Recipe: A Snazzy Bittersweet Chocolate Tea Bread

A SNAZZY BITTERSWEET CHOCOLATE TEA BREAD


2 cups unsifted all-purpose flour
2 3/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons granulated sugar
6 tablespoons (3/4 stick) cold unsalted butter, cut into tablespoon-size chunks
2/3 cup heavy (whipping) cream*
1 large egg
2 teaspoons vanilla extract
7 ounces bittersweet chocolate (in the cacao range of 60% to 70%), chopped into small nuggets
About 2 tablespoons sparkling sugar, for sprinkling on the unbaked round of dough

Preheat the oven to 375 degrees F. Line a heavy rimmed sheet pan or cookie sheet with a length of ovenproof parchment paper. (The baking pan must be heavy or the bottom of the bread will darken considerably before the interior is entirely baked.)

For the dough, sift the flour, baking powder, salt, and granulated sugar into a medium-size mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into the flour mixture until reduced to small bits.

In a small mixing bowl, whisk the heavy cream, egg, and vanilla extract. Pour the heavy cream-egg-vanilla extract mixture over the flour mixture, sprinkle over the chopped chocolate, and stir to form a crumbly dough, using a wooden spoon or flat wooden paddle. With your fingertips, bring the mixture together until a cohesive dough is formed. The mixing and forming of the dough should not take longer than about 1 minute. Note that the dough is mixed only to shape and form, as light kneading frequently results in a dense-textured crumb.

Transfer the dough to a lightly floured work surface and form into a well-domed ball measuring about 5-inches in diameter, keeping the dough ball as plump as possible. Place the dough ball in the center of the baking pan. With a small sharp knife, cut a cross on the surface of the bread (about 1/4-inch deep). Sprinkle the sparkling sugar over the surface of the bread.

Bake the bread in the preheated oven for 40 minutes, or until set and golden. Let the bread stand on the baking pan for 2 minutes, then remove to a cooling rack, using two wide offset metal spatulas.

Serve at room temperature. Use a finely serrated knife to cut the bread. Best served on baking day

*The amount of heavy cream needed to bring the dough together depends on the density of the cream (thicker is better), the absorption quality of the flour, and the atmospheric conditions of the day; you can safely add 1 to 2 tablespoons heavy cream in order to create a cohesive dough, but realize that a too-slack dough may bake out of shape - in other words, aim for a dough ball that holds its shape, but is not too moist (if you are unsure, begin with 1/3 cup and go from there), keeping in mind, however, that the overall moistness of the dough contributes to the bread's rich, silky quality and enticing crumb.

Serving: one tea bread, creating about 10 slices
Source: Baking Style: Art, Craft, Recipes by Lisa Yockelson