Welcome to Snow-mageddon. As the Blue-Eyeds attempt to make it home to NYC and Boston (we know we know, if we don't laugh, we'll cry), there's really only one place to look for comfort. And no, it's not your friendly American Airlines operator. We're talking carbs.
They heal all travel woes.
Trust us. Carbs kiddies, chocolate flavored carbs.
Well chocolate orange carbs.
Because really, when you're standing in that 2 hour security line, what could be better than a piece of soft bread, studded with chocolate chunks and orange zest?
Well sure you might get strange looks from your fellow passengers, but think about this. After 4 hours of sitting on the tarmac waiting for JFK to reopen, who's going to be excited they ate half a loaf of chocolate bread?
You that's who!
And those fellow passengers? Sad. They will be sad.
Like we said, carbs heal all travel woes.
Chocolate Orange Bread
1/2 cup milk
4 tablespoons unsalted butter
1 envelope active dry yeast
1/2 cup warm water
1/3 cup sugar
Zest of 2 oranges
1 teaspoon vanilla extract
1 1/2 teaspoons salt
3 3/4 cups flour
1 cup semisweet chocolate chunks
1 tablespoon milk
In a glass bowl, heat the milk and butter in the microwave until butter is melted.
In the bowl of an electric mixer fitted with the paddle attachment, pour yeast over warm water.
Mix the orange zest into the sugar, using your fingers to release the oils and fully incorporate the zest. Beat the sugar, vanilla, and eggs into the warm water and yeast until blended well. Add the salt, milk mixture and 1 cup of flour and mix well.
Add the remaining flour a 1/2 cup at a time until all the flour has been added and mixture is fully combined. Place dough in a greased bowl and cover. Allow dough to rise until doubled in size, about 2 1/2 hours.
Once dough has doubled, punch down and place on a floured board. Allow dough to rest for 10 minutes, then rollout out into a rough 8 x 14 rectangle. Cover surface with chocolate chunks and roll into a log, starting with the short end. PLace dough seam side down in a well greased loaf pan. Allow dough to rise for 1 1/2 hours.
Preheat oven to 350 F. Brush top of loaf with egg wash of 1 egg and 1 tablespoon milk. Bake for 45 minutes until golden. Allow to cool completely. Store bread well wrapped at room temperature for up to 4 days.