Friday, October 21, 2005

PANE AL CIOCCOLATO


This slightly sweet chocolate bread from Italy is often served with creamy mascarpone cheese as a dessert or snack. The dark chocolate pieces add texture to this light loaf.

3 cups white bread flour
1 1/2 Tbs cocoa
1/2 tsp salt
2 Tbs sugar
2 tsp yeast
1 cup luke warm water
2 Tbs butter, softened
3 ounces semi-sweet chocolate, coarsely chopped
melted butter, for brushing

Note: originally this recipe usea 6-inch round deep cake pan. But I use normal bread pan instead.

Lightly grease the pan. Sift the flour, cocoa powder, and salt together into a large bowl. Stir in the sugar. Make a well in the center.

In a small bowl, mix the yeast with the water. Add to the center of the flour mixture and gradually mix to a dough.

Knead in the softened butter, then knead on a floured surface until smooth and elastic. PLace in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for about 1 hr or until doubled in bulk.

Turn out onto a lightly floured surface and punch down. Gently knead in the chocolate, then cover with lightly oiled plastic wrap; let rest for 5 minutes.

Shape the dough into a round and place in the pan. Cover with lightly oiled plastic wrap and let rise, in a warm place, for 45 minutes or until doubled; the dough should reach the top of the pan.

Preheat the oven to 425F. Bake for 10 minutes, then reduce the oven temperature to 350F and bake for another 25-30 minutes. Brush the top with melted butter and let cool on a wire rack.

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