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Otm Shank
Mar 5, 2005
Mir raucht den Kopf!!!

I asked this in the general thread but maybe I'll get more tips here:

I want to bring a loaf of fresh baked bread (challah, specifically) to work in the morning but I don't want to get up at the crack of dawn to start it. Would it work to refrigerate the braided loaf overnight then let it sit at room temp for a couple hours before baking? Should I do this before or after the final rise?
How can I keep the raw loaf from getting gross and crusty in my fridge?

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Otm Shank
Mar 5, 2005
Mir raucht den Kopf!!!

So I really want to bake this bread:

Chocolate Orange Bread
http://smittenkitchen.com/blog/2006...side-of-atkins/

1/2 cup warm water, about 110 degrees
2 1/2 teaspoons (1 envelope) active dry yeast
2 3/4 cups unbleached all-purpose flour (remember to reserve some, adding it only if you need)
1/4 cup unsweetened cocoa, about 1 ounce
3 tablespoons sugar
1 teaspoon salt
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup milk
1 egg

but a lot of the comments on the recipe complain about a weird acidic taste. Do you think bumping the sugar up to 1/2 a cup would fix this without messing up the loaf? Or have a better recipe?

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