Twisted Chocolate Bread | Recipes

Twisted Chocolate Bread

(6) Ratings:
Prep Time:
Baking Time:
Makes:2 loaves (16 slices each)
Freezing:excellent

Your kids will love helping you twist up this delicious chocolaty bread made with our Soft and Simple White Bread Video Technique.

Ingredients

Bread Dough

1 tsp 5 mL sugar
1/2 cup 125 mL warm water (110-115°F/45-56°C)
1 envelope 8 g active dry yeast (2 1/4 tsp/11 mL)
1 cup 250 mL milk
2 tbsp 30 mL butter
2 tbsp 30 mL sugar
1 1/2 tsp 7 mL salt
1/2 cup 125 mL warm water (110-115°F/45-56°C)
5 1/2 cups 1375 mL Robin Hood® Best For Bread Homestyle White Flour, divided

Filling

¼ cup 50 mL butter, softened
½ cup 125 mL sugar
2 tbsp 30 mL cocoa powder
1 cup 250 mL chopped semi-sweet chocolate

Directions

  1. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast mixture to large bowl.
  2. Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  3. Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
  4. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
  5. Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
  6. Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  7. Combine sugar and cocoa powder in a small bowl.
  8. Punch down. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
  9. Roll each portion into an 8” x 20” (20 cm x 51 cm) rectangle.
  10. Spread butter evenly over dough, sprinkle with cocoa mixture. Sprinkle with chocolate.
  11. Roll up tightly from the long side into a log.  Seal seams together. Twist dough in a figure eight. Twist once more in the same direction. Place in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
  12. Let rise in warm place until dough rises to top of pan in centre and corners are filled (45 to 60 minutes).
  13. Bake at 400°F (200°C) on lower oven rack for 30 to 35 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.

Tips

  • Replace Robin Hood Best for Bread Homestyle White Flour with Robin Hood Best For Bread Whole Wheat or Multigrain.
  • This recipe makes 2 loaves. For 4 loaves, simply double all of your ingredients.

Nutritional Information

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