CHOCO PAN DE COCO
Bryan Ford grew up in New Orleans, eating delicious, dense little pan de coco buns from the Honduran bodegas around town. But as a professional baker, he revisited the bread, using a sourdough starter to add dimension and texture, and even adding cocoa and chocolate chips to sweeten it up. In his cookbook, "New World Sourdough" (Quarry Books, 2020), he calls this version choco pan de coco. The key, according to Mr. Ford, is to bake with love and to celebrate the bread you make - not to compare your own bread to the one in the picture.
Provided by Tejal Rao
Categories breads, project
Time 2h
Yield 1 (8- or 9-inch) loaf
Number Of Ingredients 13
Steps:
- Build the levain: In a large bowl, mix the mature sourdough starter, flour and warm water until incorporated. Cover, and leave in a warm place for 3 to 4 hours, or until doubled in size. Use immediately, by going to Step 2, or refrigerate to use the next day.
- Prepare the final dough: Combine the coconut milk and with a scant 1/2 cup/100 milliliters water, and warm gently in a pan over low heat or in the microwave until steaming. Transfer to a large bowl, and add 7 ounces/200 grams of levain, along with all the remaining dough ingredients. Using your hands, squeeze everything together. Turn out onto a clean work surface, and knead, using the palm of your hand to push the dough forward and your fingers to pull it back. Repeat until the dough is mostly smooth. Cover, and let ferment for 4 hours, then refrigerate for 12 hours.
- Coat a loaf tin with 1 tablespoon coconut oil or butter, and set aside. Place the dough on a lightly floured work surface, divide into 6 pieces, and let rest for 20 to 30 minutes. Flatten the dough, fold the corners to the center and press down, then flip the dough to reveal a smooth surface, and tighten the dough into a ball by tucking the edges in with your palms.
- Repeat with the remaining pieces, then place the pieces inside the tin, arranging in 2 rows of 3. Cover, and proof until dough rises by about a third, for 3 to 4 hours at room temperature.
- To bake the bread, heat the oven to 375 degrees. Bake for 35 minutes, or until lightly brown and shiny on top, turning the pan once in the middle of cooking. Remove from the oven, let the bread rest in the hot pan for 20 minutes, then remove from the pan, and let cool for another 20 minutes.
BREAD AND CHOCOLATE TAPAS -- PAN Y CHOCOLATE
This indulgent treat comes from the Catalunya region of Spain. Don't be put off by the salt, it is used in many sweet dishes (yes, really!) to improve the taste.
Provided by Sackville
Categories Spanish
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat your oven broiler.
- Place the bread slices on a cookie sheet and broil until toasted.
- Remove from the oven.
- Heat the oven to 350 F.
- Meanwhile, drizzle each baguette slice with oil.
- Sprinkle with a bit of salt.
- Place a bit of chocolate on each slice.
- Bake for five minutes or until the chocolate is melted.
- Serve warm.
BREAD WITH CHOCOLATE AND OLIVE OIL
Provided by Ferran Adrià
Categories Bread Breakfast Dessert Side Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat the oven or boiler to approximately 325°F. Coarsely grate the chocolate onto a plate. Place the bread on a baking sheet or heatproof plate. Toast under the broiler until golden on both sides. Spoon the grated chocolate over the toast, covering it completely. Pour the olive oil over the chocolate and sprinkle with the salt flakes.
ONE-BOWL CHOCOLATE CHIP BREAD
My family hops out of bed on Valentine's Day because they know I'm baking this quick bread for breakfast. They're major chocoholics and it always hits the spot. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Beat eggs, sugar and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 306 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 305mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
More about "bread and chocolate tapas pan y chocolate recipes"
PAN Y CHOCOLATE - HUSBANDS THAT COOK
From husbandsthatcook.com
Estimated Reading Time 2 mins
CONCHAS DE CHOCOLATE RECIPE | BON APPéTIT
From bonappetit.com
CHOCO PAN DE COCO RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BREAD AND CHOCOLATE - WIKIPEDIA
From en.wikipedia.org
EASY FRENCH PAIN AU CHOCOLAT RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE BREAD RECIPE - PAULA DEEN
From pauladeen.com
TORTA DI PANE AL CIOCCOLATO RECIPE | BON APPéTIT
From bonappetit.com
Servings 8Author Francesco Vincenzi
BREAKFAST + LUNCH — BREAD & CHOCOLATE
From breadandchocolatebakery.com
CHOCOLATE BANANA BREAD - BAKING A MOMENT
From bakingamoment.com
THE BEST CHOCOLATE BANANA BREAD - COOKIES AND CUPS
From cookiesandcups.com
CHOCOLATE BANANA BREAD {HEALTHY & MOIST) – WELLPLATED.COM
From wellplated.com
QUICK CHOCOLATE BREAD (CHOCOLATE LOAF CAKE) [+VIDEO]
From sugarsaltmagic.com
CHOCOLATE BREAD PARFAIT - LIDIA
From lidiasitaly.com
PAIN AU CHOCOLAT RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE BREAD | THE RECIPE CRITIC
From therecipecritic.com
PAN CON TOMATE (SPANISH TOMATO BREAD) - THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST COOKING RECIPES IN 30 MINS: BREAD AND CHOCOLATE TAPAS
From world30minrecipes.blogspot.com
TOASTED BREAD WITH CHOCOLATE | AUTHENTIC PAELLA PANS, RECIPES, …
From paellapans.com
EASY CHOCOLATE BREAD (NO ELECTRIC MIXER) - SWEETEST MENU
From sweetestmenu.com
CHOCOLATE ZUCCHINI BREAD RECIPE - FOOD.COM
From food.com
16 CHOCOLATE BREAD AND MUFFIN RECIPES TO CURE COCOA …
From tasteofhome.com
You'll also love