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Bread this good should be a must for every breakfast, every day; that’s why this recipe makes two loaves! Try it toasted and spread with cream cheese and our Mixed Berry Jam. That’s what we call gilding the lily!
Chocolate-Poppy Seed Swirl Loaves
Yields 2 loaves
4 1/4 to 4 3/4 unbleached all-purpose flour
3/4 cup sugar
2 packages (.25 ounces each) active dry yeast
1/2 teaspoon salt
1/2 teaspoon ground cardamom or ground cinnamon
1 stick (1/2 cup) unsalted butter
1/2 cup milk
1/2 cup water
2 eggs, lightly beaten
6 tablespoons unsweetened cocoa
6 tablespoons sugar
3 tablespoons unsalted butter
1/4 cup evaporated milk
1/2 teaspoon ground cinnamon
1/3 cup poppy seeds
We prefer anodized aluminum loaf pans for bread baking for the evenly browned product they produce. We especially liked the performance, look and feel of loaf pans by Fat Daddio’s that come in many sizes. Available at Sur La Table in stores and online www.surlatable.com
1. For the dough, in the bowl of an electric stand mixer fitted with the dough hook, stir 1 cup of the flour, the sugar, yeast, salt, and cardamom.
2. In a 2-cup glass measure, heat butter, milk and water on High about 1 1/2 minutes to a temperature of 120 to 130° F. (butter may not be completely melted).
3. With mixer on medium speed, stir butter mixture into the dry ingredients; beat 2 minutes. Add ½ cup of the flour and the eggs, and beat an additional 2 minutes, then on low speed, stir in enough of the remaining flour to make a soft dough. Scrape down the dough hook.
4. Turn dough out of the mixer bowl onto a clean, dry, lightly floured work surface. Knead dough about 5 minutes or until smooth and elastic. Place dough into a large greased dough, turning to grease top. Cover with a clean, dry kitchen towel and let rise in a warm, dry place until doubled in size, about 1 hour.
5. While dough is rising, prepare the filling: In a small saucepan, combine the cocoa, sugar, butter, milk and cinnamon. Stir over low heat until butter is melted and mixture is smooth. Remove from heat and cool.
6. Punch down the dough in the bowl. Remove to a clean, dry lightly floured work surface. Divide dough in half. With a floured rolling pin, roll each half to a rectangle about 15 x 9 inches.
7. Spread each half of the chocolate mixture on each of the rectangles. Sprinkle each evenly with half of the poppy seeds. Starting at one long end, roll up each rectangle, jellyroll style. Pinch long edge firmly together to seal, then fold short ends under and pinch firmly to seal.
8. Place each roll in a greased 9 x 5 x 3-inch loaf pan. Cover pans with a clean, dry kitchen towel and let rise in a warm, dry place until doubled in size, about 1 hour.
9. Preheat oven to 350° F. Bake 40 to 45 minutes until loaves are golden brown on top, and sound hollow when tapped on bottom. Remove from pans to wire racks to cool completely.
10. If not using second loaf within 1 to 2 days, wrap in foil, place in a plastic zip-style bag and freeze for up to 1 month. Let stand at room temperature to defrost.
Mixed Berry and Orange Freezer Jam
Yields about 5 cups
1 large orange, peeled, pith removed and cut into chunks
1 cup black raspberries
1 cup blueberries
1 cup red raspberries
1 cup strawberries
4 cups + 1 tablespoon sugar
3 ounces (1/2 of a 6 ounce bottle) liquid pectin
2 tablespoons lemon juice
Freeze and serve your jam in style with Ball® freezer jars. The 8-ounce plastic jars have measurement lines for determining expansion levels during freezing (headspace). They’re also great for storing small amounts of leftovers in the fridge or freezer, and they’re 100% BPA free. Look for them at specialty and hardware stores and online at www.cooking.com
1. Rinse and dry orange. Using a vegetable peeler, remove a 3-inch strip of orange zest from the orange; cut into slivers and set aside. Peel the orange; remove and discard the pith. Cut the orange into chunks and set aside.
2. Rinse the black raspberries under running cold water; drain well. Place in a large bowl. With a potato masher or a large spoon, crush the berries. Rinse the blueberries; drain well. Add to the bowl and crush. Repeat with the red raspberries. Rinse and hull the strawberries; drain well. Cut any large strawberries in half. Add all the strawberries to the bowl and crush.
3. Stir in the sugar, orange pieces and slivered orange peel; set aside 10 minutes. In a small bowl or cup, stir pectin and lemon juice. Stir into the fruit mixture, then stir constantly for 3 minutes.
4. Immediately ladle into five 8-ounce freezer containers, leaving ½-inch headspace at the top of each container. Wipe the edges of the containers with a damp paper towel and cover with the lids. Let the containers stand at room temperature for 24 hours, then freezer the containers until ready to serve. Thaw in refrigerator when ready to use. Once thawed, store in refrigerator for up to 3 weeks.