Double Chocolate Baguettes

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<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> Chocolate yeast-raised bread is always a well received delight, but it is extra special in these double chocolate baguettes! The cocoa is enhanced with our PHM brands Viobin Wheat Germ Cocoa Replacement powder that mimics the flavor of cocoa at a fraction of the cost. It gives the dough that same rich flavor as well. The dough is studded with chocolate chips. This dough also works well for chocolate pretzels, chocolate dessert pizza, and chocolate breakfast rolls, like cinnamon rolls! Give it a try. We think you’ll be very happy with the results. </p>n<p> </p><h2><strong>Double Chocolate Baguettes</strong></h2><p>n<strong>Dough</strong></p>n<p>1 ½ cup water (no hotter than 110 degrees)n1 Tbsp. Red Star active dry yeastn½ cup brown sugarn5 1/2- 6 cups (1 lb. 12 oz) <a href="" target="_blank" rel="noopener"><strong>Panhandle Milling Bread Flour</strong> </a>n½ cocoa powder*</p>n<p>½ cup<a href="" target="_blank" rel="noopener"> <strong>Viobin Cocoa Replacement</strong></a>n2 tsp. saltn½ cup vegetable oiln2 large eggsn1 T double strength vanillan12 oz semi-sweet chocolate chipsn </p>n<p><strong>Egg wash</strong></p>n<p>1 egg white</p>n<p>2 Tbsp. water</p>n<p>n<strong>Directions:</strong> </p><ul>n <li>Wash and sanitize all work surfaces and tools. In 2-gallon mixer combine all the ingredients except chocolate chips and knead 5-7 minutes on medium speed. Roll into a ball and place in a 2-gallon covered bowl and allow to raise about 2 hours, until doubled in size. Punch down dough. </li>n <li>Divide the dough in thirds. Roll out into a 14 inch by 10-inch rectangle and spread 1/3 the chocolate chips onto the dough, leaving an inch around the outside edge. It helps to lightly roll a rolling pin over the chocolate chips to ease them into the dough. Be careful not to push them through, just nestle them in the dough. </li>n <li>Tightly roll the dough into a long log, encasing the chocolate chips. Don’t make them longer than your sheet pans. </li>n <li>Place loaves seam side down on a lightly oiled sheet pan, french bread pan, or pan lined with parchment paper. You can cover each loaf lightly with plastic wrap or place in an Unheated oven, lightly spraying it with a mist of water. Raise 1 1/2-2 hours, until very fluffy. Remove wrapping or take out of cool oven. Preheat oven to 425° degrees. </li>n <li>Take one egg white and 2 Tbsp. water and whisk together in a bowl. Lightly coat the top of the bread with the egg mixture using a pastry brush. </li>n <li>Slash with a sharp knife lightly three times across the top of the bread. Bake 25-30 minutes or until over 180° with a meat thermometer. </li>n</ul><p> </p>n<p>*You can use 1 cup cocoa in place of the 50/50 combo using the Viobin Cocoa Replacement. </p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> </p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> </p>n<p> </p>n<p>#bread #breadflour #chocolate</p>

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