The bread with strawberry jam, Saturday morning...
I could see the inside warm buttercream chocolate dripping...
Let make bread today : chocolate breakfast bread that is!
First and foremost, one of the key step to do before anything else : proofing the yeast, meaning to bring it back to live, to see if it will perform well under tremendous tension and passion of a bread maker that is ‘me’! I got this huge bag of instant dry yeast at my local store. It looks like nothing, doesn’t smell anything but… just dry coffee bean grounded… The minute I will open the bag, a ‘poof’ sound will emerge and the bag will fill up with air… a good sign that the inside has kept its freshness.
To proof the yeast, I mix my warm water with the desire quantity of yeast for the recipe, with the sugar of course and let it sit on the counter top, until it has double in size and just wants to get out of the container.
testing the yeast
Mixing the dough for the bread : I used this recipe for this particular bread.
first rise, before and after
See the picture above, the mixing was done at 11h30 am and it had already double in size by 11h55am. This yeast is very well alive inside the bread to be.
Now it is time to be creative. I want to use my left over buttercream chocolate cake icing I made this week. So I divide the dough in about 3/4 and 1/4. Put the 1/4 aside, and roll the remaining of the dough until you obtain a nice rectangle. Spray the rectangle with the icing (you could use any kind here, to your taste), and roll the dough, starting by the shorter end, into a jelly kind of cake look. Work as fast as possible here, the yeast is active and want to look good-by showing off!
Once I obtained a nice roll, I cut in it in half because the roll in one piece will be too big to bake in my very small oven. By experience, I know that if I leave this roll baked without an envelope over, it will empty itself in the oven pan, leaving me with noting but a plain brown bread without much feeling left inside the bread. So I will put an envelope over each roll, a kind of ‘diaper’, using the 1/4 dough I had put aside a the beginning of my never-ending project.
Now it is very easy to do, just roll the dough and cover the first roll with it, entirely and place it in a buttered pan, seams side down. Do the same for the 2nd roll. Brush both tops with egg yolk to give it a nice golden color. Let it rise for a second time, but until almost double in size and no more. The yeast is performing nicely here but you don’t want to kill it. It needs to stay strong to rise up more, once in the oven. Yeast has a time frame of rising and falling down and if I get all exited and over board here, I will just kill the athlete, not good anymore for the qualification of the olympic!
Here we go, the final result, it gave me two wonderful breads.
The photo here is showing one bread, on the left, right out of the oven and the right photo is showing the same bread, once cool down a bit, the side of it. I can see the chocolate filling trying to escape. Oh, this one is going to be so good right out of the toaster tomorrow morning, with a nice cup of Joe!
still warm, had to cut a piece, the smell is unbelievably chocolaty
I could not resist. I had to cut it, still warm, to see the inside and most of all, if it did bake all the way to the middle of it. It is always a dilemma when making this kind of bread, because if the oven temperature is not right, the middle of the bread will not bake. And the whole experience of making this wonderful chocolate breakfast bread would just end right here, right now..
Read Full Post »