Chocolate Bread with a Cream Cheese Swirl

Yes. Chocolate Bread.. with a Cream Cheese Swirl in the middle.  Be careful.. people may argue over the last piece at your next family dinner or potluck. It also goes great toasted with some  Strawberry Chocolate Mint Jam  heaped on top.

I found a recipe I liked in this great book: 200 Fast & Easy Artisan Breads and then adapted it to my own Bread recipe.

Recipe:

1/4 cup Unsweetened Cocoa

1/2 cup Honey

2 teaspoons Sea Salt

5 teaspoons Bread Yeast

3 Tbsp Sunflower oil

2 cups of Lukewarm Water

1 cup of Yogurt

6 + cups of Flour

1 cup of Chocolate Chips

Cream Cheese Filling:

250g Cream cheese softened

1 egg yolk

1/4 cup Honey (or sugar)

2 tbsp flour

1 tsp vanilla extract

Glaze:

1 cup icing sugar

1/4 cup whole milk

1 tsp vanilla extract

Throw Cocoa, Honey, Sea Salt & Oil into your Mixer.

(When you measure your honey out, place it in a 2 cup glass measuring cup – this way you won’t need sugar to start your yeast.. after you pour your honey in the mixer, add 1/4 cup warm water to your 2cup glass measuring cup with your yeast and let sit until it bubbles up.)

Add Flour and then Yeast. Stir until combined, then add yogurt and the rest of the water. Mix until smooth ball. You may need to add more flour (too sticky), or water (too dry) Fold in Chocolate Chips.

Let rise for an hour. Line your cookie sheet with parchment paper & Make Cream Cheese Filling while you wait.

Punch down the risen dough, and knead it back into a ball. Divide into two. Roll out your first piece until flat and about an inch thick. Spread half of the cream cheese filling on it. Roll it back up, tucking in the ends, and pinching them shut. Place it on your cookie sheet. Repeat with the second piece of dough.

Let rise 30 minutes.

Bake @350F for 30 minutes. cool on wire racks. Once cool, brush on glaze.

Enjoy! (if you get a piece – it disappears quickly)