Bittersweet Chocolate-Ginger Bread
| Summary | |
|---|---|
| Prep time | 45 min + rising time (~2 hrs) |
| Cook time | 40 min @ 350° |
| Source | Baking with the St. Paul Bread Club (pg 138-139) |
| Yield / serves | 2 loaves |
| Rating | Delicious |
Ingredients
- 1 package active dry yeast
- 1/3 c warm water
- 4 1/2 c bread flour
- 1/2 c sugar
- 1/3 c unsweetened high-quality dark cocoa powder
- 2 t salt
- 1 1/4 c warm water
- 4 oz high-quality bittersweet chocolate, chopped in 1/2-inch pieces
- 1/2 c candied ginger, finely chopped
- 1 egg, beaten with 1 teaspoon water
Preparation
Dissolve yeast in warm water, and set aside until foamy, about 5 minutes.
In a medium bowl mix flour, sugar, cocoa, and salt. Stir remaining 1 1/4 cups water into dissolved yeast, and then stir into flour mixture. Turn out onto a lightly floured surface, and knead until smooth and elastic, 8 to 10 minutes. Knead in the chocolate and ginger. Place dough in an oiled bowl, turning to coat top, cover with plastic wrap, and let rise until doubled, about 1 hour.
Turn out onto a lightly floured surface, and divide in half. Form each half into desired shape, round boules or oval loaves, and place on a baking sheet covered with parchment paper. Cover with a cloth, and let rise until doubled, about 1 hour.
Preheat oven to 450°.
Brush loaves with egg wash, and then make a few decorative slashes across the tops. Bake for 10 minutes. Then reduce the heat to 350, and bake for 30 minutes or until bread sounds hollow when tapped on the bottom. Cool on wire racks.
