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The bread recipe sweet potato chocolate

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Published on Sep 27, 2017

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Unable to resist the bread, sweet potato, chocolate, a recipe for the most mouth watering brioche classic. In the recipe for making bread, chocolate cake the ingredients include a potato boiled and crushed, a recipe to try because the dough is so very soft. The council is to knead long as the mixture, then the chopped chocolate in a big way, in a few easy steps we can put in the oven the bread sweet potatoes and chocolate. We can then enjoy the slices of sweet bread from the sun, or add Nutella, butter, powdered sugar or even ice cream. It is one of the sweet recipes silver spoon, a dessert recipe not to be missed. Here's how to make bread sweet potato chocolate.

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Bread sweet potato chocolate

Ingredients: 150 g of 00 flour (plus 3 tablespoons flour), 50 g of flour manitoba 100 grams of dark chocolate, 2 egg yolks, 60 g sour cream, 50 g sugar, 40 g diburro, 1 potato yellow small (200 g), 1 tablespoon of brewer's yeast powder, a pinch of salt, To brush 1 egg yolk and 1 tablespoon of water

Preparation: peliamo the potato, wash and cut into cubes, put in pot with cold water and bake 10 minutes from the boil down and squeeze with a potato masher, let it cool. In a bowl, pour three tablespoons of flour with the baking powder and three tablespoons of warm water, stir and mix with your hands, let it rise at room temperature for 30 minutes. Combine the mixture to 200 g of flour, placed in a fountain. Add the sour cream, sugar, a pinch of salt, the egg yolks, the potato crushed and we work if in the planetary with the hook to the leaf. We make the mixture homogeneous, and if we use the planetary and mount the hook in the spiral, we work at low speed and add the butter in small pieces, incorporating it a little at a time. Knead the mixture for at least 15 minutes, so we get a soft, smooth dough, it will be a bit sticky. We transfer to the bowl and cover with plastic wrap, let it rise at room temperature for 2 hours. Spread the dough with the rolling pin on a floured board and form a rectangle, often half a cm, sprinkle with the chopped chocolate, coarse and roll the dough starting from the wider side, we get a compact cylinder that is cut in half. Weave the two strips between them with the cut side up. Transfer the braided bread in mold bread tin (25 x 13 cm already lined with parchment paper. Let rise, covered, for 30 minutes. Spennelliamo with the beaten egg yolk with water and put it in the oven at 180° C for 45 minutes. If necessary cover with aluminium foil. Let then cool on wire rack.

Source: spoon.it

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