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#Twelve Loaves: Dates and chocolate brioche

brioche dates chocolate
Per la versione italiana clicca qui.

#Twelve Loaves is a great opportunity to learn more about the amazing bread world.
With Twelve Loaves I’ve learned how to do scones and soda bread as well as to give a new live to a well known bread recipe. For February 2014 the theme for Twelve Loaves is Chocolate.

Chocolate in bread is so yummy and defenitely easy to implement. Put not so few pieces of dark chocolate into your bread and you have a chocolate bread.
That’s too easy for me 🙂

So I opened one of my beloved books on Middle East food. I wasn’t sure what I wanted. Just (or not just) an original idea, I was asking to destiny not more than that.
Bethany Kehdy in her The Jewelled Kitchen gave me a great hint: an Armenian brioche called tahinov hatz. Bethany proposed it with chocolate and tahini. Researching a little bit I found that the original recipe requests dates at least in the version called Mahlab or Chorak.
From the Xmas period I had some dates in my pantry. So I made one plus one and I did my first Brioche with Dates and Chocolate following in great part the recipe of The Jewelled Kitchen.
I’m really happy to have discovered in less than a month two Armenian bread recipes. It a new world for me and a way to travel while kneading in my little kitchen.

More than that, the result, my brioche, is really so “chocolate” powerful with that perfect equilibrium of savours typical, and only typical, of millenial recipes, that motivate even more me to share it with you.

Brioche with Dates and Chocolate

brioche dates chocolate alto rdb

3-4 tablespoon of milk
3 grams (1 teaspoon) of dried active yeast
250 grams farro flour
3 tablespoon cane sugar
2 medium eggs
125 grams butter at room temperature
1 teaspoon salt
1 tablespoon olive oil

8 dates
50 grams dark chocolate

Warm milk in a small saucespace until tepid.
Add the yeast and stir.
In a mixing bowl put farro flour, sugar, milk with yeast and 2 eggs.
Mix well with your hands.
Then knead in one piece at the time the butter. I added some pieces of butter and knead all till they were incorporated. then I proceeded with other butter pieces.
Finally add the salt and work till to have a soft and elastic dough. It will be sticky, butterly sticky I would say.

Light grease your hand and the mixing bowl with the oil, while your dought rest on the work surface.
Shape the dought in a smooth ball and return it into the bowl.
Leave in a warm place to rise for almost 3 hours, until it has doubled in size.

Cut dates and chocolate in pieces.
Lightly dust the work surface with farro flour. Cut dough in 8 parts.
Working one part at the time, flatten it, put inside a little bit of dates and chocolate mix. Give it again the ball shape and transfer in a loaf tin long 22 cm.
Repeat it until all 8 dough balls are in the till.

Cover and let rise for almost 2 hours till dough has doubled again in size.
Preheat the oven at 180°C.
Work together 1 egg white with sugar and brush it over the top of the dough balls.

Bake in the oven for 35-45 minutes.
Remove the brioche from the oven.
Cut in slices when completely cold.

And now it’s your turn:

#TwelveLoaves February: Chocolate.
We were good all January with our Keep it Simple theme, now it’s time to get a little decadent. February #TwelveLoaves is all about Chocolate! Choose a recipe featuring chocolate. (It could be a bread accented with chocolate chips, baked with cocoa powder, chocolate spreads, whatever you love!). Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with chocolate. Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

TWELVE-LOAVES101. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this February, 2014, and posted on your blog by February 28, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days.

While other recipes inspired by the February Theme of Twelve Loaves are:

Whis is yours?

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  6. I’m absolutely sure I could eat a slice of this bread for breakfast every single day. Nice!

  7. Dates and chocolate! What a great flavor combination! I have been coveting The Jewelled Kitchen for a while now so I may just may break down and buy it on your recommendation, Rossella. I love traveling via cookbooks too.

  8. I love brioche and the flavors you’ve added make this a special loaf of bread. Very nice!

  9. Lora @cakeduchess says

    Dates and chocolate in a lovely brioche bread-just perfect for our Chocolate theme, Rossella!!

  10. I love dates. To pair them with chocolate and bake into bread is a great idea. Especially brioche. Thank you for sharing the recipe so I can try it for myself! 🙂

  11. I love the idea of dates and chocolate together – I must add the dates to my shopping list so I can try this soon. It looks so good, and I agree with the others that I could quite happily enjoy a slice, or two every morning for breakfast.

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