Valentine's Tear and Share Bread
Ingredients (for BB-CEC20, makes two 8-inch round pans):
7/8 cup (210mL) milk
1 large egg, beaten
3-1/3 cups (427g) bread flour
4 Tbsp. (46g) sugar
1 tsp. (5.6g) salt
2 Tbsp. (28g) butter
1-1/2 tsp. (4.2g) active dry yeast
1/4 cup (57g) butter, softened
1 large egg white
1/2 tsp. (2g) vanilla extract
2 drops red food color
1-1/4 cup (163g) all purpose flour
1/2 tsp. (1.75g) baking powder
1/4 cup (50g) sugar
10 Tbsp. + 2 tsp. (130g) white chocolate chips
Following the instruction manual, prepare the dough using the ingredients listed.
Prepare the cookie dough while the dough kneads. In a large bowl, whisk butter until smooth and creamy, and mix in the sugar.
Add egg white and mix well, then add vanilla extract, food color and mix well.
Combine all purpose flour and baking powder and gradually add to the creamed mixture, mixing just until combined. Do not knead the dough.
Form cookie dough into a ball, wrap with plastic wrap and refrigerate for 30 minutes.
When the DOUGH course completes, remove the dough and divide into 16 pieces for the 2-lbs. breadmaker, or into 8 pieces for the 1-lb. breadmaker, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.
Line cake pan(s) with parchment paper (two 8-inch pans for 2-lbs. breadmaker, one 9-inch pan for 1-lb. breadmaker).
Flatten each bread dough ball into a 1/2” thick disk, place 2 teaspoons of chocolate chips in the middle and fold in the edge of the dough to wrap. Seal the edge in the middle. Arrange them on prepared cake pan(s) to form a daisy shape. For each daisy, arrange 7 balls around a central one, seam side down.
Lightly flour (not included in the ingredients list) a cutting board, place the cookie dough on top and roll out to 1/8" thickness. Continue to add flour as needed both on top of board and the dough to prevent sticking.
Use a cookie cutter to cut out heart shapes. Transfer each cutouts with a spatula and top each bread dough from step 8.
Allow to leaven in a hot place (about 30 minutes at 105°F).
Brush top of each cookie dough with water and sprinkle sugar. Bake in an oven preheated to 360°F for 10-12 minutes, then reduce heat to 325ºF and bake for additional 8-10 minutes. Cover with aluminum foil if the surface color darkens.