Learn how to cut beef tenderloin so it resembles a skirt steak for easy grilling and BBQ.
-Hi, I'm Julie Miltenberger, senior food editor at Family Circle Magazine, and today, we'll be making Chocolate Onion Bread, which is perfect for the holidays or really any time you'd like a sweet bread around the house. First, we're gonna make the dough, and by that, we're gonna start with a small saucepan. We've combined a 3/4 cup water, a half stick of butter, and 1 teaspoon of sugar, and you really just kind of keep that until the butter melts, and then you're gonna remove it from the heat and take the temperature. You want the temperature to be between 110 and 115. So, we're all set to transfer this to a large bowl, and we're gonna add one envelope of active dry yeast, and that's gonna need to set for about 5 minutes what's called proofing and you'll see the yeast is gonna get super foamy, and then you'll be ready to go, and continue making the dough. We're gonna mix in 2 eggs, 4 tablespoons of sugar, and cup of all-purpose flour. So, we just whisk this together until it's smooth, and then we're gonna whisk in one more cup, and then we're gonna stir in 1-1/2 cups more of all-purpose flour. Now, your dough is almost ready to turn it out and start to knead it on a countertop. So, we're just gonna sprinkle a little bit of the half cup onto the counter, and then damp our dough, Now, we're just gonna start to knead the dough. So, after you've kneaded for 10 minutes, you're gonna transfer it to a lightly sprayed bowl, and you're gonna put it in and then just turn it over so that the whole dough gets coated with spray, so it has nice, you know, film on there, and then, you're going to cover it with a clean dish towel or even plastic wrap and then let it rise for an hour and 15 minutes in a slightly warm place away from drops. So, while our dough is rising, we're gonna put together the filling, and that involves one tube, which is 7 ounces of almond paste and we just crumbled that into a small saucepan, and we're adding 3/4 cup of semisweet chocolate chips and quarter cup of heavy cream. We're just gonna keep that on low to medium low until it's smooth. So, once most of the chips have melted, you can go ahead and turn it off, and then add in 1 teaspoon of vanilla extracts, and you're gonna want this just to cool a little bit, so it's not too hot when it hits the cold dough. So, now that our dough has risen for an hour and 15 minutes, we're gonna go ahead and uncover it, and you'll be able to see that it's, you know, risen to almost double in size. So now, we're just gonna punch down the dough, and then let it rest for about 10 minutes, so we're just gonna divide this dough in half and roll half out to a 10 x 14-inch rectangle. So, now that are filling has cold a little bit, we're just gonna put it right there in the center, and then you're just gonna spread it out. Alright, so we've got our filling on their, Spread out to within 1 inch of that boarder, and we're gonna roll this up. And pretty straightforward, we're gonna start at a long end, and we're just gonna roll up to enclose the filling. So, then anywhere you have a seam, you're just gonna pinch it together, then you fold the ends under, so that the seam is kind of lined up, when you transfer this to your baking sheet, everything is underneath. Next, you're just gonna take a sharp knife and make slash marks across the top, and you're gonna expose that first layer of the chocolate filling, and then you can just see the filling in between each one of these cuts. Next up, you're just gonna repeat that same process with the second half of the dough and the second half of the filling. So, now that we have assembled both loaves, what we wanna do is cover on plastic wrap and let them rise at room temperature for 45 minutes and then we're gonna cut them in 2 or 375 degree oven for 25 minutes. Now, that we bake for 25 minutes, we're gonna go ahead and just hold this one out and leave them on the pan and let them cool for about 15 minutes or so before we slice into them. Alright, so now we're ready to slice and cut to kind of into diagonal slice and then you can see the spiral, and I like to just then spread the slices out onto a plate for everybody to enjoy.