Chocolate Swirl Bread
1 1/4 tsp (4g) active dry yeast (15 g fresh yeast)
¼ cup (50g) sugar
1/3 cup (80ml) lukewarm milk
Let sit for 5 minutes
2 2/3 cups (330g) all-purpose flour
3 tbsp (45g) sugar
1/2 tsp (2g) salt
Whisk to combine
1/3 cup (80ml) lukewarm milk
1 egg, beaten
3 tbsp (40g) butter, melted
1 tsp (5g) vanilla extract
Start kneading the dough until it pulls away from the sides of the bowl
Divide in two
Shape into a ball
Transfer to a greased bowl
2 tbsp (16g) cocoa powder
1 tbsp (15ml) milk
Continue kneading until mixed well
Transfer to a greased bowl
Cover and rest for about 1 hour |until doubled in size
On an oiled surface roll the dough into about a 8x12 inch (20x30cm) rectangle
Repeat with the chocolate dough
Place chocolate dough over the vanilla dough
Continue rolling to about a 8x16 inch (20x40cm) rectangle
Cut about 10 strips
Continue rolling
Transfer to a 8½x4½-inch ( 1 liter capacity) loaf pan lined with parchment paper
Let it rest for 30 minutes to room temperature
…meanwhile preheat the oven to 350ºF (180ºC)
Brush with beaten egg
Reduce oven to 320ºF (160ºC)
Bake for about 40 minutes Cover with aluminum foil after about 15 minutes if browns too fast
Let cool completely