Anyone who knows me knows I LOVE the Smitten Kitchen blog. My dear friend and I are going to a book signing and cooking demonstration at The Brooklyn Kitchen for Deb Perelman’s new cookbook. Can’t wait!
In honor of Deb’s new cookbook and the total geekdom that will spill out of me when I meet her next week, here is her recipe for chocolate orange bread. I slathered mine with butter and local honey, but that’s just me. 🙂
Chocolate Orange Bread
borrowed from Smitten Kitchen
1/2 cup warm water
2 1/2 teaspoons (1 envelope) active dry yeast
2 1/2 cups unbleached all-purpose flour (plus a little more for kneading)
1/4 cup unsweetened cocoa
3 tablespoons sugar
1 teaspoon salt
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup milk
One 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan, buttered
Combine warm water and yeast, set aside for 10-15 minutes to proof.
Sift all dry ingredients and orange zest in a bowl. Rub in butter until no longer visible. Add milk, egg and yeast mixture and stir to combine. At this point, you can add more flour if it looks too wet, but a little sticky is ideal. Transfer dough to lightly floured surface and knead until smooth and elastic, about 5 minutes.
Place dough in a buttered bowl, turning to coat. Cover with plastic wrap and set aside to rise until it’s doubled in size.
Turn risen dough onto a floured surface and press down to deflate. Stretch the dough into a rough rectangle. Fold into thirds and tuck the ends in. Place in buttered loaf pan, seam down. Cover with a buttered or oiled piece of plastic wrap and allow to double in size, about an hour.
While dough is rising, preheat oven to 375 degrees with the rack in the middle. Once dough has risen, place in oven and lower temperature to 350 degrees. Bake for 30-40 minutes, or until firm to the touch (190 degrees internal temperature). Unmold and place on baking rack until cooled.