After making my chocolate bread loaf, I had some leftover dough which I stored in the fridge. According to Artisan Bread in Five Minutes a Day, the bread dough can be stored up to 5 days in the fridge or four weeks in the freezer.
My remaining amount was not enough to make a loaf, so I thought I'd make some chocolate bread rolls. The instructions called for an eggwash finish but I was out of eggs. It's too bad because I think I the shiny finish would have made these rolls better looking.
The chocolate bread has gotten mixed reviews by my family. Some people like it, some people complain that it is too in-between (not sweet enough to be dessert, but not plain enough to function as regular bread).
You can find the recipe with instructions here. The only difference is that instead of making it into a loaf, you shape them into balls about the size of a small peach, let the balls rise for 1 hour and 40 minutes, and then paint with egg wash before baking. Baking time was about 20 minutes for me.
I think these rolls make nice dinner rolls or perhaps breakfast rolls. They are even cuter than the loaf.
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