Pan dulce con petitas de chocolate y pasas

Sweet bread

Una buena alternativa a las clásicas tostadas con mantequilla y mermelada o al brioche es este pan dulce con pepitas de chocolate y pasas. Está preparado con aceite de oliva virgen extra. Se puede utilizar leche sin lactosa en lugar de bebida de arroz y, por supuesto, leche normal si la toleras. Si no tienes pepitas de chocolate usa una tableta de chocolate negro y haz trocitos pequeños. Recién hecho está muy bueno, al día siguiente es suficiente tostarlo ligeramente y sigue estando delicioso.

Sweet bread with raisins and chocolate chips

A good alternative to the classic toast with butter and jam or a brioche is this sweet bread with chocolate chips and dry raisins. It is prepared with extra virgin olive oil. Lactose free milk can be used instead of rice drink and, of course, if you tolerate, you can use regular milk. If you do not have chocolate chips use a black chocolate and make small pieces. This sweet bread just baken is delicious, but the next days is enough to toast slightly and still delicious as well.

sweet bread

sweet bread

sweet bread

La receta

Ingredientes: (Para dos personas)

    400 gr de harina blanca para pan
    80 gr de azúcar de caña
    4 cucharadas soperas de aceite de oliva virgen extra
    2 cucharadas de bebida de arroz (o leche sin lactosa)
    1 puñadito de pepitas de chocolate
    1 puñadito de uvas pasas sin pepitas
    1 sobre de levadura seca para pan
    1 cucharadita de café de bicarbonato sódico

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients: (For two persons)

    400 gr of white flour for bread
    80 gr of sugar cane
    4 tablespoons olive oil extra virgin
    2 tablespoons rice drink (or lactose-free milk)
    1 handful of chocolate chips
    1 handful of seedless dry raisins
    1 envelope dry yeast for bread
    1 teaspoon baking soda

     

Directions:

For the dough I normally use a breadmaker. Put all the ingredients for an hour and a half, the little machine handles knead the dough using the appropriate temperature. You can also bake the bread but I only use it to knead. For cooking I use a plum-cake mold that I introduce in a cocotte containing some water and then all go to bake. It’s like a double oven.

  1. Dilute the yeast in 150 ml of warm water, stir and let stand for 15 minutes.
  2. Mix the flour, sugar, baking soda, extra virgin olive oil, or rice drink lactose-free milk. Add the yeast water and stir, knead for a few minutes and let stand covered. With the machine you just have to respect the time, she does it all.
  3. After an hour and a half or two hours the dough will have risen. Put a little flour on the kitchen table and roll the dough slightly as to make a pizza, one side must have the same length as the mold that will be used. Spread over the surface the chocolate chips and dry raisins. Roll the dough over itself. Place in the mold coated with baking paper.
  4. Introduce the mold inside the cocotte containing some water. Secure the cocotte and put in the oven at 200ºC. If the oven was hot, 45 minutes will suffice.


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