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http://www.thefreshloaf.com/node/11629/sourdough-chocolate-bread

That is my experiment with Chocolate bread... I made it by the sourdough

and shape it like beehive...

For the dough:

500 grams  all purpose flour.

150 grams starter.

1 large  egg

1  teaspoon vanilla extract.

1 teaspoon baking powder.

1/4 cup sugar.

1 teaspoon salt .

4 tablespoon milk powder.

1 cup warm  water.

2 tablespoon butter or ghee.

2 tablespoon cocoa powder

for the filling:

chocolate cut into pieces.

To make the dough mix the Ingredients together

and knead the dough for 10 minutes.

Place it in a bowl,

cover,

let rest for 1 hour.

Divide dough to squares  and fill it by the chocolate ,Shape each into a smooth balls .

and line it in the prepared pan

and let rest again  for 3 hours .

then Bake at 375 for 25 minutes.

http://alyaman2002.blogspot.com/

Knocked out a dozen of these today. Someone asked about the size when the recipe is split. Here it is with a jumbo size egg.

Recipe link and notes here.

This one weighed in at very close to 8 ounces. The really nice thing for us is that this bread will slice as thin as 1/4 inch with a good knife. We like it that ways sometimes.

The bakeries here used to make these breads about 9 inches across and 5 inches high. Not anymore. The ones they are selling are just about the size of mine, and are all spongy from being kept in plastic bags for a few days. Very sad what has happened with the Polish bakeries here.

Happy Easter and Passover Everyone.

Here are a couple of pics of the quick little rye breads I'll be doing for Easter. It is an old Polish tradition here that we take food in a basket to the church on Saturday to have it blessed by the priest for Easter Sunday breakfast. These will fit nicely into the baskets. And yes, the church will smell like kielbasa when the blessings are done. Sometimes the smellls lingers in the church till Easter morning ;-)

I'll probably do about 8 or 10 of these for family/friends.

Related post on my blog can be found here

Rye Bread Revisited

Hi --

I'm blogging about a wonderful peanut-butter-and-jelly-filled oatmeal-wheat bread over at Flour Girl.

It's a great loaf, but I'm wondering if some other fillings might be good, too ...

Any ideas, fellow bakers?

Check out the post at flourgrrrl.blogspot.com.

Thanks!

Flour Girl

Just a couple of pics of yesterday's loaf.

Hi --

I'm a former newspaper reporter who has decided to go to culinary school to study bread baking.

Classes don't start for a few weeks, but I've started a blog chronicling my adventures.

I'd love you to check it out at http://flourgrrrl.blogspot.com/

Let me know what you think!

Hi

I have just moved into a rented house which has a Gaggeneau Steam oven. As steam is used to create a crust when making bread, has anyone experience of using the steam feature when making bread.

Tim

I've never made bread dough and always thought it required a special gift to make. After hours of browsing, I finally found this great website and decided to give a try. Lesson 1 gave me the basics about the ingradients. That made me jump straight to lesson 2 to officially break the ice.

This is the rising dough :

The result was great!

As you can see, the bread was very yummy :)

There it is my very first loaf of bread, honey whole wheat. It went pretty well, I had my first sandwich today. Boy was it good, so much better then store bought. I'm making another loaf tonight...I just couldn't wait. I'm make a different version of the honey whole wheat. I'll let you know how it goes.