Wednesday, August 19, 2009

Bread and Chocolate


This treat was born out of the stories we had heard of the favorite afterschool snack of children in France...Pan au Chocolat. There the bread is sliced warm and a little rod of chocolate is folded into it and handed to the lucky little one. Our version has it baked inside and topped with a little melted butter and cinnamon sugar. It has become a cult favorite here, with people ordering boxes at a time to take to family members from afar who just have to have their fix!
To begin:
Mix a batch of White Trash Dough let it rise in a warm place for an hour or so.
cut palm sized pieces using a bench scraper or knife...do not knead at this point just cut the squares and stretch them slightly:



Put a healthy handful of chocolate chips on each square,

and pull the edges up around the mound of chips

pinch togehter well and turn on to a parchment lined sheetpan with the seam on the bottom, brush with melted butter and sprinkle liberally with cinnamon sugar...while they rise, preheat the oven to 350 degrees.

Bake for 15 minutes and spin then 5-10 more minutes until nice and golden brown...let cool slightly before devouring!

5 comments:

mimicooks said...

The layer of chocolate at the top is really pretty. I bet you sell out of these pretty fast!

Carri said...

Some days we can't make enough...it's true!

sj2000 said...

I just made a batch of "white trash bread" and it is a fantastic recipe. I finally have a bread that makes into buns, loaves, and cinnamon buns. Thanks so much. I have made bread for years but just hadn't found a recipe that was consistently successful. Thanks again. My husband and son are very happy too ;)

Carri said...

sj2000, that's exactly how we felt when we figured this formula out...it's so silky and perfect for so many things. Happy sons and husbands are very big on my list as well!

Susan said...

Me again-- Your chocolate bread was our FAVORITE while in Homer, so I made these last weekend. I tried to follow your recipe to the letter, but the batch I made was hard as rocks... Did I not let it rise long enough? I am trying diligently to learn the art of bread baking but it is so hard to learn the "feel" of the dough... Thanks for any advice you can give!