BEST BAKERY RECIPE
Devilish Double Chocolate Port Fig Bread

Anthony Sapia, Owner
Anthony's Bistro & Bakery
129½ South Pugh Street
State College, PA 16801
(814) 876-3279

About Anthony Sapia
Anthony is a graduate of Cornell University's hotel administration program and the Culinary Institute of America's Professional Education Program. Before owning his own restaurant, he worked in Las Vegas, New Orleans, and Italy, where he became the first American member in good standing of the Associazione Pizzaioli Europei e Sostenitori . Anthony enjoys creating signature breads and pizze and educating his loyal customers about the value of authentic baking.

RECIPE
Devilish Double Chocolate Port Fig Bread

3 1/8 cups of flour
1 cup of pre-fermented dough
1 2/3 cups of water, lukewarm
½ cup of cocoa powder, unsweetened
1 ¼ teaspoons of salt
2 teaspoons of yeast, fresh active
¼ cup of honey
1 tablespoon of cocoa butter, melted
1 cup of Calimyrna dried figs, stems removed and quartered
2 tablespoons of port
2 cups of semi-sweet dark chocolate, chopped

• Place flour, cocoa powder, and water in a bowl of an electric mixer fitted with a dough hook. Mix on low speed for 3 minutes. Let rest for 10 minutes. With mixer running, gradually add pre-fermented dough, salt, and yeast.
   
• Adjust mixer to medium speed, incorporate honey and cocoa powder, and continue mixing for about 6 minutes or until dough reaches an internal temperature of 75° F. Next incorporate the port.
   
• With the mixer on low speed, add figs and continue mixing for 1 minute until the dough begins to come away from the sides of the mixing bowl. Lastly add the chocolate and mix just until incorporated. Dough should be soft and tacky.
   
• Let proof for 60 minutes. Divide into two portions and rest for 20 minutes. Shape and let proof for 70 minutes or until almost doubled in volume. Bake for 30 to 40 minutes at 465° F. Crust should be very dark and crackly with an internal temperature of 185 to 190° F.