Triple Chocolate Chip Challah

This is an incredible bread recipe.  My husband and I really wanted to eat the whole loaf, but we were too full from dinner.  We have it to look forward to for breakfast!  If you love bread and you love chocolate, try it!  Adapted from girlversusdough.com.

1 cup warm water (about 110°)
1 pkt (2¼ tsp) yeast
1/3 cup sugar
¼ cup oil
1 egg, beaten, reserve about 1 Tbl to brush over loaf
3½ cups flour
2 tsp salt
¼ cup semisweet chocolate chips
¼ cup white chocolate chips
¼ cup milk chocolate chips

In large bowl of mixer, pour warm water, sprinkle yeast, then sprinkle sugar over yeast.  Let sit for 5 minutes.  Add oil, egg (minus about 1 Tbl) mix well.  Add flour and salt, knead.  Mix in semisweet, white, and milk chocolate chips.  Turn out into greased bowl and let rise one hour.  Divide dough into three equal pieces and shape into long ropes all same length.  Lay three ropes on silpat lined tray or sprayed baking sheet.  Braid to make one loaf, pinch ends to seal.  Let rise 30 minutes, gently brush with reserved egg.  Bake in 375° oven for 30-35 minutes.

One Year Ago:  Pumpkin Custard 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Italian Muffuletta

This is our new favorite sandwich.  The olive spread has intense flavor and all the meat and cheese, it is an incredible bite!  Plus, the presentation is an impressive stack of goodness.  It can easily be made on a purchased Italian loaf, but if you have the time there is nothing like homemade bread.  From tasteofhome.com.

Italian Bread (1 loaf):
1¼ cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1 tsp sugar
1 Tbl olive oil
3 cups bread flour
1½ tsp salt
1 egg white
sesame seeds

In bowl of mixer, pour warm water, sprinkle yeast over water, and sprinkle sugar over yeast.  Add olive oil, flour, and salt, mix and knead.  Turn dough out into greased bowl, turn over to coat, cover and let rise 1 hour.  Punch down.  Form into loaf, round or oval, your choice.  Put on Silpat on perforated sheet or lightly sprayed baking sheet.  Cover and let rise about 30 minutes.  Preheat oven to 425°.  Brush loaf with egg white and sprinkle with sesame seeds.  Bake for 35 minutes, cover with foil during baking to stop over-browning.  Cool completely.

Filling:
2/3 cup pimiento-stuffed olives, chopped
1 can (4-1/4 ounces) chopped ripe olives
6 tablespoons shredded Parmesan cheese
1/4 cup Italian salad dressing
2 teaspoons minced garlic
1/2 pound sliced deli turkey
1/4 pound sliced Swiss cheese
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound thinly sliced ham

In a small bowl, combine green olives, black olives, Parmesan, dressing, and garlic, set aside.  Cut bread in half horizontally and carefully hollow out some of top and bottom of insides for filling.  Spread half of olive mixture over bottom half of bread.  Layer with turkey, Swiss cheese, salami, provolone cheese, ham.  Spread remaining olive mixture on underside of bread top and place on sandwich.  Cut into individual portions to serve.

One Year Ago Today:  Homemade Pizza

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.