A Chocolate Chip Swirl Bread You Will Love

Just when I thought I had given up on breakfast in preference of shakes with the pretext of: ‘it’s too hot to bother’ (when indeed, I’m just trying to lose a pound or two), an idea pops in my head for this chocolate chip swirl bread. Do I regret it? Somewhat, I blame it on David Lebovitz or Zoe bakes‘ raspberry swirl bread for the inspiration. I stupidly console myself by saying: “at least I will put less sugar in my coffee with all that chocolate in the bread”.

However, let’s be real … I know better. Yes, the bread is seductively moist and soft and promise your tooth won’t fall off because of me sweet, and just almost everything I need to make a miserable morning less s£!$ty. But the rooibos strawberry cream tea will not be had without sugar! Regardless of how much of a delicious distraction this chocolate chip swirl bread is.

I was watching Massimo Boturra’s igtv on making chocolate mousse using leftover Easter chocolate. And considered getting creative by melting the chocolate into the dough. But dear reader, I just couldn’t see myself handling a failed loaf. So chocolate chip it was, but I’m not complaining. And who doesn’t like a little chocolate treat for breakfast? I mean, I could think of worse ways to start the day. 

Preparing the Chocolate Chip Swirl Bread Dough

Kneading-What to expect: This is a very wet dough that needs a stand mixer. There is no need to add more flour.

Windowpane test: As this is quite a wet dough, you need to wet your hands with a little water and then proceed to pull up the dough to perform the test. If it passes the test, then tip the dough into a lightly buttered bowl covered in cling film to double in size in a draught-free place.

Chocolate: I used home-cut chocolate chips. But I would recommend using ready-made chocolate chips as they have smoother edges which will make it easier to roll and shape. The end result will also look better as you won’t have chocolate crumbs spotting the top of your bread. Or you can tuck in the chocolate after the second rise.

I like a combination of dark and milk chocolate so that is what I used. However, use the type of chocolate you like/prefer. You do not need to mix the two.

Baking: I highly recommend baking the bread on the second last rack of the oven. This gives the bread the time it needs to bake without over-browning. The bread needs a good 25 minutes or so to bake. So cover the bread with cling film after roughly 18 minutes to be on the safe side.

This chocolate bread is inspired in part by my Cornebun recipe which is without chocolate.

Please give the chocolate chip swirl bread a thumbs up below.

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Print Recipe

Chocolate bread

(+20 rating, 4 votes)

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Breakfast – International

By Angela – Serves: 7

Prep Time: 30 minutes – Cooking Time: 25 minutes – Total Time: 3 hours 30 minutes

A soft chocolate chip swirl bread recipe that can be made into one loaf or buns. It's the stuff made for bake sales, to impress or give yourself a little treat.

Ingredients

• 350g bread flour
• 1 tsp cinnamon
• 40g granulated sugar
• 8g instant yeast
• 110ml whole milk (lukewarm)
• 8g sea salt
• 2 medium eggs (110g)
• 150g unsalted butter (room temperature)
• Dark/Milk Chocolate 180g (90g dark & 90g milk chocolate)

Instructions

1

Stir the instant yeast into the flour and cinnamon

2

Make a well in the flour and add the salt to one side

3

Pour the milk into the 'well' followed by the eggs and knead until incorporated.

4

After the milk & eggs are blended into the dough, add the butter a tablespoon at a time (waiting between each addition to make sure the butter has been mixed in before adding in some more).

5

Knead on medium-high speed for 15 minutes then on high for 3 minutes

6

Tip the dough into a lightly buttered bowl and leave to double in size covered with cling film in a warm draught free place

7

When the dough is doubled in size turn it into a floured surface and gently knead for 30 seconds.

8

Roll it into an 11 x 7-inch rectangle (the long side should be facing you) and evenly spread the chocolate chips over the dough

9

Roll the dough (lengthwise) into a log. Using a sharp knife cut the dough through the middle (lengthwise) resulting in two 'chocolate filled dough logs'

10

Line a baking tray with parchment paper

11

To fold the dough: Hold one piece and gently fold it over the other forming what looks like a rope.

12

Holding one end in each hand, bring them toward the middle as if forming a melanoma symbol. Tuck the right end of the 'rope' underneath the left side. And the left end of the 'rope' underneath the right side, forming a circle or what looks like a Christmas door wreath.

13

Gently transfer the dough into a round 9-inch baking tin to rise for about 1 hour or until almost double in size.

14

Lightly brush with egg wash (1 whole egg with a dash of milk)

15

Preheat the oven to 200°C

16

Bake on the second rack from the bottom for 25 minutes. Flip the tray halfway for even browning and cover with foil if it starts to darken too much before the 25 minutes are done.

17

Let cool completely before serving.