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Co-owner of Chocolates Dalila, Vicdaly Williams, from Caripe, Venezuela has been using this recipe for at least 19 years for making traditional Venezuelan Pan de Jamon and discovered it is also absolutely delicious for making chocolate bread using our baking chocolate. This is one of our favorite breads to eat and perfect for making a homemade treat. The inherent tart and fruity flavor profile of our Venezuelan Sur del Lago chocolate gives your baked creations a flavor like no other. We are certain you will love this recipe.
Ingredients
9 cups of all purpose flour
1 cup of sugar
1 tsp of salt
2 sticks of unsalted butter
2 eggs
1 tbsp of yeast
1 cup of water
2 cups of milk
Instructions
Activate the yeast by adding it to one cup of cool water and stir. In a sauce pan, heat up the milk, butter, and the sugar together hot enough so that butter melts and stir until it is a uniform mixture, then set it aside to cool off to around room temperature. In a bowl, add the flour and salt and then the milk mixture, the eggs, and the activated yeast. Mix thoroughly then spread some flour on a hard surface and knead dough until it has a uniform consistency. Let it rise for approximately 3hrs or until the dough has double in size.
Separate into sections depending on how many loafs you want to make (4-5). Roll the dough out flat and add as much of your Chocolates Dalila Baking Chocolate as desired. Roll the dough into loafs. Note: you can cut into thick slices or bake the loaves whole on a baking sheet with parchment paper. Bake at 300 F for about 30 minutes or until golden brown. Remove from oven. Beat one egg and add one table spoon of brown sugar and mix together in a separate bowl; brush the top of your bread with the egg wash then put back in the oven for 10-15 minutes. We have a video tutorial as well on our YouTube channel https://youtu.be/ohyErXHQ_rk
Enjoy!
