As you can probably tell, I like mixing stuff in with the bread. This time instead of cinnamon I thought I’d try something else Sidney would like, chocolate.
Chocolate Chip Swirl Bread
1/2 cup warm water
2 cups water
1 1/2 t yeast
1 t kosher salt
2 T brown sugar
6 cups flour
3 t softened butter
1/2 cup semi-sweet chocolate chips (or whatever type of chocolate you prefer)
Combine the warm water with the yeast and sugar in a bowl and let it get foamy for 5 minutes or so. Add the remaining water.
Combine the dry ingredients in the mixer and let it mix for 30 seconds. Add in the softened butter and wet ingredients slowly and let it mix for about a minute. If it’s still sticking to the sides, add a little more flour. If it’s clumpy add a little more water.
Put the dough in a bowl sprayed with Pam and let it rise for an hour. Cover the bowl with plastic wrap sprayed with Pam.
Flatten the dough into a rectangle about 12 inches long. Chop the chocolate chips into small bits and sprinkle them over the rectangle as you roll it up into loaf form. Put the loaf in the loaf pan. Cover that with plastic wrap sprayed with Pam and let it rise another 45-60 minutes.
Preheat the oven to 375F. Brush the tops of the loaves with melted butter and sprinkle more chocolate bits on top.
Bake for 30 minutes at 375 F. You’ll want to brush the top with butter again if you like the crust extra soft.