Chocolate swirl bread

I never thought baking bread would be a delicate process. The problem with me is I have no patience Gggrrr!!! I just couldn’t wait for the yeast to work its magic or let bread cool down completely before slicing it… and then finally all I had to do was after baking, throw myself out of the house and not come back for hours. !!! And the hard work pays off … officially this is my first bread (technically 3rd. I don’t count the first two because they could not be called bread in any way) and this one had to be good because of the magic ingredient “CHOCOLATE” yummmmm…


1 teaspoon granulated sugar
2 ½ teaspoon dry yeast
1 cup warm 1% low-fat milk (110 degree Fahrenheit)
6 tablespoon granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
2 egg yolks, lightly beaten
7.5 ounces all-purpose flour, divided
5.58 ounces bread flour
5 tablespoon butter softened
Cooking spray

½ cup granulated sugar
3 tablespoons unsweetened cocoa
¼ teaspoon salt
4 ounces semisweet chocolate, finely chopped

1 tablespoon powdered sugar
½ tablespoon all-purpose flour
½ tablespoon butter, softened


  • For the dough, dissolve 1 teaspoon sugar and yeast in warm milk for 5 min. stir in 6 tablespoons of sugar, vanilla extract, 1/4 teaspoon salt and the egg yolk. Lightly spoon 6 ounces all-purpose flour and the bread flour into the milk mixture. Kneed till well blended (about 2 min). Add butter and kneed it till it blends well. Scrape dough onto a floured surface (dough will be very sticky). Add the remaining 1.5 ounces all-purpose flour and kneed till it forms a smooth and soft ball.
  • Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let it rise in a warm place, draft free, 1 ½ hours or until it doubles in size. (Gently press 2 fingers into the dough if the indentation remains, dough has risen enough.) Punch dough down; cover and let the dough rest for 5 min.
  • Line the bottom of a 9×5-inch loaf pan with parchment paper; coat sides of a pan with cooking spray
  • Prepare the filling by combining sugar, cocoa powder, salt and the chopped sugar.
  • Place the dough on generously floured surface, roll dough into an approximately 16inch square. Sprinkle the filling all over the dough, leaving a ¼ – inch boarder around the edges. Roll the dough tightly, jelly roll fashion, and pinch the seams, ends to seal. Holding dough by ends, twist dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let it rest for 45 min or until it doubles in size.
  • Preheat the oven to 350 degree Fahrenheit or 175 degree Celsius.
  • To prepare the streusel, combine caster sugar, all-purpose flour and butter, stirring with a fork until mixture is crumbly. Sprinkle streusel evenly over dough. Bake at 350 for 45 min or until the loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 min on a wired rack, remove from pan, and cool completely on a wire rack before slicing.

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