Sunday, June 29, 2008

Pecan Chocolate Swirl Loaf

I have a bread baking book I bought when I got my breadmaker for Christmas this past year. I love my breadmaker, but the book isn't great. 90% of the time, the dough is too dry. I almost have to double the liquid in the recipe. Additionally, it usually takes 2x the rise time.

So I take the recipes and 'fix them'. This is their Pecan Chocolate Swirl Loaf. It can be made in a breadmaker or by hand.

Pecan Chocolate Swirl Loaf

3tbsp butter
1c milk (add additional milk to bring dough together)
2eggs, beaten
4.5c white bread flour
1/4c sugar
1tsp salt
1.5tsp fast-action dried yeast

4oz plain dark chocolate, finely chopped
1/2c pecan, roughly chopped
2tbst sugar
1 egg yolk, to glaze

Breadmaker directions: Follow the directions for your breadmaker, usually this means placing the wet ingrdients in the bottom of the pan, dry ingredients on top, and the yeast at the very top. Run on "dough" or "sweet dough" setting. Bread should rise to 2x the original size.

By hand:
  1. Put flour into large bowl, add butter and mix with fingers until the mixture resembles breadcrumbs.
  2. Add salt, sugar, and yeast.
  3. Add beaten eggs and gradually mix in milk until a soft dough forms.
  4. Kneed on floured surface for 5 minutes. Put the dough back in the bowl and cover in plastic wrap. Place bowl in warm place for 1 hour or until dough reaches 2x original size.
After first rise from breadmaker or by hand:
  1. Tip dough out onto lightly floured surface. Kneed well, then roll out to 11" square.
  2. Sprinkle with 3/4 of the chocolate and pecans, plus all of the sugar for the filling:
  3. Roll up dough and place into bread tin. Cover losely with oiled plastic wrap. Leave in a warm place for 30 min or until the bread reaches the top of the tin. (NOTE: I had to rise mine overnight in the fridge, so it got a little big)
  4. Preheat oven to 400.
  5. Remove the plastic wrap and brush the egg yolk plus 1 teaspoon of water (beaten) onto the top of the bread.
  6. You have 2 options here, top now and bake with toppings, or use a chocolate icing afterwards. I chose the chocolate icing, but you can also add the last 1/4 of the chocolate and pecans to the top of the bread.
  7. Bake for 40 minutes, or until the bread is well risen, deep brown, and sounds hollow when tapped with the finger tips. (NOTE: If you do bake with the pecans/chocolate on top, after 10 minutes, cover the bread loosely with foil to prevent overbrowning).
  8. Remove the bread from the oven, losen with a knife and remove to a wire rack to cool.
  9. Option: If you didn't bake with the chocolate, melt the remaining chocolate/pecans in the microwave or double boiler, spread onto top of the bread. (NOTE: I didn't have enough pecans, so there's just chocolate on top of mine!)

1 comment:

Sophie said...

The swirl looks perfect! I wish I had this good of luck with making breads :)!

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