I have been wanting to make this Rocky Road Quick Bread from the King Arthur Flour Baking Sheet since I first saw the recipe in the Spring 2013 issue. If Sourdough Surprises hadn’t given us the challenge of making quick breads and muffins this month, it might have languished on my recipe pile for a long time. I’m happy it didn’t!
Rocky Road Quick Bread is a lightly sweetened quick-bread that is filled with chopped nuts, mini (stale!) marshmallows and chocolate chips. I pretty much always have stale marshmallows in the cupboard, so this is a great way of using those up. This was also an easy recipe to use my discard sourdough starter in, which I did by substituting 2 oz of the flour and 2 oz of the milk for 4 oz of my starter. I also added 1/4 tsp. of baking soda because I was unsure of the effect of adding the acidic starter to the original recipe. I’m not sure it was strictly necessary since there was so much baking powder already in the recipe, but it didn’t seem to hurt it!
The finished bread is moist and studded with lots of chocolate, chopped hazelnuts and little pockets of sweetness where the marshmallows slightly dissolved during baking. It’s definitely closer to a bread than a cake, which I like. The sourdough flavor is very mild in this bread, but complements the chocolate well.
- 1¾ C (6.5 oz) All purpose, unbleached flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¼ cup (1¾ oz) granulated sugar
- ½ tsp. salt
- 6 Tbsp. (3 oz) unsalted butter
- 1 cup (1½ oz) mini marshmallows, stale
- ½ cup (2 oz) chopped hazelnuts (or any nut you like)
- 1 C (6 oz) bittersweet chocolate chips
- ¾ C (6 oz) milk
- 2 large eggs
- 4 oz 100% hydration sourdough starter
- Preheat the oven to 350F and lightly grease an 8.5" x 4.5" loaf pan.
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt.
- Cut in the butter until it resembles fine crumbs.
- Mix in the marshmallows, nuts and chocolate chips.
- Stir together the milk, eggs and sourdough starter and add to the bowl and mix just until blended.
- Pour the mixture into the pan and bake for 45 - 55 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and transfer to a wire rack to cool completely.
- Remove from the pan when cool.