Surprise! Chocolate Bread from Red Hen Bakery

Surprise! Chocolate Bread from Red Hen Bakery

Today being my birthday* The Wife surprised me by actually getting out of bed before me and going to the Oak Park Farmer’s Market. Adding surprise upon surprise, she picked up something I’d never think to buy: Chocolate Bread from Red Hen Bakery.



I toasted some up. Buttered with a side of berries, this was a breakfast I was further surprised to find that I liked. My dad was big on pastries for breakfast, and even as a hyperactive child I soon grew weary of the constant sugar blast first thing in the morning, but this bread is pretty good and no more sugary than toast and jam.



Not hugely sweet, this bread strikes an excellent balance between being bread and being cake. There is, however, enough sugar so that you may risk slightly carbonizing the exterior when toasting at regular settings -- adding butter, however, creates a soft, almost squishy texture that is very pleasant. This is a good bread to have with fruit.

I like chocolate bread. Who’d a thunk it?

David “Never Too Late to Teach an Old Dog, etc.” Hammond

*There’s still time to messenger over costly gifts and other tokens of affection and/or appreciation.

I currently live in Western Mass (and read LTH voraciously) down the road from me is Berkshire Mountain Bakery. The Bread and Chocolate is divine. I have no sweet tooth, this is almost a savory, until you make bread pudding or french toast with it. Perfect with very strong coffee. Sorry, I do not post often, but your chocolate bread inspired me.

Bread & Chocolate
Dark Callebaut chocolate chunks are stuffed into a white boule – one-third of the bread’s weight is chocolate! Unbleached organic white flour, stone ground organic whole wheat flour, potato flour, Callebaut dark chocolate, filtered water, natural sourdough for leavening, unrefined sea salt. 16 oz. boule - $5.50

Zingerman's also makes a quite excellent chocolate sourdough, and a chocolate cherry loaf.

What a fine looking loaf of bread! I will have to check this out.

David Hammond wrote:There is, however, enough sugar so that you may risk slightly carbonizing the exterior when toasting at regular settings --

Not a problem - I've been experimenting with toast lately, trying to find a way to get it as crisp and dark as possible without actually burning it.

This past Sunday, I arrived at Trader Joe's just shy of their opening. Feeling a little hypoglycemic, I stopped into the nearby Panera for a bagel. I hardly frequent Panera, but they were sampling what I think was a new bagel for them, the "Choco Nut." I was pleasantly surprised by the taste. The chocolate was pretty subtle. The bagel wasn't overly sweet. It struck me as a nice option to have between the savory bagels and the ones covered in sugar. Also, I think what I consider as the somewhat overall rubbery texture of Panera bagels (very different from, say, NY-style bagels with their exterior-interior contrast) actually worked well with the chocolate flavor. In texture, it clearly wasn't moist chocolate cake but it also didn't have the consistency of a rustic loaf. With my sweet tooth, I think this will be a snack option I'll revisit again.

After nearly 20 years in the neighborhood, Red Hen, an artisan bread shop and cafe just a baguette's throw from Wicker Park's main hub is closing on Dec. 15 and has put its storefront up for rent.

http://www.dnainfo.com/chicago/20141202 ... r-17-years

Saint Pizza wrote:I've been experimenting with toast lately, trying to find a way to get it as crisp and dark as possible without actually burning it.

I've generally been unhappy with the toasters I've purchased and a while back found myself without one for a while. I started using the oven broiler and have never looked back. I've got it down to a science and can go exactly as light or dark as I wish. Sometimes I do have to move the pieces around a bit and turn them over but it only takes about two minutes if that. I just turn on the broiler before I started getting everything together. Great way to do garlic bread as well - rustic loaf, olive oil infused with lots of crushed garlic, and a snowstorm of Parmesan.

Dave148 wrote:

After nearly 20 years in the neighborhood, Red Hen, an artisan bread shop and cafe just a baguette's throw from Wicker Park's main hub is closing on Dec. 15 and has put its storefront up for rent.

http://www.dnainfo.com/chicago/20141202 ... r-17-years

I am glad I learned to bake my own a few years ago. Near me, this leaves La Fournette's two locations, Floriole, and probably Red Hen bread, and others at Plum Market.