Make it at home!
Thankfully, my daughter has inherited her Yiayia's deft hand for baking and her Gran's knack with all things sweet and delicious. The double whammy, just enough to make this famous vacation treat. And boy, it is as good or better than how we remember it.
1.5 c. all purpose flour
4 tsp. or 14 grams ( 2 packets ) of dry active yeast
1/4 tsp. salt
2/3 c. water
6 oz white chocolate chips or chunks (quality chocolate please)
You can use a mixer with a bread paddle, but we make this by hand.
Combine flour, salt and yeast in a large bowl.
Add the water and knead or mix for about 10 minutes. If more water is needed, you can add some slowly.
The right consistency is when the dough is smooth and homogeneous, and should not stick to your hands or the bowl.
Add the chocolate and make sure it is well distributed in the dough.
Take the dough out of the bowl and shape into a ball. Let it rest for a few minutes while you pre-heat the oven to 400F.
After about 5 min. pound the dough into the desired shape loaf, we do long- ish. This may take a bit of kneading and folding till you get the right shape.
On a parchment lined pan, let the loaf rest for 45 min. You can put a damp cloth over it, and it should double in size. This works well when the pan is sitting on the pre-heating oven, seems to really help the rise.
Once ready, place a 1/2 cup of water at the base of the oven. This will create some vapor while the loaf is baking. Bake it for about 20 min. or until the top is a nice golden brown.
It looks so nice when some of the exposed white chocolate is dark and yummy. The loaf should be golden brown.
Serve this warm... the texture is surprisingly soft and the chocolate gives it just the right amount of sweetness.
We are thinking of using this same recipe for a savory loaf, like a garlic twist!!!
1.5 c. all purpose flour
4 tsp. or 14 grams ( 2 packets ) of dry active yeast
1/4 tsp. salt
2/3 c. water
6 oz white chocolate chips or chunks (quality chocolate please)
You can use a mixer with a bread paddle, but we make this by hand.
Combine flour, salt and yeast in a large bowl.
Add the water and knead or mix for about 10 minutes. If more water is needed, you can add some slowly.
The right consistency is when the dough is smooth and homogeneous, and should not stick to your hands or the bowl.
Add the chocolate and make sure it is well distributed in the dough.
Take the dough out of the bowl and shape into a ball. Let it rest for a few minutes while you pre-heat the oven to 400F.
After about 5 min. pound the dough into the desired shape loaf, we do long- ish. This may take a bit of kneading and folding till you get the right shape.
On a parchment lined pan, let the loaf rest for 45 min. You can put a damp cloth over it, and it should double in size. This works well when the pan is sitting on the pre-heating oven, seems to really help the rise.
Once ready, place a 1/2 cup of water at the base of the oven. This will create some vapor while the loaf is baking. Bake it for about 20 min. or until the top is a nice golden brown.
It looks so nice when some of the exposed white chocolate is dark and yummy. The loaf should be golden brown.
Serve this warm... the texture is surprisingly soft and the chocolate gives it just the right amount of sweetness.
We are thinking of using this same recipe for a savory loaf, like a garlic twist!!!
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