Christine Lavin

(The recipe for Petit Pain Au Chocolat set to music, recorded live at The Freight & Salvage in Berkeley, CA. Only take 10-1/2 hours from start to finish, but you can do it! Especially if you follow the video instructions.)

I’m gonna flip those flapjacks in the pan

smother ‘em with syrup

cover ‘em with spam

put tobasco on your scrambled eggs

jelly on your toast

get ready for the kind of meal you love the most

Popovers muffins bagels and lox

it’s time to get up now

it’s 10 o’clock

squeeze those oranges

grind them beans

it’s time for Sunday breakfast with Christine

Oh I know you were out late last night

and you don’t want to wake up

what if I bake your favorite

petit pain au chocolat

OK, OK, close your eyes

my darlin’ sleepy head

in three hours when you awake

I’ll serve Sunday breakfast in bed

For the perfect Sunday breakfast

you must start the night before

take a large glass mixing bowl

and into it your pour

packet of yeast, pinch of ginger

3/4 cup hot water, cup of flour

stir, cover with plastic

let sit for six hours

In the morning when you wake up

stir the sponge down

add 1/4 cup nonfat dry milk

mix that all around

add 2 teaspoons salt

1/2 cup of warm water

3 Tablespoons of softened butter

just like a farmer’s daughter

Add 2 Tablespoons sugar

2-1/2 cups or so of flour

til it forms a shaggy mass

get ready to feel the power

knead it for 8 minutes

the dough feels fantastic

Put it in a greased bowl

cover it with plastic

Let it rise for an hour

as you go back to bed

listen to the radio

anticipate the bread

Punch it down separate

into four little balls

let them rest under a towel

for 5 minutes, that’s all

Uncover, flatten each ball into an oval

it won’t take too much trouble

it makes pop-pop sounds

as you press out all the bubbles

Into each oval put 2 ounces of the best

chopped up chocolate you can buy

try Favergi -- it’s French!

Fold each oval into a loaf

pinch the seam closed

tuck under the ends

put in a greased baby loaf pan to doze

under waxed paper for 20 minutes it will rise

now preheat the oven

375 degrees Farenheit is wise

20 minutes later

pop the breads into the oven

set the timer for 25 minute — perfect for more lovin!

the bread is done when the top is golden

the bottom sounds hollow when you tap it

take one aside, in aluminum foil -- wrap it!

Stick it in the freezer save it for a rainy day

but eat the others while they’re warm

and you’ll hear your darlin’ say

“this is the most delicious bread!

I must have the recipe!”

guess what? now you do!

Bon apetit!

I flipped those flapjacks in the pan

smothered ‘em with syrup

covered ‘em with spam

put tobasco on your scrambled eggs

jelly on your toast

get ready for the kind of meal I know you gonna love the most

Popovers muffins bagels and lox

And your favorite petit pain au chocolat

squeeze those oranges

grind them beans

it’s time for Sunday Breakfast

wake up, darlin’ Sunday Breakfast

time for Sunday breakfast with Christine

CHRISTINE’S PETIT PAIN AU CHOCOLAT RECIPE

(Start the night before)

1 packet yeast (1 Tablespoon)

1/4 teaspoon ground ginger

approx 3-1/2 to 4 cups all purpose unbleached flour

1/4 cup nonfat dry milk powder

2 Tablespoons sugar

2 teaspoons salt

3 Tablespoons softened unsalted butter

1-1/4 cups water (total amount)

8 oz. milk chocolate (Favergi or Ghiradelli are excellent)

4 buttered baby loaf pans

1. In a medium size bowl, dissolve 3/4 cup hot water, 1/4 teaspoon ground ginger and 1 packet yeast. Stir, then mix in 1 cup of flour. Stir with a big wooden spoon til it’s all mixed. Thencover bowl tightly with plastic wrap and leave it on the counter overnight. It will rise, then fall,

and look like a weird sponge from outerspace.

2. In the morning, stir down the sponge. Then add 1/2 c. warm water, 1/4 c. nonfat dry milk, 2Tablespoons sugar, 2 teaspoons salt, 3 Tablespoons softened butter. Add flour, 1/4 cup at a til you have a good, elastic bread dough. The amount of flour varies, based on humidity, but around

2-1/2 to 3 cups is what you’ll use, but it’s OK if it’s less or more. Dough should no longer be sticky.

3. Turn out onto floured counter and knead for 8 minutes. Add extra flour a tiny bit at a time if itis still sticky. It will be smooth and shiny after 8 minutes and feel ‘alive.’

4. Put in a greased bowl, cover with plastic, let rise for 1 hour.

5. Punch down, separate into 4 small balls, cover with a towel and let rest for 5 minutes.

6. Flatten each ball into an oval, kneading out the bubbles, then place approximately 2 oz. of cut up Favergi milk chocolate into each oval, fold over, pinch tightly closed, fold under ends, then put into a greased baby loaf pan. If you can’t find Favergi, use a good baking chocolate like

Ghiradelli. You can use semi-sweet chocolate instead of milk chocolate if that’s your favorite.

7. Line up the 4 baby loaf pans and cover with a sheet of wax paper. After 20 minutes, preheat over for 375 degrees. Let bread rise for another 20 minutes while oven is preheating.

8. Uncover breads, then place them in the oven, spaced apart. Bake for approximately 25 minutes. Top of bread should be golden brown. Tap the bottom of loaf and it should sound ‘hollow.’ Cool on a rack for 20 minutes, and serve very warm. Or wrap in aluminum foil and freeze. When you are ready to serve it, thaw, then place in a 200 degree oven for about 15

minutes to soften the chocolate. Or zap it in the microwave for 90 seconds or so (but unwrap it first!) Enjoy!

Christine: vocal/guitar