I am so excited to be joining in for another Fantastic Bake Along. Thanks Tracy @It’s a T-Sweets Day for putting together another great bake! This month’s recipe came from Tina @Kristabella’s Hodgepodge and it really is FANTASTIC!!
I have to admit when I first saw this recipe I thought hmmmm I’m not sure about this. But then I read Tina’s post about how good it is and well Tina is awesome so what she bakes must be awesome too!!
While I was reading the recipe (here Chili/Chocolate Bread) I started to get more excited about baking it. I love making yeast bread and this was very similar to the enriched dough recipe that I have used for Babka Bread but with chili and chocolate chips instead of cinnamon and raisins.
Here’s trick that I used when I bake bread:
- An hour or so before I’m ready to bake I preheat the oven to 200 degrees then shut it off. This makes for a nice warm place to proof the dough!
When I bake any kind of yeast dough I like to get the party started by dissolving the yeast in the warm milk or water and adding a teaspoon of honey or sugar. I do this because I buy yeast by the jar and even though I make a lot of dough, it’s a good test to see if my yeast is still fresh.
After sitting in the warm milk for about 10 minutes this gorgeous foam lets me know my yeast is still very active!!
I was lucky to be a day behind everyone else on this Fantastic Bake Along so I read all the posts to see the lovely loaves and get some insight into everyone’s bake.
I incorporated the chocolate chips into the mix while I was kneading the dough. I don’t have a bread machine or a nice mixer so all of my mixing and kneading is done by hand.
Everything was looking great! I love working with an enriched dough – it’s so smooth and pliable!!
After a little over an hour the rise wasn’t exactly what I hoped it would be. I was a little confused because I seldom have problems with dough rising. Now I usually make the standard flour, water, yeast, salt, and oil dough. I knew from experience that enriched dough can be a little trickier so I went back over what I had done in my head.
My yeast was fresh, I didn’t add too much salt……it must be the fat. I softened the butter and kneaded it into the dough before I added the chocolate chips. I remember thinking as I was kneading in the butter that I thought a whole stick seemed like a lot for one loaf of bread.
That’s because it was!!! The recipe didn’t call for 1 stick it called for 1/2 stick!!! Ooops apparently my butter soaked brain doesn’t know the difference between 1/4 cup and 1/4 pound of butter!! Now when I cook and bake I go a bit overboard with the butter – I mean I make Paula Dean’s recipes look like diet food sometimes. I always say there’s no such thing as too much butter. That doesn’t apply to bread dough though – too much fat will wreck your dough rising. 😦
By the time I realized my mistake it was really too late to do anything about it. So I baked it and hoped for the best.
It was a little dense but not too bad. I really expected it to be much worse. It was actually very delicious! I had a piece as soon as it was cool enough to slice and was pleasantly surprised. The chili added such a nice warmth to the chocolate.
I would love to say that this was the first time that I accidentally used too much butter in a recipe but that would be a straight up lie. 😀
I will pay more attention the next time I use butter in bread dough because even though I got lucky this time I may not the next time.
Thanks for a really FANTASTIC Bake Along Tracy and thanks for a FANTASTIC recipe Tina!
Be sure to check out everyone’s Fantastic Bakes!
- Tina @Kristabella’s Hodgepodge
- Kathy@Sewing Etc.
- Brenna @ Crochet539
- Emma @Emma Crafts Design
- Kate @ Life, Tea,and Everything
- Tami @Tanglewood Knots
- Tracy@It’s a T-Sweets Day!
- Lucia @Crochet, Knit, and More
- AJ @A Petite Slice of Life
And thanks for reading!