Friday, May 6, 2016

Recipe: Cinnamon Choco-chip Bread

Thank God for it is Friday! If you have nothing on during the weekends, bake this bread (adapted by Sally's Baking Addiction), you will not regret it. For one, this bread is incredibly easy to make (no dough kneading or waiting for the yeast to rise, etc.). Two, your kitchen will probably smell like a bakery when you're baking. Three, you don't even need any glaze for this, because the bread is awesome as it is. Four, well... you got nothing to do at home right?



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Difficulty: Beginner
Yields 1 loaf (5-in x 9-in)

Ingredients

loaf
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup semi-sweet chocolate chips
1 large egg (room temperature)
3/4 cup packed brown sugar
1/4 cup caster sugar
1 cup buttermilk*
1/3 cup vegetable oil
1 tsp vanilla extract

cinnamon swirl
1 tbs ground cinnamon
1/3 cup caster sugar

*For buttermilk substitution, simply combine 1 tbs of freshly squeezed lemon juice to 1 cup of milk. Let it sit for 5-10 minutes, till slightly coagulated.

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Steps

1. Preheat oven till 175 degrees Celsius. Coat a 5-in x 9-in loaf pan with non-stick spray or butter.

2. In a large bowl, sift the flour, baking soda and salt together. Stir in chocolate chips and set aside.

3. In a medium bowl, whisk the egg, brown sugar, and caster sugar together until well combined. Whisk in the buttermilk, oil, and vanilla.

4. Slowly pour the wet ingredients into the dry ingredients and gently whisk until JUST COMBINED = no more lumps (do not overmix, if not your bread machiam like stone).

5. Pour half of the batter into the prepared loaf pan. Spread evenly approximately 3/4 of the cinnamon-sugar mixture on top. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar. Sprinkle with a couple more chocolate chips if desired.

6. (optional) Using a flat bladed knife, swirl the batter around a couple of times by drawing a "8" figure.

7. Cover the loaf pan loosely with aluminum foil. Bake for 45 minutes to 1 hour. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. 

8. Allow bread to cool completely in the pan on a wire rack before cutting.

There you have it, your homemade bread, which is perfect for breakfast (need no toppings!). 

It is said that the bread's flavour and moisture will intensify on the second day. But the real question is - can you wait?

Well, I can't.