Wednesday, October 03, 2007
If you like to bake and read food blogs, you've probably come across Baking Bites. It's a veritable gold mine of recipes and tips for bakers. I check it daily and have tried a few recipes, all of which have turned out delicious. One recent recipe had me in the kitchen about 30 seconds after reading it. The following recipe for Chocolate Cinnamon Bread is actually a recipe made for Starbucks by Chef Marcus Samuelsson and Andrew Linnemann. The original recipe can be found in .pdf format here.
I made some minor alterations to the recipe based upon my preferences and what I had in the pantry.
Chocolate Cinnamon Bread
3 sticks unsalted butter, room temperature
3 cups granulated white sugar
5 eggs, room temperature
2 cups all purpose flour
1 1/4 cups Ghiradelli Dark Chocolate Cocoa
1 Tbsp ground cinnamon
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup water
1 cup buttermilk
2 tsp vanilla paste
1/4 cup granulated sugar
1/2 tsp cocoa
1/2 tsp cinnamon
Line two 9x5 loaf pans with release foil and preheat the oven to 350 degrees.
In an electric mixture, cream butter and sugar. Add eggs, one at a time, fully incorporating after each addition.
In a medium bowl, sift together all the dry ingredients.
In a small bowl combine buttermilk, water and vanilla paste.
Add half the flour mixture to the butter and sugar mixture and combine. Add the liquid ingredients and combine. Add the remaining dry ingredients and make sure all ingredients are thoroughly mixed. Divide batter evenly between the two prepared pans.
Combine sugar, cocoa and cinnamon and mix with a spoon. Top the two loaves with sugar crust mixture and bake for 55 minutes. Let the bread cool in the pan for 15 minutes and then use the foil to lift the loaf from the pan.
Let cool completely before slicing.
This bread is soft and light, but chocolately and crunchy on top due to the sugar crust.