I couldn’t wait to get in the kitchen and share something delicious! It was Monday and as my kids are on a four day school week, I needed to make sure one or more of them could help. I went to my over-priced, had forever, giant book of baking recipes the “Great American Home Baking” books.
Next time, I’ll do my spiral a little looser so it shows better after baking. Oh, and guess what I had for breakfast this morning?
Chocolate Swirl Loaf
- 1 package active dry yeast
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/4 warm water (105-115 degrees F.)
- 1 cup warm milk (105-115 degrees F.)
- 3 tablespoons butter, melted and cooled
- 3 1/2-4 cups all-purpose flour
- 3/4 cup coarsely chopped pecans
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup semisweet chocolate chips
- 1/4 cup (1/2 stick) butter, softened
- 1/3 cup confectioners' sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup coarsely chopped pecans
- 1 tablespoon butter, melted
In a large bowl, dissolve yeast, sugar, and salt in warm water and warm milk. If you don't have a kitchen thermometer, just use your finger, it should feel warm, not hot. Let stand until foamy, 5 to 10 minutes.
2. Stir melted butter into yeast mixture. Using a heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, 1/2 cup at a time, until soft dough forms. Ok, I don't have a heavy duty mixer, I have a hand mixer, don't let machinery stop you from trying a recipe. I used my hand mixer and was just careful to make sure I didn't over heat it.
3. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. If you've never kneaded bread before, don't be afraid, it's basically pushing the dough down away from you with the flat palm of your hand to stretch the dough, fold it back to your body, turn it one quarter and repeat. At this stage, dough is very forgiving.
Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rest for 30 minutes.
4.To prepare filling, mix together nuts, sugar, cocoa powder, and chocolate.
5. Grease a baking sheet. I used a cooking stone instead of a cookie sheet. On a floured surface, using a floured rolling pin, roll dough into a 20 x 10-inch rectangle. Spread butter over dough to within 1 inch of edges.
Sprinkle filling over butter; press in slightly. It looks like a lot, but use it all, you'll be glad you did.
6. Brush 1 long side of dough with water. Starting with a long side, roll up dough, jelly roll style.Pinch seam to seal. Coil loaf into a spiral; fold ends under. Place loaf seam-side down, on a prepared baking sheet.
Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 1/2 hours.
8. To prepare topping, in a medium bowl, mix together confectioners' sugar, flour, cinnamon, and nutmeg. Using a pastry blender or 2 knives, cut chilled butter into flour mixture until coarse crumbs form. I put my butter in the freezer for just a few minutes before adding to make sure it didn't get all melty, (is that a word?) on me.
Stir in nuts.
9. Preheat oven to 375 degrees F. Brush loaf top with melted butter. Sprinkle with topping. I used all the topping, way to much in my opinion, next time, I'll try just half.
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