Chocolate-Peanut Butter Bread

From Debra Auden owner of LocuStreet Bakery, 206 E. Locust, San Antonio, published in the October 1991 issue of TEXAS MONTHLY.

Former San Antonio paralegal Debra Auden is a law unto herself when it comes to baking — she learned by trial and very little error. Three years ago, she made her first loaf of Italian peasant bread. It turned out so well that she started selling bread to friends before opening a bakery in Farm to Market. Now she and her husband, chef Bruce Auden, have gone to town — her LocuStreet Bakery (206 E. Locust, San Antonio) and his restaurant, Biga, are back to back in an urban neighborhood. Debra’s chocolate-peanut butter bread, sparked with semisweet chocolate chips, it is a break-the-rules treat for breakfast or a strong argument for fall picnics.

LocuStreet Bakery’s Chocolate-Peanut Butter Bread
1 1/2 teaspoons active dry yeast
1 3/4 cups warm water
1/2 cup active sourdough starter (see recipe, below)
5 scant cups unbleached all-purpose flour or bread flour
1/2 cup powdered milk
2 teaspoons sea salt or plain salt
2 tablespoons unsweetened cocoa powder
1 1/2 cups semisweet chocolate chips
1/2 cup smooth peanut butter
1 tablespoon cornmeal

Proof yeast in 1/4 cup water. Add sourdough starter and remaining water, and beat until well blended. Combine flour, powdered milk, salt, cocoa powder, and chocolate chips in separate bowl. Blend thoroughly into yeast mixture, about 2 minutes with an electric mixer or 4 minutes by hand. If using mixer, knead with dough hook about 4 minutes, then finish by hand until taut, about 20 seconds. If blending by hand, knead 8 to 10 minutes, until smooth and elastic. Place in large bowl, and cover with plastic wrap. Let rise until tripled, about 3 hours.

Turn dough out onto lightly floured surface, and knead briefly (if making 2 loaves, divide dough in half). Flatten dough out, then spread peanut butter in center. Roll dough up into oval shape, pinching seams. Pick off chocolate chips on outside. Place on baking sheet sprinkled with cornmeal, and let rise again, covered, in warm place until almost doubled in size, about 30 to 45 minutes.

Preheat oven to 450 degrees. Sprinkle dough with flour, and slash loaf before baking. Bake until bottom of loaf sounds hollow when tapped, about 60 minutes for large loaf and 35 to 40 minutes for 2 loaves. Let cool on rack at least 2 hours before slicing.

Here’s a nice Sunday recipe while we wait on the test scores to be announced. You guys can cook it if you want, and they say all restaurants have these tomatoes. MMhh, bet they’ve not visited this neck of the woods.

Anyway, this recipe comes from Texas Monthly. Enjoy!

I must go bathe and get back to announce the final results. Then we’ll get into some more blogging.

What are we up for?

I’ve left a comment on “April Count” and I’d enjoy a little help on it. Please read if you’re interested.

Spaghetti Rivaldo
From La Griglia, Houston.

4 oz. extra virgin Italian olive oil
3 large cloves garlic, minced
1 small yellow onion, finely chopped
4 Tbs. capers, rinsed
1/3 cup black pitted olives, rinsed
1/3 cup green pitted olives, rinsed
1 35 oz. can Vallone* tomatoes
1 tsp. sugar
pinch dried oregano
pinch crushed red pepper flakes
3 Tbs. olive oil
8-10 anchovy fillets, drained
1/4 cup fresh parsley, finely chopped
1 1/2 lb spaghetti, fedelini or linguine
freshly grated parmesan cheese

In a thick, medium sized pot, saute the onion in 4 oz. olive oil over medium heat, stirring for 3 minutes. Add the garlic, capers, and olives and saute, stirring over moderate heat for 2 more minutes. Add tomatoes and juice from can, stirring and breaking the tomatoes. Add sugar, oregano and crushed red pepper flakes, stirring all the while. Cover and simmer over moderate heat for 10 minutes, stirring now and then. Add the anchovy broken into pieces, the extra virgin olive oil and the parsley and stir well. Pour sauce over “al dente” cooked pasta in individual bowl. Toss well and add grated parmigiano. Toss again and serve immediately. Serves 6.

* Vallone tomatoes are available at all restaurants and Rice Epicurean Markets.

From U.S. Marine Cuisine

Chocolate Cheesecake

1 cup chocolate graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 – 8 ounce cream cheese, softened
1 cup sugar
3 large eggs
1/4 cup flour
1/8 teaspoon salt
1/2 cup heavy cream
10 ounces semi-sweet chocolate
2 tablespoons orange liqueur
3 ounces semi-sweet chocolate
1/4 cup sliced almonds
Oven Temp ~ 350° Bake Time ~ 55 minutes
Pan Type ~ 9" springform pan

Preheat Oven.

Place chocolate graham cracker crumbs in a medium mixing bowl. Add the sugar and mix well. Melt the butter, pour over crumb mixture. Stir until well blended and press firmly into bottom of pan. In a large mixing bowl beat the cream cheese until smooth. Add the sugar and mix well. Add the eggs one at time beating well after each addition. Add the flour and salt blend until smooth. In a small saucepan melt the chocolate with the cream stirring constantly. Slowly pour melted chocolate into cream cheese mixture while beating on low speed with electric mixer. Stir in orange liqueur. Pour into pan and bake for the allotted time. Remove from oven and place on wire rack to cool. Melt second amount of chocolate and drizzle over top. Sprinkle with sliced almonds. Refrigerate for 6 hours or overnight.

Serves: 12 - 14