Friday, January 25, 2013

Bread and Chocolate

I don't have much experience with Middle Eastern cuisine, but paging through Yotam Ottolenghi's cookbook Jerusalem, I can't wait to start trying new things. But the first (and only, I am ashamed to admit) recipe I've made is really something that most cultures can get behind: bread and chocolate.


This chocolate krantz cake took a little time and made me concerned for the safety of my mixer. With a brief rest in the middle of it, my Kitchen Aid powered through a 10 (!!) minute beating with the dough hook. What a champ! The end result--after a rise in the fridge, rolling and slicing to reveal gorgeous chocolate stripes, and a slathering of sugar syrup--yielded two loaves of the most delicious, chocolatey, soft, syrupy sweet bread I have ever made.
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2 comments:

  1. UnknownJanuary 25, 2013 at 6:34 PM

    I just died and went to heaven! Er, Jerusalem, which is close enough.

    P.S. I really want to go to that restaurant in St Paul, is it?

    ReplyDelete
  2. UnknownFebruary 10, 2013 at 6:14 PM

    I want some more of this....
    Let's go!! I love it there :) Chels, it's right by K's place :)

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