Our neighbors had their annual Cinco de Mayo party yesterday and we spent the entire afternoon over there. When we weren't feeding the kids all the yummy food or playing ping pong in a gale (we've had 50 mph gusts for 2 days, and it's going to freeze tonight!), I talked to the other guests and Mama played with her new HTC Droid phone thing (she is never happier than when she has a new gadget). Sis and Bud ran around with the other kiddos playing pirates, with a hammock as the ship. Sis particularly followed around an older girl with whom she had spent Halloween trick-or-treating; it was so cute because she was never more than a foot or so away from the girl, unless the girl gave made friendly requests for her to do something else, which she gladly followed. Bud, on the other hand, wasn't quite as happy because the other, older boys didn't know him and weren't friendly; one was even downright mean and growled at him, sending him upset to us with "Why did he growl at me? Why is he mean to me?" Later, Mama actually growled back at the little boy. End of story.
Well not quite: I made a new bread, Mexican Chocolate Bread, which rose and baked in my bread machine while I was enjoying the party. Can't beat that.
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Mexican Chocolate Bread
1/2 cup milk
1/2 cup orange juice
1 large egg plus 1 egg yolk
3 tablespoons unsalted butter, cut into pieces
2 1/2 cups bread flour
1/4 cup light brown sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon gluten
1 1/4 teaspoons salt
1 teaspoon instant espresso powder
3/4 teaspoon ground cinnamon
1/2 cup bittersweet chocolate chips
2 1/2 teaspoons bread machine yeast
Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Sweet Bread cycle; press Start. (not suitable for delay timer).
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Perfect Chocolate Glaze
4 oz bittersweet chocolate
6 tablespoons unsalted butter
1 tablespoon light corn syrup
Place a plate or piece of waxed paper under the cooling rack holding the bread to catch the drips from the glaze.
Melt the ingredients in a double boiler over simmering water, stirring gently with a small whisk until smooth. Remove from the heat and immediately drizzle the bread slowly with the glaze, letting some drip down the sides. Cool to room temperature to set the glaze before slicing.
Beth Hensperger, The Bread Lover's Bread Machine Cookbook
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