{"id":45198,"date":"2020-03-21T08:14:21","date_gmt":"2020-03-21T08:14:21","guid":{"rendered":"https:\/\/www.flubu.com\/blog\/?p=45198"},"modified":"2020-03-19T08:33:32","modified_gmt":"2020-03-19T08:33:32","slug":"recipe-chocolate-weisbier-tear-and-share-breakfast-loaf","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2020\/03\/21\/recipe-chocolate-weisbier-tear-and-share-breakfast-loaf\/","title":{"rendered":"[recipe] Chocolate wei\u00dfbier tear-and-share breakfast loaf"},"content":{"rendered":"

\"\"<\/a>
\n320g all purpose flour
\n50g plus 1 tbs granulated sugar, divided
\n1 packet rapid rise yeast
\n180ml wheat beer
\n1\/2 tsp vanilla
\n3 large egg yolk (room temperature)
\n60ml cup heavy cream (at least 35% fat content, room temperature)
\n1 tsp salt
\n45g softened butter
\n100g chocolate, chopped
\nPowdered sugar, optional<\/p>\n

In the bowl of a stand mixer fitted with a dough hook add the flour, 50g granulated sugar and yeast.<\/p>\n

Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 50C-55C – see note. Add the beer to the stand mixer, mix until most of the flour has been moistened.<\/p>\n

Add the vanilla then the yolks, one at a time. Add the cream and salt.<\/p>\n

Building up speed, beat on high until the dough comes together and gathers around the blade. The dough will be very soft.<\/p>\n

Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubled in size.<\/p>\n

Add dough to a lightly floured surface, roll into an 18 x 24 inch rectangle.<\/p>\n

In a small bowl stir together the softened butter and the remaining 1 tablespoons sugar. Spread the butter\/sugar mix evenly on the dough. <\/p>\n

Cut the dough into strips about 3 inches wide. Cut each of the strips into 4 to 5 rectangles, each should be about the size of a deck of cards. You should have between 12 and 15 pieces. Sprinkle the pieces with the chopped chocolate, then stack up each one on top of another in a tower. Lay the stack into a loaf pan, like placing books on a shelf.<\/p>\n

If making the loaf the night before, cover and allow to rise in the fridge for 12 hours. Reheat the oven to 350F\/175C, allow the loaf to come to room temperate while the oven is pre-heating. Bake at 350 for 18-22 minutes or until golden brown.<\/p>\n

If making the day of, preheat oven to 350F\/175C, allow to sit at room temperate until doubled in size, about 20 minutes .Bake at 350 for 18-22 minutes or until golden brown.<\/p>\n

Remove from loaf pan, sprinkle with powdered sugar prior to serving.<\/p>\n

\"\"<\/a><\/p>\n

A note about yest and temperature:<\/p>\n

55C\u201360C – Yeast cells die (thermal death point).<\/p>\n

50C\u201355C – Water temperature for activating yeast designed to be mixed with the dry ingredients in a recipe.<\/p>\n

40C\u201345C – Temperature of water for dry yeast reconstituted with water and sugar.<\/p>\n

38C or lower – When yeast is mixed with water at too low a temperature, an amino acid called glutathione leaks from the cell walls, making doughs sticky and hard to handle.<\/p>\n

27C\u201332C – Optimum temperature range for yeast to grow and reproduce at dough fermentation stage.<\/p>\n","protected":false},"excerpt":{"rendered":"

320g all purpose flour 50g plus 1 tbs granulated sugar, divided 1 packet rapid rise yeast 180ml wheat beer 1\/2 tsp vanilla 3 large egg yolk (room temperature) 60ml cup heavy cream (at least 35% fat content, room temperature) 1 tsp salt 45g softened butter 100g chocolate, chopped Powdered sugar, optional In the bowl of…<\/p>\n

Read More “[recipe] Chocolate wei\u00dfbier tear-and-share breakfast loaf”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-45198","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-bL0","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/45198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=45198"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/45198\/revisions"}],"predecessor-version":[{"id":45201,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/45198\/revisions\/45201"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=45198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=45198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=45198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}