I have always been fascinated with sweet bread. I loved everything about it. And who does not love chocolate? Personally, I adore chocolate. So thought of making chocolate swirl bread instead of sweet white bread. When you make your own bread at home, you have the opportunity to add ingredients that you like or eliminate that you do not like. I’ve been experimenting with the ingredients to add flavors to the bread since then I started baking at home. I am happy that I got the bread that I wanted. It’s rich, sweet, buttery, soft, and fluffy with an overwhelming chocolate smell and aroma of freshly baked bread. This is eggless bread so that anybody can make it at home for their own convenience.
Prep Time: 2 hours
Baking Time: 45 minutes
Servings: 2 loaves
Ingredients:
For the chocolate dough :
1 and 1/2 teaspoon active dry yeast
1 cup warm water
3 tablespoons granulated sugar
1/3 cup cocoa powder
1 teaspoon salt
1/8 cup of vegetable oil
3 cups all-purpose flour
For the white dough :
1 and 1/2 teaspoon active dry yeast
1 cup warm water
3 tablespoons granulated sugar
1 teaspoon salt
1/8 cup of vegetable oil
3 cups all-purpose flour
Other ingredients:
1/2 cup sweet milk chocolate chips
1 tablespoon melted butter for brushing)
Methods:
In a glass, dissolve the yeast in the cup of warm water and sugar, and let sit for 5 minutes.
In the mixer bowl, Add the salt, 3 cups of flour, and stir to combine.
Using a dough hook, mix at low speed and gradually add the oil and cocoa powder and the yeast mixture and knead until a soft ball of dough forms and clears the sides of the bowl, about 5 minutes.
Place the dough in a lightly greased bowl and turn it over, so it is completely coated. Cover with plastic wrap and keep it in a warm place to rise until doubled in size, about 1 hour.
Similarly, make the white dough and place the dough in a lightly greased bowl and let it rise to double in 1 hour.
Punch the air out and knead again to make a soft dough.
Make 2 parts of each dough - cocoa powder one and the white one.
Then roll out the white dough first and then roll out the chocolate dough.
Make the white dough a little larger than the chocolate one.
Place the chocolate layer on top of the white dough.
Next, sprinkle a good amount of chocolate chips.
Then roll the dough as shown in the video.
Keep the rolled dough in a bread tin for 30 mins to proof.
In the same way, make the other rolled bread, put it in another bread tin, and let it prove for 30 mins.
Preheat the oven at 375°F.
Bake the bread for 45 mins.
Turn the dough out onto a clean, lightly floured surface.
Remove from the oven and immediately brush with the melted butter.
Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.
Enjoy the freshly baked, slightly sweet swirl chocolate bread!
Full video of the bread making:
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