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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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Oct 11, 2012 18:12
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| # ¿ Apr 25, 2024 12:30 |
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So I really want to bake this bread: Chocolate Orange Bread http://smittenkitchen.com/blog/2006/09/the-other-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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Oct 25, 2012 19:35
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