Locustreet Bakery Chocolate-Peanut Butter Bread
Sparked with semisweet chocolate chips, it is a break-the-rules treat for breakfast
or a strong argument for fall picnics.
- 1/4 teaspoon active dry yeast
- 1/4 cup warm water
- 3/4 cup plus 1 tablespoon cool water
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons active dry yeast
- 1 3/4 cups warm water, divided
- 1/2 cup active Sourdough Starter
- 5 scant cups unbleached all-purpose flour or bread flour
- 1/2 cup powdered milk
- 2 teaspoons sea salt or plain salt
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup smooth peanut butter
- 1 tablespoon cornmeal
- Proof yeast in 1/4 cup water. Add sourdough starter and remaining water, and
beat until well blended.
- Combine flour, powdered milk, salt, cocoa powder, and chocolate chips in separate
bowl. Blend thoroughly into yeast mixture, about 2 minutes with an electric mixer
or 4 minutes by hand. If using mixer, knead with dough hook about 4 minutes, then
finish by hand until taut, about 20 seconds. If blending by hand, knead 8 to 10
minutes, until smooth and elastic.
- Place in large bowl, and cover with plastic wrap.
Let rise until tripled, about 3 hours.
- Turn dough out onto lightly floured surface, and knead briefly (if making 2 loaves,
divide dough in half). Flatten dough out, then spread peanut butter in center. Roll
dough up into oval shape, pinching seams. Pick off chocolate chips on outside.
- Place on baking sheet sprinkled with cornmeal, and let rise again, covered, in warm place
until almost doubled in size, about 30 to 45 minutes.
- Heat oven to 450 degrees F.
- Sprinkle dough with flour, and slash loaf before baking.
- Bake until bottom of
loaf sounds hollow when tapped, about 60 minutes for large loaf and 35 to 40 minutes
for 2 loaves.
- Let cool on rack at least 2 hours before slicing.
- Sourdough Starter: Proof yeast in warm water. Add remaining water and flour,
and mix well in a large container - it may triple in size. Cover.
- Let rise 6 to 24 hours at room temperature.
Yield: 2 loaves bread; 2 cups Sourdough Starter
Unused portion can be refrigerated in airtight container for up to 2 weeks.
Source: LocuStreet Bakery, San Antonio, Texas
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