the tube in the last 10 seconds.

First Rise

Place the dough in an oiled bowl, cover tightly with plastic wrap and let rise until doubled, about 2 hours.

Shaping and second rise

Puncht the dough down and cut in half on a lightly floured surface. Shape each piece into a round or oval loaf and place on oiled baking sheets. Cover with towl and let rise till doubled, about 1 hour.

Baking

Heat the oven to 450ýF. Bake 15 minutes. Reduce the heat to 375ýF and bake 30 minutes longer. Cool completely on a rack.

Tips, Hints, Advice etc

I used 2 tsp instant yeast (Saf) and added the water or sugar to the other ingredients.

Shaping and second rise: I spray the loaves with oil and cover with plastic wrap. I bake on Parchment.

I check the temp of the final product and i bake to about 190-195ýF.

I have used the Mixer method and the Foodprocessor method. The bread turns out excellent with the FP and it is less than a fraction of work and cleanup.

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