It’s possible to be partial to a certain type of dough. I suppose any baker who has worked with a lot of dough in the past has one in particular that they favor over the rest. For me, that’s the dough that makes these two lovely loaves of Chocolate and Cinnamon Swirl Breads.
This is my second post in my miniseries of “Conquering Yeast”. Last week, I posted English Muffin Toasting Bread, which is probably one of the easiest-to-make yeast breads ever. This week, we’re making swirl bread. Now, you’re probably thinking, “What? This is supposed to be easy?” My answer is: yep! It takes some time to make, but the dough for this bread is so wonderful that making the bread is easy.
You know how they always say your dough should be soft, smooth, supple, elastic, etc.? This dough is the epitome of that. If you ever wondered what those words really meant, you’ll know as soon as you start putting this dough together. It kneads beautifully, feels like what all of those words say it should feel like, and rises just as expected. I should mention though, that this isn’t just my favorite dough pre-baking, it’s also my favorite dough post-baking, because it product the lightest, softest, most delicate bread imaginable.
Another reason why this recipe is a winner, whether you’re just starting to work with yeast or are totally a pro at it, is because it doesn’t require any kitchen appliances (other than an oven, of course). I think I sometimes forget that great baking doesn’t necessitate a mixer, or a bread machine for that matter. That fact that you can make two gorgeous loaves of dough without any fancy gadgets is truly something worth taking a second to appreciate.
I adjusted this recipe to make two loaves because I always make it that way, one swirled with cinnamon sugar and the other with chocolate. The chocolate is like a chocolate babka (so delicious) and the cinnamon sugar is perfect for any cinnamon lover. Combined with the oh-so-perfect crumb, you get two loaves of bread that I’m sure will grace your kitchen table more than once!
P.S. Mother’s Day is coming up this weekend, and it would of course be super sweet to whip something tasty up for the motherly figure in your life. It occurred to me that I didn’t have a dedicated post lined up for Mother’s Day, because what constitutes a Mother’s Day recipe, really? I thought about it, though, and realized that this recipe is perfect, because it’s one of my mom’s favorites, along with my Choco-Chip Cookies, of course. Plus, these swirl breads really are perfect for a relaxing Mother’s Day breakfast. So, this post is dedicated to my mom. Happy Mother’s Day to mom and every other mother out there! xoPrint
Chocolate and Cinnamon Swirl Breads
The most amazing dough turns into the most beautiful loaves of bread, swirled with cinnamon-sugar and chocolate. This bread is proof that you don’t need any major tools to bake great bread.
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 2 loaves 1x
- 1 cup milk
- 1 stick butter, cut into tablespoons
- 1 cup warm water
- 1 tablespoon plus 1 1/2 teaspoons active dry yeast
- 2/3 cup granulated sugar
- 4 eggs
- 1 tablespoon salt
- 6 1/2 cups all-purpose flour
- milk, for brushing
- 1/4 cup granulated sugar
- 1 tablespoon plus 2 teaspoons ground cinnamon
- milk, for brushing
- 1 cup chocolate chips
- 1 egg
- 2 teaspoons milk
- 1. Combing milk and butter in a saucepan set over medium heat. Once butter has melted, remove from heat and allow to cool until lukewarm.
- 2. Pour water into a large bowl and sprinkle yeast over the top. Stir slowly in a circular motion with a wooden spoon. While stirring, add sugar, eggs, salt, and lukewarm butter/milk mixture (Eggs need not be beaten before adding). Increase the speed of your stirring and add 4 cups of flour. Mix just until the flour disappears into the dough. Add the remaining 2 1/2 cups flour and stir until smooth. If the dough is sticky, add more flour a bit at a time.You may need to add up to 1/2 cup more flour.
- Once the dough is no longer sticky, remove from bowl and place on a lightly floured surface. Knead for 10 minutes, sprinkling more flour onto the dough as needed to prevent sticking. By the end of the kneading, you should have a really soft, smooth, supple dough.
- Place the dough into a large greased bowl and cover with greased plastic wrap. Let rise until doubled in size. For reference, this should take about 2 to 2 1/2 hours. Once risen, punch back once and let rest for 10 minutes.
- While the dough is resting, mix the sugar and cinnamon for the cinnamon filling, and grease two 9″x5″ loaf pans. Split the dough into two halves. While you prepare the first loaf with one half, keep the other half covered in the bowl.
- To prepare each loaf, roll the half piece of dough into an 8″x18″ rectangle, with the shorter side facing you (it’s probably best to lightly flour your rolling surface). Brush milk over the dough, and sprinkle over the filling (either cinnamon sugar or chocolate chips) making sure to evenly cover the entire surface except for 1/2″ on the edge opposite you. It’s important to get up to the edges on the left and right sides so your end pieces have an adequate amount of filling.
- Starting with the 8″ side closest to you, roll the dough up, swiss jelly-roll style. Press the sides of the roll in as you go to keep the total width at 8″. Once you get to the opposite end, press it in to form a seam. Pinch the sides of the dough to seal in the filling. Place the dough into a prepared loaf pan, seam side down. Repeat with other half of dough to make second loaf.
- Let the loaves rise until they are about an inch above the edge of the pan. This might take anywhere from 30 to 90 minutes.
- Once loaves have risen and are ready to bake, preheat the oven to 350 F. Meanwhile, combine the milk and egg for the glaze (if using). Fork or whisk together to break up the egg yolk. Brush this mixture over the loaves (you won’t need it all). Bake loaves in the preheated oven for 30-35 minutes, or until the tops are golden brown. Let cool for 30 minutes before serving.
- I store my loaves in airtight bags in the fridge. Slices of bread can be warmed in the microwave for about 25 seconds before eating.
*While the glaze gives the loaves that nice glossy and golden finish, I don’t love the flavor that it adds to the crust. I suggest either skipping the glaze, or sprinkling some sugar on top before baking, which should offset that darker flavor of the crust.
Recipe Adapted From: Two Fat Als