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Name: Chocolate Orange Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 c Warm tap water; about 110; 1/4 c milk; 2 1/2 ts Active dry yeast; 1/2 ts Ground cinnamon; 2 tb Unsalted butter; 1 Egg; 1 ts Salt; 1/4 c Unsweetened cocoa; 2 3/4 c Unbleached all-purpose flour; 1 ts Finely grated orange zest; 3 tb Sugar

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INGREDIENTS

1/2 c Warm tap water; about 110
1/4 c milk
2 1/2 ts Active dry yeast
1/2 ts Ground cinnamon
2 tb Unsalted butter
1 Egg
1 ts Salt
1/4 c Unsweetened cocoa
2 3/4 c Unbleached all-purpose flour
1 ts Finely grated orange zest
3 tb Sugar

Servings

INSTRUCTIONS

One 8-1/2"x4-1/2 "x2-3/4 " loaf pan, buttered 1. Place the warm water in a small bowl and whisk in the yeast. 2. To mix the dough by hand, combine the flour, cocoa, sugar, salt, orange zest, and cinnamon in a mixing bowl and stir well to combine. Rub in the butter, until no pieces of butter remain visible. Add the milk, egg, and yeast mixture and stir to form a rough dough. Transfer the dough to a lightly floured work surface (you may need the help of a scraper) and knead until the dough is smooth and elastic, about 5 minutes. 3. To mix the dough in a heavy-duty mixer, combine the flour, cocoa, sugar, salt, orange zest, and cinnamon in a mixer bowl. Add the butter, cut into 12 pieces, then add the milk, egg, and yeast mixture. Mix on low speed with a dough hook until the dough is smooth and elastic, about 5 minutes. 4. To mix the dough in a food processor, combine the flour, cocoa, sugar, salt, orange zest, and cinnamon in a work bowl fitted with a metal blade and pulse several times to mix. Add the butter and continue to pulse until the mixture is a fine powder with no visible pieces of butter. Add the milk, egg, and yeast mixture and pulse until the mixture forms a ball. Allow the machine to run continuously for 15 seconds. 5. Place the dough in a buttered bowl and turn to coat all sides. Cover the bowl with plastic wrap and allow the dough to rise until doubled in bulk, about 1 hour. 6. Turn the risen dough from the bowl out onto a floured work surface. Press the dough with the palms of your hands to deflate. To form a loaf, stretch the dough into a rough rectangle, then fold in the short ends until the dough is approximately the length of the pan. Then fold the far long edge down to the middle. Fold over the remaining long edge and compress to form a tight cylinder. Place the loaf in the pan, seam side down. Cover the pan with plastic wrap and allow the dough to rise until doubled, about 1 hour. 7. While the loaf is rising, set a rack at the middle level of the oven and preheat to 375 degrees F. 8. When the loaf has doubled in pan, place in the oven and immediately lower the temperature to 350 degrees F. Bake for 30 to 40 minutes, until the loaf is well risen and firm to the touch. The internal temperature of the bread will be about 210 degrees F when it is done. Unmold the loaf to a rack to cool. Makes one 8-1/2"x4-1/2"x2-3/4 " loaf/About 6 to 8 servings Copyright credit: Nick Malgieri 1993 ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chocolate Orange Bread

1/2 c Warm tap water; about 110
1/4 c milk
2 1/2 ts Active dry yeast
1/2 ts Ground cinnamon
2 tb Unsalted butter
1 Egg
1 ts Salt
1/4 c Unsweetened cocoa
2 3/4 c Unbleached all-purpose flour
1 ts Finely grated orange zest
3 tb Sugar

One 8-1/2"x4-1/2 "x2-3/4 " loaf pan, buttered    1. Place the warm water in a small bowl and whisk in the yeast.    2. To mix the dough by hand, combine the flour, cocoa, sugar, salt,  orange zest, and cinnamon in a mixing bowl and stir well to combine.  Rub in the butter, until no pieces of butter remain visible. Add the  milk, egg, and yeast mixture and stir to form a rough dough. Transfer  the dough to a lightly floured work surface (you may need the help of  a scraper) and knead until the dough is smooth and elastic, about 5  minutes.    3. To mix the dough in a heavy-duty mixer, combine the flour, cocoa,  sugar, salt, orange zest, and cinnamon in a mixer bowl. Add the  butter, cut into 12 pieces, then add the milk, egg, and yeast  mixture. Mix on low speed with a dough hook until the dough is smooth  and elastic, about 5 minutes.    4. To mix the dough in a food processor, combine the flour, cocoa,  sugar, salt, orange zest, and cinnamon in a work bowl fitted with a  metal blade and pulse several times to mix. Add the butter and  continue to pulse until the mixture is a fine powder with no visible  pieces of butter. Add the milk, egg, and yeast mixture and pulse  until the mixture forms a ball. Allow the machine to run continuously  for 15 seconds.    5. Place the dough in a buttered bowl and turn to coat all sides.  Cover the bowl with plastic wrap and allow the dough to rise until  doubled in bulk, about 1 hour.    6. Turn the risen dough from the bowl out onto a floured work surface.  Press the dough with the palms of your hands to deflate. To form a  loaf, stretch the dough into a rough rectangle, then fold in the  short ends until the dough is approximately the length of the pan.  Then fold the far long edge down to the middle. Fold over the  remaining long edge and compress to form a tight cylinder. Place the  loaf in the pan, seam side down. Cover the pan with plastic wrap and  allow the dough to rise until doubled, about 1 hour.    7. While the loaf is rising, set a rack at the middle level of the  oven and preheat to 375 degrees F.    8. When the loaf has doubled in pan, place in the oven and immediately  lower the temperature to 350 degrees F. Bake for 30 to 40 minutes,  until the loaf is well risen and firm to the touch. The internal  temperature of the bread will be about 210 degrees F when it is done.  Unmold the loaf to a rack to cool.    Makes one 8-1/2"x4-1/2"x2-3/4 " loaf/About 6 to 8 servings    Copyright credit: Nick Malgieri 1993    ? 1997 Lifetime Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (123g)
Recipe Makes: 6 servings

Calories: 505
Calories from Fat: 236 (47%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 1.2g
Cholesterol 96.5mg		30 %
Sodium 24.9mg		1 %
Potassium 457.2mg		12 %
Total Carbohydrate 62.4g		18 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 55.3g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 505

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