WALNUT MOCHA BREAD

Somethings are great in theory.
Like the Mazda Miata I wanted. Can you imagine driving the kids and carpooling?..NO, so not practical.
Like the beautiful apple tree we bought and thought that we would see apples in couple of years, it's got the same number of leaves on it as the day we bought it.
Like the good intention to wake up at 4.00 a.m. for my workout.
Like the time we wanted a dog.  We dog sat our friend's little shih tzu and we loved him.  Just that he loved my sandals too, he would nag us to take him out every time.  I love animals, but in no rush to get one.

This bread was supposed to look scary, with scales..like a SNAKE. Well, in theory it was good, actually great.  I rolled the dough, shaped it well, looked OK till then.  I put her/him in the oven and all the scales were gone, the face looked weirdly sweet and the tail disintegrated into the body.

NEVERTHELESS, the bread was amazing.  Well I don't claim it to be the best, LAURA from LAURA IN THE KITCHEN said it's the best white bread recipe and I second, third that.  It is THE BEST basic white bread recipe to have on hand which comes out perfect every single time. You could stuff it with garlic, capers, vegetables, pecans, anything and it comes out beautifully. Bake it in loaf pan and you have plain white sandwich bread.

HAPPY HALLOWEEN to all with my 'sort of' snake looking bread

MOCHA WALNUT BREAD
(slightly adapted from LAURA IN THE KITCHEN)

Ingredients:

1 1/4 cup warm water + 2-3 tbsp of water(110 degrees)
1 packet active dry yeast-2 1/4 tsp
2 tsp sugar
2 tsp salt
3 tsp vegetable shortening melted
4 cups bread flour

For the MOCHA Walnut STUFFING

1 cup finely chopped walnuts
2 tbsp cocoa powder(good quality)
1 tbsp brewed espresso or 2 tsp espresso powder
3 tbsp dark brown sugar
MIX all the stuffing ingredients well and keep aside

Method:

1. Add the yeast, sugar to the water, mix well and let it bubble up for 10 minutes.
2. In a mixing bowl with paddle attachment or a Cuisinart, add the bread flour, melted shortening, salt and the yeast mixture.  Let it mix in well for 2-3 minutes.  If you feel the dough is too stiff, add some water, a tablespoon at a time.  Let the mixture come together and take it out on a smooth surface and knead the dough to form a ball and put it in a large oiled bowl. Cover and Let it sit in a draft free place for 1-2 hours or until it is doubled in volume.  
3. Then take the dough out, with your hand flatten it and sprinkle the stuffing evenly throughout and press it.  Roll the dough to form a log and at this point you can form it to any shape you want or just bake it as is. Let it rise again for 30 minutes.
4. Preheat the oven to 350 degrees.
5. Bake the bread in the middle rack of the oven for 40 50 minutes.  If it browns too fast, put a foil over it.  
Take it out and rub some butter all over it, let it cool completely before slicing and SERVING.
ENJOY.

 Copyright 2013 - Food Fashion Party