Recipe - Pane Alla Cioccolate (Chocolate Bread)

1 One fourth teaspoon Yeast
2 One fourth cup Bread flour
One fourth cup Sugar
3 tablespoon Dutch process unsweetened
cocoa
Three fourths teaspoon Salt
Three fourths cup Water; PLUS
1 tablespoon Water
1 Egg yolk
1 One half teaspoon Unsalted butter
One half cup Semisweet chocolate chips;
best quality

Combine all the ingredients in the bread machine pan and process on the
regular bake or on the light crust cycle.

Not too sweet, heaven with a smear of mascarpone cheese and a cup of caffe
latte, this bread can be made easily in the bread machine. If you wish,
however, you can shape it the Italian way, into a round freeform loaf,
place it on parchment paper, and bake it on a stone. We used Pernigotti
Cocoa from WilliamsSonoma for the deepest mahogany color and richest
chocolate flavor. Buy the bestquality chocolate chips as well. In our
market, these are Guittard. You can also use an equal measure of chocolate
squares: 3 ounces, or 3 squares, equals One half cup chocolate chips. If you use
squares, chop them up in the food processor first, pulsing until you have
bits about the size of chocolate chips, or shave them with a knife into the
dough. Droste, Lindt, Tobler, Ghirardelli, and Guittard are all topquality
chocolates for use in baking.

Set you machine for "light crust" to prevent overbrowning.

For an easy frosting, pull the bread out of the machine the moment it's
completed baking and top it with chocolate chips. They'll melt and you can
smear them over the top for a gorgeous chocolate cake.

Recipe by: "Rustic Breads from your Bread Machine", Eckhardt & Butts

Posted to MasterCook Digest V1 #343 by MsRooby msrooby@blarg.net on Nov
15, 1997