Chewy Chocolate Bread
Words and styling by Libbie Summers
Photography by Chia Chong
Supergirl costume sewn by Jessica Duthu
Supergirl: Anne Chaddock Donegan
I admire people who work with textiles and I come from a long line of talented seamstresses –yet I don’t sew. In the 10th year of my life, I was forced to take a summer long sewing class because my mother said, “young ladies should know how to sew.” I didn’t know who my mother was trying to kid, because even at 10 years old, I recognized I wasn’t much of a lady. My interests included softball, pulling wheelies on my bike and practicing curse words behind our house. I pleaded with mom not to have to go to sewing class reminding her “there just wasn’t time for making dresses with my very busy summer schedule”. Mom listened…and I went.
The result, after a summer of sewing classes, was one asymmetrical skirt. To the horror of my mother and sewing teacher I wore it to church the Sunday after it was finished. I was never made to take another class for young ladies and I still don’t sew.
(Click HERE to take a peek inside the studio and mind of Jessica Duthu…the one who sewed this Supergirl costume for me.)
Chewy Chocolate Bread
(loads of chocolate but barely sweet)
yields 1 loaf
Ingredients:
1⁄2 cup warm water
1 teaspoon active dry yeast
1⁄3 cup sugar
1 cup whole wheat flour
2 1⁄3 cups all-purpose flour, plus more for dusting
1⁄3 cup good-quality unsweetened cocoa powder
1 1⁄4 teaspoons salt
Cornmeal, for dusting
1⁄2 cup good-quality dark chocolate, coarsely chopped
1 tablespoon turbinado sugar, for sprinkling
Directions:
In the bowl of a standing mixer fitted with the dough hook, combine the warm water, yeast, and 1 teaspoon of the sugar, mixing with your finger until the yeast is dissolved. Let the mixture rest for 10 minutes, until the yeast begins to foam. With the mixer on low speed, add 1 1⁄4 cups room-temperature water, the whole-wheat flour, all-purpose flour, cocoa powder, and salt. Mix just until the dough is blended. Cover the bowl with plastic wrap and let rest at warm room temperature for 8 hours (I like to do this overnight).
Line a baking sheet with a kitchen towel that has been dusted with cornmeal. Set aside.
Turn the dough out onto a liberally floured work surface and pour the chocolate chunks over the top. Sprinkle with more flour before folding the dough over itself a few times to evenly distribute the chocolate. Shape the dough into a ball and transfer it, seam side down, to the prepared baking sheet. Dust the top of the dough ball with cornmeal, cover it with a kitchen towel, and let it rise about 2 hours, or until the dough has doubled in size.
Preheat the oven to 450° F. Place a heavy cast-iron (or ceramic) 6- to 8-quart pot with a lid in the oven to heat until the oven comes to temperature.
Carefully remove the heated pot from the oven and place the dough in it (seam side up or down—it doesn’t matter). Don’t worry if it looks like a hot mess; it will bake up beautifully. Brush the dough with water and sprinkle with the turbinado sugar. Cover the pot and return it to the oven to bake for 30 minutes. After 30 minutes, remove the lid and continue to bake for another 20 minutes, or until the loaf is a gorgeous dark brown and gives a dull sound when thumped. Let the bread cool before eating.
Recipe from Sweet and Vicious –baking with attitude (Rizzoli)
Available for purchase HERE.