Halloween Tear and Share Bread
Ingredients (for BB-CEC20, makes two 8-inch square pans):
Bread Dough:
Cocoa Paste:
Decoration:
You will need two 8-inch square baking pans.
Following the instruction manual, prepare the dough using the Bread Dough ingredients listed.
Prepare cocoa paste while the dough kneads. In a small bowl, add all ingredients for cocoa paste, then mix well to combine.
When the DOUGH course completes, press CANCEL (or press and hold START/RESET), remove the dough and divide in half. Place one portion back in the breadmaker and add cocoa paste from step 2.
For BB-PDC20/BB-PAC20/BB-CEC20, select the HOME MADE course. Press CYCLE button turning OFF the following: Preheat or Rest, Rise 1, Rise 2, Rise 3, Shape, Bake, Keep Warm. Select the KNEAD cycle and set to 0:08. Press CYCLE twice to record. For BB-HAC10, select the COOKIE/PASTA DOUGH course. Press START.
While the cocoa dough is kneading, prepare the other portion. On a lightly floured board, divide dough into 16 pieces for BB-PDC20/BB-PAC20/BB-CEC20, or into 8 pieces for BB-HAC10, and shape each piece into a ball. Cover with a cloth and allow to rest for 20 minutes.
When the HOME MADE course completes, press CANCEL (or press ad hold START/RESET) and remove cocoa dough from the baking pan. Roll the cocoa dough into a ball and divide into 16 pieces for BB-PDC20/BB-PAC20/BB-CEC20, or 8 pieces for BB-HAC10, and shape each piece into a ball.
Line square cake pan(s) with parchment paper (for BB-PDC20/BB-PAC20/BB-CEC20, use two 8-inch pans; for BB-HAC10, use one 9-inch pan).
Arrange balls in prepared cake pan(s) like a checkerboard and spritz with water.
Allow to leaven in a hot place (about 30 minutes at 105°F). Preheat oven to 360°F.
Reduce heat to 325ºF and bake for 14-17 minutes. When it finishes baking, allow bread to cool completely.
Decorate with icing.
Enjoy!
