Chocolate Almond Swirl Kugelhopf
Contributed by: NAPSA
Baking Your Own Bread: Simple Steps For Impressive Creations
(NAPSA) - Bread may be easier to make than you think, according to Rose Levy Beranbaum, baker and author of the new cookbook, The Bread Bible.
"Many are intimidated by the bread baking process, but with some simple tips it will be a wonderful experience," said Beranbaum. "Make sure to follow the recipe carefully, and always use a non-stick spray with flour like Baker's Joy to ensure a perfect creation every time."
One great recipe for beginning bread bakers is Kugelhopf. Beranbaum created this moist version, with a delicious swirl of chocolate filling. Instant yeast means that this simple, sweet bread will work beautifully.
- 1 cup cake crumbs
- 3 tablespoons almond paste
- 4 tablespoons unsalted butter, softened
- 1 large egg
- 1 tablespoon corn syrup
- 3 ounces dark chocolate, melted
In food processor, process all but chocolate until smooth. Add chocolate and process until blended. Allow to firm for 1 hour.
- 3 1/4 cups (16.5 ounces) unbleached all purpose flour
- 2 1/4 teaspoons instant yeast (aka bread machine yeast)
- 3 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup milk
- 2 large eggs
- 5 tablespoons unsalted butter, softened
In mixer bowl, whisk flour, yeast, sugar, and salt. Add eggs, milk, and butter and with dough hook, knead 7 minutes, medium speed. Scrape dough onto lightly floured counter. Cover with plastic wrap that has been sprayed with Baker's Joy. Let rest 30 minutes.
Remove plastic wrap, and roll dough to 16 by 12 inches. Spread filling over dough, leaving 1/2 inch margins. Roll up from long edge. Pinch edges firmly to make tight seam. Spray pan surface with Baker's Joy. Coil dough into prepared pan, overlapping by 2 inches.
Again, cover with sprayed plastic wrap and set in warm spot about 1 hour until dough reaches top of pan. Remove plastic wrap.
Bake in preheated 350 F oven 1 hour or until golden brown. After 30 minutes cover loosely with foil. Unmold onto rack and cool.
Adapted from The Bread Bible by Rose Levy Beranbaum, published by W.W. Norton & Company, Inc.
Baking time: 55 to 65 minutes
Serving Size: Makes 10 to 12 Servings