In a kind of baking ballet, transfer chocolate chips from typical spoonable cookie dough or buttercream batter to a hand-formed dough In the middle, a gem of a quick bread is pulled from the oven.
The tea bread is round and golden, with a roughly trimmed, somewhat pebbly surface that hides a touch of sweetness, tender crumbs, and simple The loaded with chocolate chips. It may not even be the same as the traditional bread you make in a 9-by-5-inch pan.
This bread follows the procedure of a rich cookie, and its deliciousness will earn you praise for your baking expertise, even if you It’s an occasional baker. Basically, the fermented flour mixture is dotted with butter throughout and buttered with the stirred mixture (buttermilk, one whole egg and (vanilla extract) Moisten: mix together the flour in the bowl and the chips that have been dumped over to form a plump ball. Place the ball on a baking sheet, cut the surface so that it forms large petals as it rises, and sprinkle with sugar for a soft sheen, then Then slide it onto the oven rack. As the bread expands, the dough blooms and the smell of butter-chocolate-vanilla hits you. Aromatherapy, indeed.
If you’re a bakery-loving guest, serve this big, round loaf of bread in plastic wrap and ribbon. Otherwise, slice it up, butter it or leave it unbuttered, and enjoy it poured into a pretty mug along with your favorite steamy beverage! . Then admire your handiwork.