Eating is Art

I have altered the recipe from Bob's Red Mill for this lovely treat. Like a cinnamon roll, sort of - but heartier and made with high-quality chocolate!

Some people associate "rye" with the savory and perfumey bite of caraway seeds which are typically included in what we Americans think of as rye bread. However, the flour itself is a slightly nutty, earthy delight that does not preclude sweet treats and works well with the soft dough.

Bob's recipe includes cinnamon, which I omit, and a glaze, which I also omit. The bread is sweet and lovely as-is.

4-1/4 to 4-3/4 cups unbleached white flour
1 cup light rye flour
2 tablespoons active dry yeast
1-1/4 cups milk
1/2 cup butter
1 cup brown sugar, divided
1 cup semisweet chocolate pieces, divided
1/2 teaspoon sea salt
2 eggs
1 tablespoon softened butter
In a large mixing bowl combine just 1 cup of the unbleached white flour, rye flour and active dry yeast.

In a saucepan heat milk, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup chocolate pieces and salt just till warm and butter is almost melted; stir constantly and add to flour mixture. Add eggs and beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

Using a spoon, stir in as much of the remaining unbleached white flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (about 1 to two hours).

Punch dough down. Cover and let rest for 10 minutes.

Roll dough into an 18" x 12" rectangle. Spread 1 tablespoon melted butter over dough. Sprinkle 1/2 cup chocolate pieces and sugar over dough. Roll up jelly-roll style, beginning from longest side.

Depending on what bakeware you're using you can either make two loaves in 9 by 5 loaf pans, two side-by-side loaves in a casserole dish, or cinnamon roll-style in a 9 by 13. Grease the pan and place loaves / rolls in. Cover and let rise till nearly double (about one to two hours).

At this second rising stage you can cover with a cloth or greased cling wrap and put it in the fridge overnight; it should be ready to bake by morning.

Bake on lower rack in a 350°F oven for 45 to 50 minutes. Cool 15 minutes; remove from pan. Cool on wire rack.

* I don't have a greased tube pan. I have a deep dish Pampered Chef casserole pan, though. I usually cut the tube into three pieces and place them side-by-side in my large pan to make three loaves. You can pull them apart, wrap one up, and deliver it to a very grateful friend!

This is a Martha Stewart recipe. She has a way of making recipes seem more elaborate than they really are; here I've condensed the instructions a bit. Please note - this is a double or triple batch! Which means you'll spend about $427 on cheese alone, but, it's worth it.

12 slices good-quality white bread torn into 1/4- to 1/2-inch pieces
2 sticks unsalted butter, plus more for dish
10 cups milk (2 1/2 quarts or 63% of a gallon, if you don't want to measure)
1 cup all-purpose flour
4 teaspoons teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
9 cups (about 36 ounces) grated sharp white cheddar
4 cups (about 16 ounces) grated gruyere or 2 1/2 cups (about 10 ounces) grated pecorino romano
2 pounds elbow macaroni

Preheat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 4 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 12 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 6 cups cheddar, and 3 cups Gruyere or 2 cups pecorino romano. Set cheese sauce aside.

Fill a large saucepan with water and bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dishes. Sprinkle remaining 3 cups cheddar and 1 cup gruyere or 1/2 cup pecorino romano; scatter breadcrumbs over the top.

Freeze your extra dishes (or give them to friends with baking instructions). Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes then serve.