Recipe of the Day
Jun. 18th, 2007 11:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundChocolate Cherry Challah Bread
Ingredients:
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 package active dry yeast
3/4 cup water
1/2 cup granulated sugar
1/4 cup Light Olive Oil
1/2 teaspoon salt
2 eggs
1/2 cup chopped natural almonds, toasted
1/3 cup dried cherries
1 tablespoon finely grated orange peel
Melted white chocolate, milk chocolate and dark chocolate
Directions:
In large mixing bowl, stir together 1 cup flour, cocoa powder and yeast; set aside.
Heat water, sugar, olive oil and salt until just warm (120° to 130°F). Add olive oil mixture to the flour mixture. Add the eggs.
Beat with an electric mixer on low to medium speed for 30 seconds; scraping sides of bowl. Beat mixture on high speed for 3 minutes. Using a wooden spoon stir in the almonds, cherries and orange peel. Stir in as much of the remainng flour as possible.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic. Shape dough into a ball and place into a lightly oiled bowl. Turn to grease all sides of the dough and let dough rise in a warm place 1-1/2 hours or until double in size. Punch dough down.
Turn dough onto a lightly floured surface. Divide dough into thirds. Cover and let rest for 10 minutes. Meanwhile, lightly brush a baking sheet with a small amount of light olive oil. Shape each portion of dough into a 16-inch rope (for a total of 3 ropes). Line ropes up about 1-inch apart on prepared baking sheet. Starting in the middle of the ropes, loosely braid by bringing the left rope under the center rope. Next bring the right rope over the new center rope. Repeat to the end.
On the other end, braid by bringing alternate ropes over center rope from center to end. Press ends together to seal and tuck under. Cover and let rise 1 hour or until double in size.
Heat oven to 375°F. Bake bread 25 minutes or until bread sounds hollow when tapped. Remove bread from baking sheet and cool on a wire rack. When cool, drizzle bread with melted chocolates.
Ingredients:
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 package active dry yeast
3/4 cup water
1/2 cup granulated sugar
1/4 cup Light Olive Oil
1/2 teaspoon salt
2 eggs
1/2 cup chopped natural almonds, toasted
1/3 cup dried cherries
1 tablespoon finely grated orange peel
Melted white chocolate, milk chocolate and dark chocolate
Directions:
In large mixing bowl, stir together 1 cup flour, cocoa powder and yeast; set aside.
Heat water, sugar, olive oil and salt until just warm (120° to 130°F). Add olive oil mixture to the flour mixture. Add the eggs.
Beat with an electric mixer on low to medium speed for 30 seconds; scraping sides of bowl. Beat mixture on high speed for 3 minutes. Using a wooden spoon stir in the almonds, cherries and orange peel. Stir in as much of the remainng flour as possible.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic. Shape dough into a ball and place into a lightly oiled bowl. Turn to grease all sides of the dough and let dough rise in a warm place 1-1/2 hours or until double in size. Punch dough down.
Turn dough onto a lightly floured surface. Divide dough into thirds. Cover and let rest for 10 minutes. Meanwhile, lightly brush a baking sheet with a small amount of light olive oil. Shape each portion of dough into a 16-inch rope (for a total of 3 ropes). Line ropes up about 1-inch apart on prepared baking sheet. Starting in the middle of the ropes, loosely braid by bringing the left rope under the center rope. Next bring the right rope over the new center rope. Repeat to the end.
On the other end, braid by bringing alternate ropes over center rope from center to end. Press ends together to seal and tuck under. Cover and let rise 1 hour or until double in size.
Heat oven to 375°F. Bake bread 25 minutes or until bread sounds hollow when tapped. Remove bread from baking sheet and cool on a wire rack. When cool, drizzle bread with melted chocolates.
