Chocolate Swirl Milk Bread

Chocolate Swirl Milk Bread 🍞🍫

This Chocolate Swirl Milk Bread combines a soft, fluffy texture with a gorgeous marbled chocolate design. Delicately sweet, it’s ideal for breakfast, snacks, or even dessert. Whether served plain or dressed up with toppings, this bread is sure to impress both your taste buds and your eyes!

🟣 Ingredients

For the Dough:

• 3 cups (375g) bread flour
• 1/4 cup (50g) granulated sugar
• 1 tsp salt
• 2 tsp instant yeast
• 3/4 cup (180ml) warm milk (around 100°F or 38°C)
• 1 large egg
• 3 tbsp (45g) unsalted butter, softened

For the Chocolate Swirl:

• 2 tbsp (15g) unsweetened cocoa powder
• 1 tbsp (15g) granulated sugar
• 1–2 tbsp milk (as needed to form a paste)

For the Egg Wash:

• 1 egg, beaten with 1 tbsp water

🟪 Step-by-Step Instructions

Step 1: Make the Dough

1. In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.
2. Add the warm milk and egg, mixing until the mixture forms a shaggy dough.
3. Add the softened butter and knead for 8–10 minutes by hand (or 5–7 minutes with a stand mixer and dough hook) until the dough is smooth and elastic.

Step 2: Prepare the Chocolate Mixture

1. In a small bowl, mix the cocoa powder and granulated sugar.
2. Gradually add milk (1 tablespoon at a time) to form a smooth, spreadable paste.

Step 3: Incorporate the Chocolate Swirl

1. Divide the dough into two equal portions.
2. Knead the chocolate paste into one portion until it is evenly incorporated and chocolate-colored. Dust your hands or the surface lightly with flour if needed.
3. Cover both doughs and let them rise in a warm place for about 1 hour, or until doubled in size.

Step 4: Shape the Dough

1. After rising, punch down both doughs to release air.
2. Roll each dough into a rectangle (approximately 8×12 inches) of similar size.
3. Place the chocolate dough rectangle on top of the plain dough rectangle.
4. Roll them together tightly from the short side to form a log. Pinch the seam to seal and tuck in the ends.

Step 5: Second Rise

1. Place the rolled dough log into a greased 9×5-inch loaf pan.
2. Cover with a damp cloth or plastic wrap and let it rise for 45 minutes to 1 hour, or until puffed up.

Step 6: Bake the Bread

1. Preheat your oven to 350°F (175°C).
2. Brush the top of the dough with the egg wash for a golden finish.
3. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped.
4. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🌟 Serving Suggestions

• Slice and enjoy plain, or lightly toast and spread with butter, jam, or cream cheese.
• For an extra treat, drizzle slices with melted chocolate or dust with powdered sugar.
• Pair with coffee or tea for a cozy snack or breakfast.

❓ Frequently Asked Questions

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but the bread may be slightly less chewy. Bread flour is preferred for its higher protein content, which helps develop a better structure.

Q: What if I don’t have instant yeast?
A: You can substitute active dry yeast. Dissolve it in the warm milk first and let it sit for 5 minutes before adding it to the dry ingredients.

Q: How do I store this bread?
A: Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

🚩 Common Mistakes and How to Avoid Them

Mistake: Dough is too sticky to handle.

• Solution: Lightly dust your hands and work surface with flour, but avoid adding too much flour to the dough itself.

Mistake: Bread cracks during baking.

• Solution: Ensure proper kneading to develop gluten and allow enough rising time to prevent cracking.

Mistake: Swirls aren’t distinct.

• Solution: Roll the doughs tightly and evenly to enhance the marbled effect.

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