Bread & Chocolate Loaf, Gluten Free

Bread & Chocolate Loaf, Gluten Free


Bread & Chocolate Loaf, gluten-free. Brunch.

A little bit of Danish dough combined with a bit of Babka into one craggy loaf?  Sure. Around here we just call it a simple little twist of dough. Or as many other people call it, brunch.

Roll out the dough. Top it with the chocolate stuff, roll it up, give it a twist and smash it gently into a well greased loaf pan. Let it rise and add a ton of nutty topping and there you have it. Babka gets cozy with Danish. Like a little United Nations of pastry.

You might have a little extra chocolate filling but you could add that to muffins. There is almost no such thing as leftovers around here. We just call them new recipe starters. Everything gets rolled forward into something else.

Make some dough. Let it hang out in the refrigerator so that you can pull it out in the morning and twist up a loaf and have some for brunch. The craggy loaf keeps well wrapped in foil. Slice thick pieces and reheat in a low oven on a baking sheet so that the chocolate is a little bit warm and melty.

Sometimes you just gotta have a little bread with that chocolate.

Bread & Chocolate Loaf, gluten-free. Brunch.

Bread & Chocolate Loaf, Gluten Free
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This a cross between Danish, Babka, and a morning roll recipe. Think of it as bread and chocolate. Plan ahead because you will want to refrigerate the dough overnight after it rises a bit. That way you can assemble it in the morning, let it rise and then bake and have a fabulous brunch. You’ll know it’s worth the work once you take that first bite.
Ingredients
Chocolate Filling
  • 100 grams bittersweet chocolate, chopped (1 cup)
  • 60 grams unsalted butter, slightly softened (4 tablespoons)
  • 1 tablespoon unsweetened cocoa, sifted
  • 1 tablespoon heavy cream
  • 220 grams powdered sugar, sifted
Twisted Loaf
  • 260 grams AP GF flour (2 cups) plus 2 tablespoons for rolling dough
  • 3 tablespoons sweet white rice flour
  • 100 grams granulated sugar (1/2 cup)
  • 1 teaspoon kosher salt
  • 3 tablespoons nonfat milk powder
  • 2 teaspoons xanthan gum
  • ½ teaspoon guar gum
  • ¼ teaspoon citrus pectin
  • 20 grams instant yeast (2 tablespoons)
  • 2 tablespoons unsalted butter, cold
  • 1 tablespoon cream cheese
  • 100 grams whole milk (10 tablespoons)
  • 2 extra-large eggs
  • 1 teaspoon vanilla extract
  • 100 grams Pellegrino (1/2 cup)
  • 4 tablespoons unsalted butter, cold
  • 1 tablespoon cinnamon
  • 150 grams chocolate filling (1 cup) ( recipe below)
  • 120 grams roasted, salted almonds, hand chopped (3/4 cup)
Topping
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon cinnamon
  • 40 grams roasted, salted almonds, hand chopped (1/4 cup)
Instructions
Chocolate Filling
  1. In a double boiler melt chocolate with butter. Add cocoa and cream and stir to combine. Using an electric mixer, beat mixture with powdered sugar until combined and thick. Refrigerate until filling is set and hard, 4 hours. Can be refrigerated up to 2 weeks. When ready to use for Twisted Loaf, chop off a chunk that measures 150 grams or 1 cup. Store reminder in the refrigerator for another use.
Twisted Loaf
  1. In a large bowl whisk together flour, sweet white rice flour, sugar, salt, milk powder, xanthan gum, guar gum, pectin and yeast. Using a fork work in butter and cream cheese. In a small container mix together milk, eggs and vanilla. Pour Pellegrino into the dry mixture and work into dough with a fork. Pour in milk/egg mixture and work in with a fork until everything is well combined. Cover bowl with plastic wrap and let dough rise an hour until it almost doubles in size, but no more than an hour. Place covered bowl of dough in refrigerator overnight.
  2. Remove dough from refrigerator. Sandwich dough between sheets of plastic wrap dusted with 1 tablespoon AP GF flour. Roll dough into an 8 inch square. Remove top plastic wrap. Cut butter into 1 tablespoon pieces. Place in center of square. Fold dough over butter. Cover with plastic wrap and dust with remaining 1 tablespoon of flour. Roll dough until it is a rectangle about 14×7 with the long side facing you. Remove top plastic wrap. Sprinkle cinnamon on dough. Chop chocolate filling into small crumbs. Sprinkle over dough. Top with almonds. Place plastic wrap over dough and press in filling with a rolling pin. Remove plastic wrap. Roll up dough like a long jelly roll log, gently. Once dough is rolled, cover with plastic wrap and let it rest for a few minutes.
  3. Meantime, grease an 8.5×4.5 loaf pan with nonstick spray. Uncover rolled dough. Gently coil roll and lift it up with the end of the coil facing seam side down. Flatten slightly and place in loaf pan seam side down. Cover with plastic wrap and let it rise until doubled in size, about 90 minutes. At the one hour mark (rising), preheat oven to 375°F.
Topping and baking
  1. Once dough is doubled in size, melt butter. Brush over the top of dough. Sprinkle with cinnamon and almonds. Bake 5 minutes and turn oven to 350°F. Bake one hour and check temperature of bread with an instant read thermometer. It should be close to 200°F. Bake 15 minutes more if necessary. Bread is done when it is about 200°F in the center and the crust is very dark. Cool in pan 5 minutes and turn onto a rack to cool completely before slicing.

Bread & Chocolate Loaf, gluten-free. Brunch.

Comments

  1. I.Have.Died! Saturday breakfast is in the books! Thanks for this lucious recipe, Lisa Canteen.

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