1. If using a bread machine, add all of the ingredients for the dough
in the exact order listed into the pan of your machine. Set it on
"knead" and when the machine begins to mix the dough, combine the
food coloring with 1/4 cup of water and drizzle it into the mixture as
it combines. After the dough is created let it rest to rise for an
hour or so. Then remove it from the pan and go to step #3.
2. If you are not using a bread machine, combine the flours, cocoa, sugar,
coffee and salt in large bowl. Make a depression or "well" in the
middle of the dry mixture. Pour the warm water into this "well,"
then add the butter, honey and yeast. Combine the food coloring
drops with 1/4 cup of water and add that to the "well." Slowly mix
the ingredients with a spoon, drawing the dry ingredients into
the wet. When you can handle the dough, begin to combine it by hand,
kneading the dough thoroughly for at least ten minutes, until it is
very smooth and has a consistent color. Set the dough into a covered
bowl in a warm place for an hour, to allow it to rise.
3. When the dough has risen to about double in size, punch it down and
divide it into 8 even portions (divide dough in half, divide those
halves in half, and then once more). Form the portions into tubular
shaped loaves about 8 inches long and 2 inches wide. Sprinkle the
entire surface of the loaves with cornmeal and place them on a cookie
sheet, or two. Cover the cookie sheet(s) with plastic wrap and let
the dough rise once more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it for
20-24 minutes in the hot oven. Loaves should begin to darken slightly
on top when done. Serve warm with a sharp bread knife and butter
on the side. If you want whipped butter, like you get at the
restaurant, just use an electric mixer on high speed to whip
some butter until it's fluffy.
Makes 8 small loaves.
NOTES : It is normal for this dough to be a bit tacky and to seem
somewhat thin. Just be sure to add plenty of flour to your
hands and work surface when working with the dough to
prevent sticking. If you are able to find caramel color,
you can use that rather than the food coloring formula
described in the recipe. Just measure 1 tablespoon of
caramel color into the dough mixture where the recipe uses
food coloring and water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (167g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 48 (9%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 26.1mg||1 %|
|Potassium 275.3mg||7 %|
|Total Carbohydrate 109.8g||32 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 103.5g|
|Protein 17.5g||25 %|
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.
Calories per serving: 555
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