Chocolate Breakfast Braid

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Tested Till Perfect

The chocolate nugget in the centre of this bread is reminiscent of pain au chocolate.

Servings: 2 loaves, 12 slices each

Ingredients:

Nutritional Info
Per slice: about -
cal 157
pro 4 g
total fat 7 g
sat. fat 4 g
carb 21 g
fibre 2 g
chol 29 mg
sodium 121 mg
% RDI: -
calcium 2%
iron 11%
vit A 3%
folate 25%
    sweet yeast Dough
    1-1/2 cups (375 mL) chopped good-quality bittersweet or milk chocolate (such as Lindt), about 7 oz (210 g)
    1 egg, beaten

Preparation:

Line large rimmed baking sheet with parchment paper or grease; set aside.

Punch down dough; divide in half. Working with half at a time, divide dough into thirds. Press or roll each third into 8- x 4-inch (20 x 10 cm) rectangle. Sprinkle 1/4 cup (50 mL) of the chocolate onto centre of each, leaving 1-inch (2.5 cm) border all around. Fold long sides of dough together, pinching to enclose chocolate. Roll each gently into rope about 12 inches (30 cm) long.

Pinch 3 ropes together at 1 end. Braid ropes, pinching ends and tucking under. Repeat with remaining dough, to make two loaves. Place loaves, 3 inches (8 cm) apart, on prepared pan. (Make-ahead: Cover and refrigerate for up to 12 hours; let come to room temperature before continuing, about 40 minutes.) Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.

Brush tops with egg. Bake in centre of 375°F (190°C) oven until golden and loaf sounds hollow when tapped on bottom, about 20 minutes. Let cool on pan on rack for 5 minutes. Remove to rack; let cool completely. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 2 weeks.)


Source

Holiday Celebrations: 2007




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