I have told you about the recipe book 'Chocolate American Style' by Lora Brody, well I have been experimenting with a few of her recipes. I tried this one this weekend and I really liked it. The bread was sweet and the chocolate was oh so good.
For the dough:
4 1/2 cups (22.5 ounces) all-purpose flour
1/4 cup (2 ounces) sugar
3 tablespoons Dough Relaxer (optional) for a softer crumb and crust - I didn't use this b/c I didn't have it, but if you have if, use it.
1 tablespoon active dry yeast
1 1/2 teaspoons salt
3 extra large eggs
1 1/2 sticks (6 oz) unsalted butter at room temperature
2/3 cup warm water
Stand Mixer Method
Place the flour, sugar, dough relaxer (if using), yeast, salt, eggs, water, and the butter in the bowl of a stand mixer fitted with the dough hook. Knead on low speed until a ball starts to form, then increase the speed to medium and knead for 5 to 7 minutes, adding more flour if necessary to form a soft supple ball of dough. Turn off the mixer, remove the dough hook, leave the dough in the bowl, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk. Gently deflate the dough, re-cover the bowl, and refrigerate for at least 4 hours and as long as 24 hours.
To assemble the load or loaves
Unsalted butter for preparing the pan
25 - 30 1/2 oz pieced of milk chocolate preferable in 1 inch squares
1 stick (4 oz) unsalted butter, melted and cooled slightly (I only used a few tablespoons, it calls to dip the balls in butter, but I only brushed a little butter on them)
1/2 cup sugar
Coat a 10x5x3-inch loaf pan (or a similar pan with an 8-cup capacity, such as a angel food pan) with butter. Gently deflate the risen, refrigerated dough without kneading it -this will keep it relaxed and easy to roll. Place it on a lightly floured work surface, and roll it into a 1/4-inch-thick circle. Use a 2 1/2 inch round cookie cutter and cut out 25 to 30 circles of dough, re-rolling and cutting any scraps. Place a piece of chocolate in the center of each circle. Paint the edges of the dough with a little water, then gently stretch and mold the dough around the chocolate to enclose it. Pinch the edges together to form a neat package. Dip each ball into the melted butter and then roll it in the sugar before placing it seam down in the bottom of the pan. Make two rows, then a second layer of two rows resting on the spaces between the bottom pieces. Place any leftover balls of dough on top to make a third layer. Drizzle any remaining melted butter over the balls of dough and sprinkle on any remaining sugar. Let the loaf rise, uncovered at room temperature for 30 -40 minutes, or until almost doubled in bulk.
Preheat to oven to 375 F. with the rack in the center position. Bake the bread for 60 minutes or until an instant-read thermometer inserted in the center reads 200 F. It's essential to bake this bread long enough for the insides to be throughly cooked, so if the top starts getting too bark before the cooking time is done, tent the pan loosely with foil.Remove the pan from the oven and cool for 10 minutes on a cake rack before unmolding. Serve warm or a room temperature. This bread is best enjoyed the day it's baked.
The next day if you have leftovers I put some balls in a bowl of milk and ate it that way.
Enjoy!
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