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Thursday, May 30, 2013

Chocolate Streusel Bread: A Cinderella Story

I found a recipe in a Martha Stewart magazine that was amazingly delicious.  Yeasted Chocolate Coffee Cake however was not only scrumptious, but shockingly high in fat and calories.  The original recipe makes one loaf (a huge one I might add) and involves massive amounts of butter, sugar and chocolate.  I decided to do a little makeover of my own on this recipe and here's how it turned out:
I had to quickly take a photo before it all disappeared.  Is the made-over, "Cinderella" version a health-food superstar?  No.  It is still a dessert-masquerading-as-a-breakfast-food, but the revised version is certainly a better option for this special-occasion food.

Martha Stewart's Yeasted Chocolate Coffee Cake:
1 recipe = 1 loaf
Serves 10
1 slice: 520 calories
            26.2 g fat
            68 g carbohydrates
            34.6 g sugar
            7 g protein

Trish's Chocolate Streusel Bread:
1 recipe = 3 loaves (I doubled the recipe and made 3 smaller loaves instead of 2 huge ones)
Serves 30
1 slice: 285 calories
            12.7 g fat
            40 g carbohydrates
            17.5 g sugar
            4.1 g protein

Obviously the main alteration was serving size - the original recipes's slices were so tall and large, that I decided that by making an extra loaf with a double recipe would bring the slices back into normal size.  Portion size is always key to healthful, balanced nutrition (and cooking!).
Next, I cut the amount of butter and sugar (always the best and easiest way to reduce fat and calories).  It still retains its chocolate filling, streusel topping and tender, buttery bread - but its decadence is no longer over-the-top. 

Here's a photo version of the recipes steps:

Here's the "Cinderella" or made-over version of the recipe:

Chocolate Streusel Bread

In mixing bowl, add:
4 1/2 tsp. dry yeast (2 packages)
1 1/2 cups warm, low-fat milk
1/2 cup sugar
Let sit 5 minutes. 
dash salt
3 eggs
6 cups flour
1 stick butter well-softened (remember this is making 3 loaves so don't freak out)
Beat with dough hook until it forms a sticky dough.  Place in a greased bowl, cover then refrigerate overnight.  (Since I like to have this as a brunch, I make the dough the night before as well as the filling and streusel, then in the morning I just assemble, let rise 30 minutes and bake.  You can just let the dough double in size, then proceed.)
2 cups dark chocolate chips
2/3 cup sugar
4 tsp. cinnamon
6 Tbsp. softened butter or spread
Mix well together until crumbly.
1/2 cup powdered sugar
1/2 cup flour
5 Tbsp. softened butter
Cut together with pastry blender until it forms a coarse-meal texture.
Once dough has risen once, punch down, divide into three equal parts and roll each out into a rectangle (about 16"x8").  Spread chocolate filling over the dough, leaving a small border.  Roll up  the dough as if you were making cinnamon rolls.  Pinch the seams and ends.  Fold the roll in half, then twist (see photos above).  Place in a well greased loaf pan (you may want to use  parchment paper in the bottom of the loaf pan to ensure it comes out intact).  You now have 3 loaves.  You can brush with an egg wash (1 Tbsp. beaten egg) but this is optional.  Sprinkle with the streusel topping.  I decided to only bake 2 loaves and freeze one.  (This is the point where you should freeze it.  Then when you just have to remove from the freezer - thaw, let raise and bake at your leisure.)  Let the loaves raise for about 30-45 minutes.  Bake at 350∘ for 45-50 minutes until deep, golden brown and the internal temperature reaches 200∘ (this means your bread won't be dough inside).
Let cool slightly before slicing.  Each loaf serves 10.  For nutrition information - see above.

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