Chocolate Breakfast Braid
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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% |
Suggested Recipes
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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.)
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.)
Tags:
Breads (Loaves, Buns, Rolls); Chocolate; Eggs; Bake; Make-Ahead; Christmas;
Source
Holiday Celebrations: 2007
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