Chocolate Walnut Biscotti
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Chocolate Walnut Biscotti |
3 oz Unsweetened chocolate
5 tb Unsalted butter plus
1 ts Unsalted butter
2 c Flour
2 ts Baking powder
3 Eggs
1 c Sugar
1 ts Grated orange zest
Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely. In a double boiler over simmering water, melt the chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes.
Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts. Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Butter a large cookie sheet and preheat the oven to 350 degrees. Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven.
Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely.
Chocolate-Chip Biscotti
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| chocolate chip biscotti |
1/2 c Semisweet chocolate chips - Mini-morsels
1/3 c Sugar
3/4 ts Baking powder
1 tb Water
1 ts Vanilla extract
1 Egg
1 Egg white
Vegetable cooking spray
Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry.)
Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16 inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1 inch thickness.
Bake at 350F for 25 minutes. Remove roll from baking sheet to wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2 inch) slices, and place, cut sides down, on baking sheet. Reduce oven temp. to 325F, and bake 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet; let cool completely on wire rack. Yield: 2 dozen (serving size: 1 cookie.)
Bread
American Chocolate Bread
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American Chocolate Bread |
1 c Warm water (105 - 115 F)
2 Envelopes dry yeast
2 tb Honey
Dough:
1 c Lukewarm milk (95 F)
3 tb Butter, melted
4 To 5 cups all-purpose flour or bread flour
8 oz Semisweet chocolate, coarsely chopped
1 Egg beaten with 2 Tbs whipping cream (glaze)
Sugar
Makes 8 small loaves
Sponge:
For sponge: Whisk flour, water, yeast and honey in large bowl until smooth. cover with plastic. Let stand in warm draft-free area 1 hour.
For dough: Stir down sponge, using wooden spoon. Blend in milk, butter and salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 1/4 hours.
Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on lightly floured surface until deflated. Pat out to 3/4 inch-thick rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch rectangle. Spread 1 ounce chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and ends to seal. Arrange seam side down in prepared pans. Cover with kitchen towel. Let rise for 15 minutes to lighten.
Preheat oven to 375 degrees F. Brush loaves with egg glaze and sprinkle with sugar. Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes. Immediately remove from pans. Cool on racks 10 minutes. Serve loaves hot.
Banana Chocolate Chip Bread
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| banana chocolate chip bread |
1/2 c Very ripe bananas; mashed
1 lg Egg
1 tb Butter or margarine
1 ts Salt
3 c Bread flour
1/3 c Semi sweet chocolate pieces
2 ts Bread machine yeast
Add ingredients in order given, adding mashed bananas with milk and chocolate with flour. Basic/white bread cycle. Light color setting.
Banana Nut Chocolate Chip Bread
1/3 c Butter or margarine, softened3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk
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Banana Nut Chocolate Chip Bread |
Barley Bread
1 c Plus 2 tbsp water [80 degrees F.]2 tb Honey
2 c All purpose flour
1 c Whole wheat flour
1/2 c Barley flour
1 ts Salt
2 ts Cocoa
1 ts Instant coffee
1 tb Butter
2 ts Active dry yeast
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Barley Bread |
Chocolate Apple Bread
Topping:1 tb Sugar
1/2 ts Cinnamon
1/2 c Chopped walnuts or pecans
Bread:
4 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1 c Butter,softened
2 c Sugar
4 Eggs
2 ts Vanilla extract
1/4 c Buttermilk
3 c Coarsely chopped apples
1 c Chopped walnuts
12 oz Semi-sweet chocolate chips
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Chocolate Apple Bread |
Bread: Preheat oven to 350 degrees F. Grease two 9x5x3" loaf pans. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg; set aside. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into prepared pans. Sprinkle with topping. 3. bake 50-60 minutes until cake tester inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2 loaves
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