Cooking and Serving: 70 minutes | 12 pieces
Ingredients
3 cups (420 g) Gluten Free Bread Flour | ¼ teaspoon cream of tartar | 2 teaspoons (6 g) instant yeast
Description
Prep Time: 35 minutes | Cook Time: 35 minutes | Total Time: 70 minutes | Servings: 12 pieces
Ingredients
3 cups (420 g) Gluten Free Bread Flour
¼ teaspoon cream of tartar
2 teaspoons (6 g) instant yeast
¼ cup (50 g) granulated sugar
½ teaspoon (3 g) kosher salt
⅔ cup (5 ⅓ fluid ounces) warm milk, (about 95°F)
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
3 tablespoons (42 g) unsalted butter, melted
2 ounces finely-grated bittersweet chocolate
½ cup (100 g) granulated sugar, whisked with 1/2 teaspoon ground cinnamon
Instructions
PREPARE THE DOUGH FOR SHAPING
On baking day, grease a standard loaf pan (approximately 9-inches x 5-inches).
Turn out the chilled dough onto a lightly floured surface and smooth out the.
dough and turning it over on itself. Be sure that you are using a very light touch,.
sprinkling the dough with more flour and kneading it lightly. Repeat scraping.
and folding until the dough has become smoother. Do not overwork the dough or.
you will incorporate too much flour and it will not rise properly.
SHAPE AND FILL THE DOUGH
Divide the dough into two equal pieces. Set one piece aside and cover lightly.
with a tea towel so that it does not dry out.
With a floured French rolling pin, roll the remaining half of dough flat into.
a rectangle until it is about 6-inches x 10-inches, shifting the dough around.
frequently and sprinkling lightly with more flour as necessary to prevent.
Brush the entire surface of the dough with about half of the melted butter.
from the filling. Sprinkle with half of the grated chocolate, and then half.
of the cinnamon sugar. Press gently on top to secure the chocolate and.
Using a very sharp knife or pizza wheel (the wheel works best), slice the.
rectangle into 3 strips along the 10-inch length. Carefully lift the strips.
and stack them squarely on top of one another.
Slice through all 3 strips in 5 places, making 5 equal stacks of small.
rectangles, each 3 high. Set the stacks aside.
Gather together any of the filling that has fallen off, and set it aside.
Repeat with the remaining piece of dough and the remaining filling in the.
ASSEMBLE AND BAKE
Place all of the stacks of dough in the prepared loaf pan, all back to back.
The pieces of dough will touch, but will reach across the length of the loaf.
pan without being too crowded. Sprinkle the top with any filling that fell.
Cover the dough loosely but securely with an oiled piece of plastic wrap, and.
set in a warm, draft-free location to rise until doubled in size (about 1 1/2.
hours, but rising time can vary greatly depending upon your kitchen.
About 20 minutes before your dough has finished its final rise, preheat your.
Once the dough has finished rising, remove the plastic wrap and place the pan.
in the center of the preheated oven.
Bake until deep golden brown all over (35 to 40 minutes), or until the top of.
the bread is relatively firm when pressed gently on top.
Allow to cool for about 10 minutes in the pan before running a thin spatula.
around the edge of the loaf pan and turning out the bread onto a wire rack to.
finish cooling until no longer hot to the touch. Serve immediately.
ASSEMBLE AND BAKE
Place all of the stacks of dough in the prepared loaf pan, all back to back.
The pieces of dough will touch, but will reach across the length of the loaf.
pan without being too crowded. Sprinkle the top with any filling that fell.
Cover the dough loosely but securely with an oiled piece of plastic wrap, and.
set in a warm, draft-free location to rise until doubled in size (about 1 1/2.
hours, but rising time can vary greatly depending upon your kitchen.
About 20 minutes before your dough has finished its final rise, preheat your.
Once the dough has finished rising, remove the plastic wrap and place the pan.
in the center of the preheated oven.
Bake until deep golden brown all over (35 to 40 minutes), or until the top of.
the bread is relatively firm when pressed gently on top.
Allow to cool for about 10 minutes in the pan before running a thin spatula.
around the edge of the loaf pan and turning out the bread onto a wire rack to.
finish cooling until no longer hot to the touch. Serve immediately.