Рецепт Chocolate Marble Bread ~ for The Daring Bakers
The Daring Bakers’
February 2012 host was – Lis! Lisa stepped in last minute and challenged us to
create a quick bread we could call our own. She supplied us with a base recipe
and shared some recipes she loves from various websites and encouraged us to build
upon them and create new flavor profiles.
Quick Bread
Bread that is quick to make because it doesn't
require kneading or rising time. That's because the leavener in such a bread is
usually baking powder or baking soda, which, when combined with moisture,
starts the rising process immediately. In the case of double-acting baking
powder, oven heat causes a second burst of rising power. Eggs can also be used
to leaven quick breads. This genre includes most biscuits, muffins, popovers
and a wide variety of sweet and savory loaf breads.
The rules of the Challenge
are:
No yeast
Can’t take more than 1.5
hours to prepare and bake through.
Only loaves or
muffins/popovers
I opted to bake ChocolateMarble Bread from Joy of Baking. Since I made it at the last minute and as I
was down with fever and cough, I was just not in a condition to think and twist
the recipe to make it my own.... so I just adapted the recipe as it is and believe
me it was really good..... we finished one loaf in two days!
- Chocolate Marble Bread
- Preparation Time - 10 mints
- Baking Time- 50-55 mints
- Yield -1 loaf
- Ingredients:
- 4 ounces (115 grams)
- semisweet or bittersweet chocolate, chopped
- 1/2 cup (120 ml) milk,
- divided
- 1 1/2 cups (195 grams) all
- purpose flour
- 2 teaspoons baking powder
- 1/4 cup (60 ml) sour cream
- or plain yogurt
- 1/2 cup (113 grams) unsalted
- butter, room temperature
- 3/4 cup plus 2 tablespoons
- (170 grams) granulated white sugar
- 1 teaspoon pure vanilla
- extract
Method:
Preheat the oven to 325 degrees F (160 degrees C) and place rack in the center
of the oven. Butter and lightly flour a 9 by 5 x 3 inch (23 x 13 x 8 cm)
loaf pan. Line the bottom of the pan with parchment paper.
Melt the chocolate, along
with 1/4 cup (60 ml) of the milk, in a stainless steel bowl that has been
placed over a saucepan of simmering water. Remove from heat and set aside.
In a separate bowl, whisk
the flour with the baking powder and salt.
In a small bowl whisk the
sour cream with the remaining 1/4 cup (60 ml) milk and the vanilla extract.
In your electric mixer, or
with a hand mixer, beat the butter and sugar until light and fluffy. Beat in
the eggs, one at a time, until well combined. Scrape down the sides of the bowl
as needed. With the mixer on low speed, alternately add the flour mixture and
sour cream/milk mixture, in three additions, beginning and ending with the
flour. Spoon half of the batter into a separate bowl. Add the melted chocolate
mixture to one half of the batter and fold in.
With two spoons, place
spoonfuls of the two mixtures into the prepared loaf pan alternately
(chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the
two batters to achieve a marbled effect. (Don't over mix or you won't have that
wonderful marble affect.) Bake in preheated oven for about 50 - 55 minutes or
until a toothpick inserted in the center comes out clean.
Remove from oven and place
on a wire rack to cool for 10 minutes before removing from pan. Cool
completely.
Makes 1 loaf.