Story: Rosemary Hallmark | Styling: Mandy Keener |
When bakery manager Peter Billings isn’t ordering ingredients or coordinating deliveries from Boulevard Bread Company’s downtown bakehouse to their other locations around Little Rock, he’s doing what he loves most-baking. Billings particularly loves experimenting with flavors to create new breads and pastries for the popular eatery. One of his more recent creations combines the brightness of citrus with sweet chocolate, which produces a light flavored bread that’s perfect any time of day.
Boulevard Bread Company’s Orange Chocolate Swirl Bread
Recipe yields three loaves.
Note: You will make two batches of base dough, adding in the respective ingredients to create the two flavors, orange zest and chocolate.
2 tablespoons dry yeast
½ cup warm milk
¼ cup sugar
2 ½ cups bread flour
1 tablespoon salt
1 cup water, separated
3 tablespoons butter
Orange Zest Dough
1 tablespoon orange zest
2 tablespoons candied orange peel
1 teaspoon orange oil
1 teaspoon vanilla
1 tablespoon cocoa powder
¼ cup chocolate chips
1 tablespoon olive oil
2 tablespoons water
1. Make the first batch of base dough. Start by activating the dry yeast with warm milk and sugar. Once the yeast is activated, add flour, salt and ¾ cup of water. Using a stand mixer, mix on low until dough comes together. When dough has formed, turn mixer to high for 5-8 minutes or until the dough is smooth. Add butter and mix 2 more minutes.
2. Add ingredients for the orange zest dough with remaining ¼ cup of water and mix two more minutes. Set aside.
3. Repeat step 1 to make the second batch of base dough, and then add ingredients for the chocolate dough with remaining ¼ cup of water and mix 2 more minutes.
4. Brush a large bowl with olive oil and place one dough on top of the other, cover and let sit for one hour until doubled in size.
5. Fold the doughs together by rolling them like a sleeping bag, then let sit for another hour.
6. Divide into thirds and using an oiled cookie sheet, shape into loaves (or use three oiled loaf pans). Whisk egg and 2 tablespoons water, then brush onto bread. Bake at 350° F for 35 minutes.
Note: If you do not have a stand mixer, stir ingredients and turn out onto a floured surface. Knead until dough appears smooth. Fold in butter and ingredients for each dough and continue kneading for 20 more minutes.
Boulevard Bread and Bakehouse, Little Rock, boulevardbread.com for locations