Thursday, December 8, 2011

Cooking With C.C. ~ Gluten Free Chocolate Bread

It's time for the 8th installment of Cooking with C.C. I had been wanting to try baking bread and when I happened across this recipe for chocolate bread, I knew it was the best of both worlds. :)

First off, gather your ingredients.

In a microwave-safe bowl, place 4 tablespoons room temperature unsalted butter

and 3 ounces of coarsely chopped semisweet chocolate.

Microwave for 30 seconds at a time

until the mixture is smooth and shiny. Set aside to cool slightly.

In a separate bowl, combine 2 1/2 cups gluten free flour,

1 1/2 teaspoons xanthum gum,

3/4 teaspoon salt,

6 tablespoons unsweetened cocoa powder,

1/2 teaspoon ground cinnamon,

1 teaspoon baking soda,

1/2 teaspoon cream of tartar,

and 8 tablespoons sugar.

Mix well.

Add 2 teaspoons instant yeast. Mix until combined.

Mix in 3/4 cup dark chocolate chips.

Add 1 tablespoon oil,

1 teaspoon vanilla extract,

1 extra-large egg and 1 extra-large egg white,

and melted chocolate/butter mixture. Blend until dry ingredients are just moistened.

Slowly, but steadily mix in 1 1/4 cups of 100* F milk.

Mix on medium-high for 4 to 5 minutes.

Here's what your mixture should look like.

Spread in greased loaf pan.

Cover loosely with plastic wrap.

I know this part will be different than if you've ever baked bread before and had to wait for it to rise. Gluten free bread is different because the flour is heavier than traditional flours. So, what you'll need to do is saturate a hand towel with water and heat it in the microwave until it's hot enough that you can hardly handle it. Immediately and quickly, open the microwave door, place the pan inside, cover the pan which is already covered with plastic wrap with the hot towel, and close the door. Let the dough rise for at least 20 minutes before checking it. If the dough is not risen enough (which is normal), go through the process again. Sometimes it takes a third round (it did for me).

This is what the dough looked like after the whole microwave process (the plastic wrap got stuck to the top so that's why it has the funny design on it).

Preheat oven to 375* and place the bread pan (without the plastic wrap on it!!!!) in the oven and bake for 45 minutes (rotate it halfway through). You'll know the bread is done when a nice crust has developed and it sounds hollow when you thump it with your finger.

Remove from oven and let it cool for about 10 minutes.

Then remove the bread from the pan to cool completely on a wire rack.



Not everyone was a fan of the bread. I personally thought it was amazing, but the major response I got was that it was a bit strange to have chocolate in a seemingly regular loaf of bread. It didn't bother me. LOL! Why not combine bread and chocolate? So, you'll have to try it yourself and see what you think! (And then let me know too!)

This recipe came from the Gluten Free on a Shoestring Blog. Check out the blog because she has tons of great recipes.

Hope you've enjoyed this episode of Cooking with C.C. I'll be back soon with another recipe. Enjoy!

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