CHOCOLATE SWIRL BREAD

This Chocolate Swirl Bread surprised my family and friends, it tastes so good. Don't be intimidated by the process of making the yeast bread, it's surprisingly  easy if you follow the basic steps.

If you have to choose a perfect time of the day to eat Chocolate Swirl Bread, it's probably snack time -  time when you come home from school or work and your  mom/wife   prepares  something warm and sweet to revive your fatigued  day.

For smoother spreadable filling, I strongly  suggested that you use icing sugar but this time had used castor sugar  since that was available in my pantry.  If you're pressed for time, opt for ready made chocolate spread for the filling.

CHOCOLATE SWIRL BREAD
Serves :    10

2 1/2 cup all purpose flour
2  tsp instant yeast
1/2 tsp salt
3 tablespoon  sugar
1  cup milk removed 2 tablespoon
3 tablespoon  butter

CHOCOLATE FILLING
4 tablespoon butter softened
1/4 cup  icing  sugar
2  tablespoon cocoa powder

METHOD FOR CHOCOLATE FILLING

Beat butter and sugar until well mixed. Mix in the cocoa powder, stir until well incorporated.

METHOD

Whisk together flour, yeast. salt and sugar in a mixing bowl.

Place milk and butter in a small pot, cook until butter is melted. Remove and cool until warm.

Add milk mixture to the flour. By hand or using electric mixer, beat with low speed until the flour mixture is moistened. Increase the speed to medium, scraping down the sides of the bowl until the dough is smooth.

Transfer the dough to a lightly floured surface, knead until elastic for 2 minutes.

Place the dough in the same mixing bowl, cover and let rise until it doubles for 1 hour or more.

Transfer dough to the work surface, punch it down, return to the bowl, cover and let rest for 10 minutes.

Roll out dough into 10 x 14 in rectangle. Spread with chocolate filling  leaving 1/2 in border on each side.

Starting from the short side, roll the dough into a log.

Cut the log in half length wise.  Pinch together one end, braid the halves over each other to create a large twist. Pinch the ends together.

Carefully transfer into loaf pan, the filling should be facing up and exposed.  Let sit and covered  for  1 hour.

Preheat oven @ 190 C, bake until golden for 25-30 minutes. Let cool in pan for 5 minutes, transfer onto rack to cool.

 Connect with me:

FACEBOOK /   INSTAGRAM /   YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  

/  GOOGLE+  /  TWITTER  /  PINTEREST