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Chocolate Swirl Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 24 Jan 2010 16:39:26 -0800
v110.n003.4
* Exported from MasterCook *

                            Chocolate Swirl Bread

Recipe By     :Flo Braker
Serving Size  : 36    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Chocolate/Cocoa                 Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Bread Dough:
    2               cups  whole milk
    1            package  active dry yeast
    2        tablespoons  sugar
    3        tablespoons  canola oil
    4 3/4           cups  flour -- to 5
    2          teaspoons  table salt
                          Chocolate Filling:
    4             ounces  bittersweet chocolate (70%) -- very finely chopped
    1         tablespoon  sugar -- plus 1 tablespoon
    1           teaspoon  sugar
    2          teaspoons  unsweetened cocoa powder

Dough: Heat milk to 100F to 110F. 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" loaf pans; line bottoms with parchment paper.

On a very lightly floured work surface, roll one portion of dough 
into a 16 x 7" 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 375F. 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


Source:
    ""The Simple Art of Perfect Baking""
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 84 Calories; 2g Fat (19.2% 
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 
2mg Cholesterol; 136mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Enjoy this bread plain or with butter, or make 
sandwiches of peanut butter and thinly sliced bananas, or whipped cream cheese.

NOTES : The dough is rolled out on a floured board, then sprinkled 
with a mixture of grated chocolate, sugar, and cocoa powder, and 
rolled into a loaf.

Enjoy this bread plain or with butter, or make sandwiches of peanut 
butter and thinly sliced bananas, or whipped cream cheese. To freeze 
for up to 2 weeks, wrap each loaf tightly in plastic wrap, slip into 
a plastic baggie and overwrap with aluminum foil. To defrost, remove 
loaf from freezer and let come to room temperature in its original 
wrapping. To refresh the bread, unwrap, and bake in a 300F oven until 
it feels warm to the touch, about 10 to 15 minutes.

PER SLICE (18 per loaf): 100 calories, 2 g protein, 17 g 
carbohydrate, 3 g fat (1 g saturated), 2 mg cholesterol, 137 mg sodium, 0 fiber.