twigg studios

A British baking blog, food photography

chocolate swirl bread

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this bread reminds me of a zebra because of the stripes running through it. once baked i sliced it and put it under the grill and added some butter and we had it for breakfast.
 homemade bread is best on the day its made so i adapted a cholla loaf
recipe to make it smaller so there wouldn’t be a giant loaf that would be wasted.
the bread is similar to a babka loaf with the chocolate layer.

makes one small loaf
recipe
250g (about 2 cups) strong white flour
3g salt
20g (about 6 tbsp) caster sugar
7g sachet of dried instant yeast
15g  butter (3/4 tbsp)
1 egg
25ml warm milk
90ml water
tip the flour in to a large mixing bowl, add the salt and sugar to one side of the bowl and add the yeast to the other.
add the butter,beaten egg and warm milk (not to hot)
turn the mixture around with your hand while adding half the water.
continue adding water until you have picked up all the flour in the bowl, you may need to add more or less you want the dough to be soft but not soggy.
knead for a minute in the bowl then tip out on to a floured work top and knead to 5-10 minutes until soft and smooth. place dough in an oiled bowl and cover with cling film and put in a warm draft free place for at least an hour or when it has doubled in size.
while the dough is proving make the chocolate layer
for the chocolate layer
1/3 cup milk
1 egg white
1/4 cup sugar
half cup flour
5 tbsp cocoa
2 tbsp butter
in a pan heat the milk and bring it to the boil, remove from heat. in a mixing bowl add the flour, cocoa, sugar, egg white and butter then slowly pour in the hot milk while whisking the mixture to temper the egg whites, pour back into the pan and stir over a low heat for a minute.
line a tin with cling film
pour mixture in and wrap up into a square and put in freezer until dough ready.
flour the work surface and roll dough out into a big rectangle.
remove the chocolate layer from the freezer place on top of dough and fold over the dough and seal the chocolate layer in like a parcel,
then roll out in to a large rectangle again then fold one end a quarter of the way in and fold the other side over and on top (like you do when making puff pastry)
turn around to the left and roll out again into a rectangle and fold again in the same way 3 more times, line a loaf tin and roll up dough to fit in, cover with cling film and leave to rest again to about an hour until its doubled in size again,
preheat oven to 200c
bake for 25 30 minutes until the bread sounds hollow when tapped at the base.

sew chatty
not just a housewife
sew can do

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13 Comments

  4. Hi Aimee,
    I am visiting from Silver Pennies and had to come see your fabulous chocolate swirl bread. Beautiful blog and photography. You have a new follower – looking forward to discovering more.
    Have a great Sunday.

    Robyn @ simply fresh dinners

  5. Looks delicious! For those of us across the pond, strong white flour is probably bread flour, yes? And caster sugar is white granulated sugar? I've tried some Nigella Lawson recipes that didn't go so well so I thought I'd just double-check! ~Ali from Pies & Puggles

  10. Oh yum!! Thank you so much for sharing your fantastic project on The Inspiration Board at homework. I featured you today! Have a great weekend.

    carolyn
    homework &
    DETAILS

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