Wednesday, September 29, 2010
This chocolate roll is a favorite among my kids since it is filled with chocolate. One can easily buy this gorgeous bread from your neighbourhood bakery but nothing compared to the satisfaction you get after your family tasted the bread you've baked. Another benefit of baking your own is that you could customize to your taste, you decide what to add and or omit.
Actually baking bread isn't that tough but the only disadvantage is time consuming. If you plan well, like mixing the dough at night, shape and leave to rise in a refrigerator then bake them the next day so your family could enjoy this fresh from the oven. It is also great for serving unexpected guest.
At the time of shaping, sprinkle generous amount of butter, sugar and chocolate chip after you rolled up into rectangle, this will make the rolls look better and tastier.
3 cups plain flour
2 tsp active dry yeast
4 T sugar
5 T melted butter
1/2 C warm water
1/2 C plus 4 T warm milk
1 tsp salt
4 T butter
6 T chocolate chip
3 T brown sugar
* Combine yeast, warm water and 2 tablespoons sugar in a small bowl. Leave for 15 minutes or until frothy.
* In a mixing bowl, place flour, sugar, butter, salt and yeast mixture. Gradually add warm milk and forms into pliable dough. Knead by hand 10 minutes or use your stand mixture.
* Let rise for 2 hours in a covered and greased bowl. Towards the end of raising time, preheat oven @ 180 C.
* Punch out the air from the dough. Roll out into rectangle 14 x 12 in on floured board.
* Spread butter leaving 1/2 inch around the corner, sprinkle with chocolate chip and sugar..
* Roll up, jelly roll style starting from the long side. Slice 1 in thick and place onto baking sheet which is lined with baking paper.
* Bake 15 minutes @ 180 C until golden brown.
* Cool on wire rack.
Linking to Yeastspotting 10-1-10