Chocolate Swirl Bread is a sweet bread which can be eaten on its own without applying any butter, jam, kaya or any other spreads. It is a lightly textured bread made with bread flour, milk, sugar, butter, yeast and egg. The chocolate dough is placed on top of the plain dough and then rolled to be baked. You may add nuts, raisins or chocolate chips in between the dough to add more flavour to the bread.
Ingredients
- 420 g bread flour
- 18 g milk powder
- 60 g sugar (May add slightly more for an even sweeter loaf.)
- 6 g salt
- 55 g butter
- 2 tsp yeast
- 1 grade A egg
- 190 g water
- 10 g Dutch processed cocoa powder
Method:
- Add dry ingredients - bread flour, milk powder, sugar, salt and yeast to the bowl of a stand mixer.
- Add water and egg to the bowl.
- Knead the ingredients till a dough ball is formed.
- Add butter to the dough and knead the dough till all the butter is incorporated.
- Continue to knead till it almost reaches window pane stage.
- Take out the dough and divide it into 2.
- Add cocoa powder to 1 dough. Knead the dough till the cocoa powder is evenly incorporated into the dough. Continue to knead the dough till it reaches widow pane stage. Knead it into a ball and put it into a lightly greased bowl. Cover the bowl with a cling wrap and let the dough rise till double in size.
- Continue to knead the plain dough till it reaches window pane stage. Knead it into a ball and put it into a lightly greased bowl. Cover the bowl with a cling wrap and let the dough rise till double in size.
- Take out the plain dough and roll it into a rectangle (about 1 cm thickness). (I rolled my dough on a slightly greased silicon mat.) Use the width of your loaf pan to guide you on the width of your dough. (I use an 8 inch x 4 inch x 4 inch loaf pan. I greased and lined my pan with parchment paper.)
- Repeat the same for the chocolate dough. Ensure that the size of the rectangle is similar to that of the plain dough.
- Roll up the chocolate dough on the rolling pin and unroll it on top of the plain rectangular plain dough.
- Slightly roll the dough so that they stick to each other.
- Roll up the dough and place them into your loaf pan.
- Let it rise till double in size.
- Before baking egg-wash the top of the dough.
- Bake in a pre-heated oven at 175 deg C for 30-35 minutes.
- Once baked let the loaf sit in the tin for about 5 minutes.
- Remove the loaf and let it cool down completely on a wire rack before slicing it up.