Are you bored of having the same type of bread over and over again? Come try out our chocolate swirl bread. It consists of chocolate just as the name says, it is not too sugary but it is delicious and tasty. Scroll down to check out the ingredients and recipe.
Ingredients you need:
- 1/2 cup of warm milk
- 1 tablespoon of dry yeast
- 3 tablespoons of sugar
- 2 and 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1 and 1/2 tablespoons of unsweetened cocoa
- 1 and 1/2 tablespoons of chocolate chips
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame seeds
- 1 egg
Yeast left to activate (warm milk, 3 tablespoons of sugar and dry yeast mixed) 
2 and 1/2 cups of all-purpose flour mixed with salt 
Dough before rising 
The dough has doubled in size after 1 hour 
Divided the dough into 2, 1 is bigger than the other 
Unsweetened cocoa sprinkled on the dough 
The dough is kneaded for and spread again 
1 and 1/2 tablespoons of chocolate chips 
Placed the cocoa dough on the other dough 
Loaf tray is greased with margarine 
The dough placed in the loaf tray 
The dough after rising for 1 hour 
1 and 1/2 tablespoons of sesame seeds 
1 egg mixed with 1 tablespoon of water 
Egg wash applied on the dough and sesame seeds sprinkled on top 
Chocolate Swirl bread after baking for 45 minutes 
Chocolate swirl bread is sliced and ready to eat
Recipe:
- Put 1 cup of warm milk in a bowl add 3 tablespoons of sugar, stir it well then sprinkle 1 tablespoon of dry yeast cover it and let it sit for 10-15 minutes to activate the yeast.
- In a separate bowl, sieve 2 and 1/2 cups of all-purpose flour add 1/2 a teaspoon of salt mix well, and set it aside.
- Gradually add the flour into the milk and yeast mixture as you mix until it is
- Add 1 tablespoon of vegetable oil to the dough brush it well on the dough and cover it. Leave it for 1 hour to 1 and 1/2 hours for the dough to rise.
- Dust your working area with all-purpose flour and rolling pin as well.
- Divide the dough ratio 3:1, 1 portion should be 3/4 of the dough. Spread the dough using a rolling pin, set it aside
- Spread the other dough then sprinkle 1 and 1/2 tablespoons of unsweetened cocoa on it. Knead the dough to mix the cocoa and roll it again
- Place the cocoa dough on the other dough.
- Sprinkle 1 and 1/2 tablespoons of chocolate chips and roll the dough gently and tuck the ends
- Grease your loaf tray with butter or margarine
- Gently put the dough in the tray cover it for another 1 hour and let it rise
- Preheat your oven 10 minutes before baking at 250F
- In a separate bowl, beat 1 egg mix it with 1 tablespoon of water. Using a brush, apply the egg wash on the dough and sprinkle sesame seeds on top
- Bake the bread for about 45 minutes at 250F until lightly browned, use a toothpick to check your bread.
- Put 1 tablespoon of vegetable oil in a bowl. Using a brush apply the oil on the chocolate swirl bread as it cools
- Place it on a wire rack to cool for a minimum of 30 minutes to 1 hour before slicing your bread
- Slice your bread and serve it with a cup of tea or coffee. Bon appétit