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Chocolate Marbled Walnut Bread and variations

 
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Sun Jun 10, 2007 4:25 am    Post subject: Chocolate Marbled Walnut Bread and variations Reply with quote

Chocolate Marbled Walnut Bread
from kingarthurflour.com
makes 1 loaf or 12-15 rolls

• 1 1/2 cups spring water
• 1 1/2 tsp. vanilla
• 1 1/2 tsp. salt
• 3 1/2 cups bread flour
• 1 1/2 tsp. instant yeast
• 1/2 cup walnut halves
• 1 cup semisweet chocolate chips
• 1/2 cup sugar, optional for a sweeter dough
• 1/2 tsp. cinnamon, optionsl for a sweeter dough
• 1/4 tsp. espresso powder, optional for a sweeter dough

Place all of the ingredients except the walnuts and chocolate chips into the pan of your bread machine. Program the machine for raisin bread if possible.

Check the dough after 10-15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional water or flour. Add the chips and nuts at the signal; or, if you have no raisin bread cycle, add them about 3 minutes before the end of the second kneading cycle.

To make rolls divide the dough into 12 to 15 sections. Roll under cuped palm to form galls with a tight skin. Let rise and bake in a 375 degree oven for 25-30 minutes.

For bread shape into a loaf and place in a pan or shape a free form loaf. Let rise and bake in a 375 degree oven for 30-40 minutes.

My own variation on this is:
Steve's Cinnamon Raisin Bread
makes one loaf

Dough
• 1 1/2 cups spring water
• 1 1/2 tsp. vanilla
• 1 1/2 tsp. salt
• 3 1/2 cups bread flour
• 1 1/2 tsp. instant yeast
• 1/4 cup sugar

Filling
• 2 to 2 1/2 cup tsp cinnamon
• 1 pinch nutmeg
• 1 pinch cardamom
• 1 tsp. flour
• 1 tbs brown sugar
• 1 cup raisins
• 1/2 cup walnut pieces, optional

Place dough ingredients in the bowl of a bread machine on "Dough" cycle. It should form a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional water or flour.

While dough is being mixed and kneaded, mix filling ingredients except raisins and nuts. Set aside. Also have rasins and nuts ready.

On completion of dough preparation, turn onto a lightly floured board and allow to rest for 10 minutes with a bowl or the mixing pan inverted over it to prevent drying. Press and stretch dough into a rectangle about as wide as your bread pan and as long and thin as possible. Poke out any
obvious air blisters.

Sprinkle spice mixture over dough as evenly as possible leaving about 1 1/2" at one narrow end naked. Sprinkle nuts and raisins over the cinnamon filling. Now, starting at the narrow end with filling on it, roll as tightly as possible pressing the naked end to the dough at the end. Placing the seam side down, rub with soft butter and ease into a loaf pan. Cover loosely with a towel and allow to rise for about 1 hour or until doubled.

Meanwhile, preheat oven to 375 degrees. Bake risen loaf for 30-40 minutes. On removing the pan from the oven, rub the top of the loaf with more butter. Place the pan containing the loaf on a cooling rack covered with a towel to contain the steam and soften the crust for about 15 minutes.
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