Print Recipe

Locustreet Bakery Chocolate-Peanut Butter Bread

RG

Sparked with semisweet chocolate chips, it is a break-the-rules treat for breakfast or a strong argument for fall picnics.

Ingredients

Sourdough Starter

  • 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

Bread

  • 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

Instructions

  1. Proof yeast in 1/4 cup water. Add sourdough starter and remaining water, and beat until well blended.
  2. 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.
  3. Place in large bowl, and cover with plastic wrap. Let rise until tripled, about 3 hours.
  4. 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.
  5. 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.
  6. Heat oven to 450 degrees F.
  7. Sprinkle dough with flour, and slash loaf before baking.
  8. Bake until bottom of loaf sounds hollow when tapped, about 60 minutes for large loaf and 35 to 40 minutes for 2 loaves.
  9. Let cool on rack at least 2 hours before slicing.
  10. 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.
  11. 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


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.