Orange Chocolate Bread

Yea, I know. However, if you could smell my apartment right now you would change your mind. Really.

So lets put it together and see what you think.

The recipe called for chocolate chips and freshed squeezed orange juice. I just happened to a few oranges that needed to be used so I grabbed my handy ZestN’est citrus zester and the juicer and went to work. I like this zester as it contains the zest as your zesting wich makes clean up easier and storage nice.

Zested Oranges

Orange Zest.

Making orange jiuce.

Squeezing OJ.

The trick to good zest is to be firm enough to get the outer peel, but not the inner rind. The rind can be tart and bitter and I found that for me personally it overshadows the flavor of the peel. Any extra zest can also be stored in the fridge for about a week and used in other dishes or as garnishes.

Zester

Store extra zest in the fridge. The ZestN’est has a cover that fits over the grater for storage.

We add the zest and the juice to lightly beaten eggs. Add the water, oil, honey, & ACV. Mix until combined.

When all the liquids are combined add the the GF flour blend for bread of choice. I’ll list mine with the recipe.

Mixed the flour blend with liquids until completely combined, then mix in high 4 4 minutes.  The dough will almost be like a sugar cookie dough.  It is very cool to watch the transformation.  The dough also seemed to be a lighter color and not so glossy.  Add the chocolate chips and mix on low for a moment or two to fold them in and your ready to spoon into a pan.  I used some seasonal chocolate chips to see how they would work for holidays gift breads. The recipe calls for a lager pan than I have so the pictures reflect the two smaller pans I used.  I did not notice any major changes in cooking times. Be mindful of it however.

We spoon the dough into the pans and smooth out the tops. I leaned this nifty technique of dipping the spatula in water to help keep the dough from sticking to it. It helps a lot.

Bread in the pan

In the pan and ready for proofing.

One of the things I have discovered and really like about GF breads is that it only needs one rising and its not a big deal at that. So now put our loaf in a warm spot with no drafts and let it rise for about an hour or until the dough rises to the top of the pan then place in your nice toasty oven for an additional hour(ish). Turn out on a cooling rack to cool completely.

Bread on the cooling rack.

Bread on the cooling rack.

Slice and serve because bread is happing.

On the plate.

Sliced and ready to eat. No butter needed.

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Filed under GF Baking, NaBloPoMo

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