Homemade Chocolate Swirl Bread

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Homemade bread with a twist!



320g All-purpose flour
7g Active dry yeast
1/2 teaspoon Salt
20g Sugar
60ml Milk
57g Unsalted butter
1 teaspoon Vanilla extract
4 Eggs


110g Chocolate
4 tablespoons Unsalted butter
85g Icing sugar
1 tablespoon Cacao powder



Whisk together the flour, salt, sugar and yeast in a large mixing bowl.

In a saucepan, tip in the milk and butter and cook over a low heat until the butter melts.

Tip in to the flour mixture and add three eggs and the vanilla. Beat the mixture until the dough is smooth. Lightly flour a clean surface and knead the dough until elastic. This should take around 2 minutes.

Place the dough in the mixing bowl, cover with clingfilm or a clean towel and place in a warm area. Leave to rise for an hour.

Repeat the process of kneading the dough on a work surface, return to the mixing bowl, cover and leave to rest for 15 minutes.

Melt the chocolate and butter together in a microwave. Tip in the icing sugar and cacao powder and mix.

Line a loaf tin with baking paper and roll out the dough into a rectangle shape. Spread the chocolate mixture on top leaving space around the edges and roll the dough in to a log shape.

Cut the loaf in half (length-ways) and plait the pieces together in to a large twist. Pinch the ends together and place in to a baking paper lined loaf tin.

Beat an egg, brush the top of the loaf with the egg and leave to sit for 30 minutes.

Heat the oven to 180C and bake the loaf until golden brown. This should take around 40 to 50 minutes.

Leave the loaf to cool in the pan for 5 minutes then carefully remove from the tin and place on a wire rack to cool.

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