White Swirl Chocolate Breakfast Bread
Posted By Savita
Chocolate and brown sugar are key ingredients in this bread. It may look like difficult to do, but it is in-fact super easy. Also, detailed steps and photos will make it fun baking project. Chocolate bread does not need many ingredients, but it is all about art of baking fancy bread. Whenever I bake this bread, it comes out super moist, and fluffy. My kitchen fills with aroma of chocolate and fresh baked yeast bread.
Tell me, who does not love that? I am huge fan of fresh baked bread fragrance!!
Two types of breads - white and chocolate gives it nice texture contrast. White Bread adds a crispy exterior and inner chocolate bread is little sweet, lite, airy and moist. Toast it lightly and spread some butter for morning breakfast Or you can layer some Nutella (hazelnut spread) to enhance the taste of chocolate.
If you are at home this weekend, try baking this bread. I bet it will vanish from your kitchen counter in no time.
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White Swirl Chocolate Breakfast Bread
- 1/4 Cup Cocoa Powder
- 2.25 tsp Active Dry Yeast (1/4 oz or 7 grams packet of Active Dry Yeast)
- 3 Cup All-Purpose Flour (plus extra for dusting)
- 1 tsp Sugar
- 2 tsp Coffee (Instant coffee)
- 1 tbsp Olive Oil (for coating bowl)
- 1/4 Cup Brown Sugar
- 1 tsp Salt
- 1.75 Cup Water (1 & 2/3 cups luke warm)
DirectionsHide Step Photos
1. In a small bowl, mix 1/4 cup brown sugar, 1/4 cup cocoa powder, instant coffee and keep aside.2. In two separate wide bowls, add 1/2 cup lukewarm water and 1/2 tsp sugar in each and mix well. Sprinkle 1/2 packet of active dry yeast on each and leave for yeast to poof (10 minutes untouched), until mixture is foaming.
Additional NotesFoaming confirms yeast is active and will make good fluffy bread.
3. White Dough - In one of the bowl with poof yeast, add 1 and 1/2 cup flour, 1/4 cup warm water, 1/2 tsp salt. Knead this mixture for 5 minutes to build the gluten. Transfer the dough to oiled bowl and cover to rise in a warm place until double in size. about 2 hrs.4. White Dough - Dough will look like this after 2 hrs or so.
5. Chocolate Dough - In other bowl with poof yeast, add 1 & 1/2 cup flour, cocoa mix made in step -1, 1/2 cup warm water, 1/2 tsp salt.6. Chocolate Dough - Knead this mixture for 5 minutes to build the gluten. Transfer the dough to oiled bowl.
7. Chocolate Dough - Cover to rise in a warm place until double in size. about 2 hrs. Dough will look like this after 2 hrs or so.8. Transfer the white dough to a flour dusted work board. Roll using roller pin to about 11 inch wide and 7-8 inch long rectangle. Keep aside. On other board, roll chocolate dough to 9 inch wide and 6 inch long rectangle. Layer chocolate dough on white dough and roll to make log.
9. Transfer the dough to an 9" bread loaf pan. I have used non-stick pan.10. Preheat oven at 425 degree F. Dust the top with 1 tsp dry all purpose flour. Cover with dry kitchen towel and let it rise at room temperature for 1 hr or until dough is about 1 inch out of the loaf pan.
11. Bake in preheated oven in middle rack for 10 minutes at 425 F. Then lower the oven temperature to 375 F and continue baking for 25 minutes or until top is nice light brown and bread sounds hollow when tapped at the bottom. Transfer bread to a cooling rack, let it cool completely before slicing. Toast it, apply some lite butter and enjoy!!
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