Monday, October 4, 2010
While I could have posted aboutthese vegetables that I made today, which were good, honesty prevails upon me to admit that the chocolate chip bread, visible here thanks only to a cookbook photo seeing as we descended upon and devoured the actual product like a pack of famished wolves before a true-life photo could be taken, was better.
What can I say? We like our treats around here.
The recipe came from this book, because I think it is entirely appropriate to start baking Christmas-y items once October rolls around. I use my bread machine, so I'll alter the directions to reflect that.
CHOCOLATE CHIP BREAD
3/4 c. water
1/4 c. butter
1 t. vanilla
1/4 c. sugar
3 - 3 1/2 c. flour
3 T. cocoa
3/4 t. salt
1/8 t. ground cinnamon
1 package (about 2 1/4 t.) yeast
Place these ten ingredients in bread machine in order listed. Make sure machine is on "dough" setting and press button to start :) Once it starts mixing, check to see if it looks like the amount of flour you've added is enough.
When the dough is done, remove from pan and roll out with floured rolling pin on floured surface to an 18- x 10-inch rectangle. Sprinkle with about 3/4 c. chocolate chips (the recipe in the book called for 1/2 c. semisweet chocolate chunks, but I had chips, not chunks, so that's what I used; I also decided 1/2 c. did not look like nearly enough -- a good decision). Press chips lightly into dough, then roll up starting from shorter side. Fold ends under and place, seam side down, in greased 9- x 5-inch loaf pan. Cover, let rise in warm place for about an hour, until doubled. Bake at 350 degrees for 30 minutes, or until loaf sounds hollow when you tap it. Remove from pan immediately. When cooled, drizzle over this glaze:
1 c. powdered sugar
1 1/2 T. milk
1/2 t. vanilla
Mix all glaze ingredients together.
NOTE: My loaf rose quite a bit while baking, so make sure you bake on a rack toward the bottom of the oven to give it plenty of room.
So what's your favorite thing to bake this time of year?