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Chocolate Swirl Bread




Source of Recipe


Internet


List of Ingredients




Bread Dough

2 cups whole milk
1 package active dry yeast
2 tablespoons sugar
3 tablespoons canola oil
4 3/4 to 5 cups flour
2 teaspoons table salt

Chocolate Filling
4 ounces bittersweet chocolate (70%), very finely chopped
1 tablespoon + 1 teaspoon sugar
2 teaspoons unsweetened cocoa powder


Recipe



Dough: Heat milk to 100° to 110°. Pour into the bowl of a heavy-duty mixer, fitted with a paddle attachment; sprinkle yeast and a pinch of the 2 tablespoons sugar over milk. Let sit about 5 minutes. Add remaining sugar and oil; mix until blended. Add 2 cups flour. Beat until smooth. (Dough will be soft.) Add 2 1/2 cups flour and the salt; mix to combine. Replace paddle with a dough hook. Knead until smooth and elastic, about 8 to 10 minutes. If dough is still sticking to sides of bowl and is sticky to touch, add more flour, 1 tablespoon at a time. Resist adding too much flour or dough will be too stiff. After adding about 4 3/4 cups flour, transfer dough to a work surface. Knead by hand. When dough no longer clings to your hand (though it can still feel a bit tacky) you don't need to add any more flour. Resist adding a lot more flour (add only a tablespoon or two). Continue to knead until it is a moderately firm dough.

Place in an oiled bowl, turning to grease top. Cover bowl with plastic wrap. Let rise in a warm place for 1 to 2 hours, until doubled in bulk. (To test if dough has doubled, poke a finger in it. If indent remains, the dough is ready for the next step).

Filling: Blend together chocolate, sugar and cocoa; set aside.

Shaping: Punch down dough, and work it briefly and gently with your hands to press out bubbles. Divide dough in half; cover and let rest for 10 minutes.

Lightly grease two 8 x 4 x 2 1/2-inch loaf pans; line bottoms with parchment paper.

On a very lightly floured work surface, roll one portion of dough into a 16 x 7-inch rectangle; with a short side of rectangle facing you, sprinkle half of the chocolate mixture over lower two-thirds of the dough, leaving an inch border free of filling. Beginning with short side nearest you, roll up jelly-roll fashion; pinch seam to seal and keep chocolate filling from bubbling out (it's not necessary to pinch the ends closed). Place seam-side down in prepared pan. Repeat with the remaining dough.

Sprinkle flour lightly over top of each loaf. Cover lightly with a cloth towel and set aside in a warm place until doubled in bulk, about 45 to 60 minutes.

Adjust rack in lower third of oven; preheat oven to 375°. Bake for about 45 minutes, or until golden brown and loaves sound hollow when tapped. Remove the loaves from pans to cooling racks. Let cool for at least 2 hours before slicing (with a serrated knife).

Yields 2 loaves