http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/ Dessert should be good for you Mon, 06 Oct 2008 17:00:53 +0000 http://wordpress.org/?v=2.5 http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-43927 Christina Sun, 21 Sep 2008 18:49:38 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-43927 This sounds insanely delicious! I made cocoa buns (yeast) the other day and my dad loved it, so I'll be bookmarking this recipe to make for him later. This sounds insanely delicious! I made cocoa buns (yeast) the other day and my dad loved it, so I’ll be bookmarking this recipe to make for him later.

]]> http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-43267 Laura Tue, 27 May 2008 20:53:36 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-43267 Got it. Sorry, I should have seen that in the notes! I used the dutch oven and the crust burnt around the edges (not the top). But I LOVE the bread - added chopped dried cherries and chunks of chocolate :) Coincidentally Alton Brown had a show last night about baking bread in a pre-heated dutch oven and used a slightly lower temp, which maybe I will try next time. It's wonderful though,Thanks! Got it. Sorry, I should have seen that in the notes! I used the dutch oven and the crust burnt around the edges (not the top). But I LOVE the bread - added chopped dried cherries and chunks of chocolate Coincidentally Alton Brown had a show last night about baking bread in a pre-heated dutch oven and used a slightly lower temp, which maybe I will try next time. It’s wonderful though,Thanks!

]]> http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-43259 Jessica "Su Good Sweets" Tue, 27 May 2008 02:42:58 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-43259 Laura, yes, you can bake in a loaf pan. The crust won't be quite as thick and crackly. For instructions, scroll to the bottom of the recipe, under Notes. Laura, yes, you can bake in a loaf pan. The crust won’t be quite as thick and crackly. For instructions, scroll to the bottom of the recipe, under Notes.

]]> http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-43253 Laura Mon, 26 May 2008 16:24:21 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-43253 Im curious about the baking process: pre-heating the dutch oven and baking with a cover at 450 is nothing Ive ever done with bread before. Im wondering if this can just be baked in a loaf pan? Would the rise or the texture be completely different? Im curious about the baking process: pre-heating the dutch oven and baking with a cover at 450 is nothing Ive ever done with bread before. Im wondering if this can just be baked in a loaf pan? Would the rise or the texture be completely different?

]]> http://www.sugoodsweets.com/blog/2008/01/chocolate-bread/#comment-42702 Jessica "Su Good Sweets" Sun, 09 Mar 2008 04:40:20 +0000 http://www.sugoodsweets.com/blog/2008/01/needing-chocolate-but-not-kneading/#comment-42702 Nick, what a great concept, a PB blog! I'm not sure about about your peach-PB-bran muffin combo, but maybe I'll give it a try. The recipe above uses 1/3 whole wheat flour. If you use more whole grain flour, add 1 Tbsp vital wheat gluten for every cup of flour. Otherwise, the loaf will not rise properly. Feel free to substitute other whole grain flours, but not pastry flour, because it's low in gluten. (Gluten gives bread its structure.) Nick, what a great concept, a PB blog! I’m not sure about about your peach-PB-bran muffin combo, but maybe I’ll give it a try. The recipe above uses 1/3 whole wheat flour. If you use more whole grain flour, add 1 Tbsp vital wheat gluten for every cup of flour. Otherwise, the loaf will not rise properly. Feel free to substitute other whole grain flours, but not pastry flour, because it’s low in gluten. (Gluten gives bread its structure.)

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