Chocolate Swirl Bread

Found this fantastic recipe from this site through this site. And for the step by step how to roll and shape the dough correctly in order to get the nice swirls can find in this japanese website

I made a few change, I also heating up the milk with the butter ( found that heating up the butter, keeps the liquid mixture at the right temp so as to not kill the yeast). Make sure to take the temp of the heated milk butter mixture; I believe anything over 120 kills yeast as does salt, so make sure to put the salt in with the liquid and the yeast with the dry ingredients.

The final result came out very satisfying. Nice texture, nice crust, wonderful flavor. I could eat the entire thing alone in one sitting! My family LOVES it!! Looks like I bought it from a bakery!! It is well worth the effort.

Ingredients:

For the chocolate paste:
* 40g cake flour
* 100g sugar
* 2 egg white
* 160g milk (warmed)
* 50g cocoa powder
* 20g unsalted butter

For dough
* 600g bread flour
* 24g milk powder
* 10g dry yeast
* 10g salt
* 50g sugar
* 2 egg yolk
* Warm Milk (milk + egg yolk = 420g)
* 40g unsalted butter





Directions:
For chocolate paste
* Mix sugar and cake flour into the egg white until smooth.
Add coca powder into warm milk and stir till powder is incorporated into milk.
* Add egg white mixture into the warm milk (using a sauce pan) and stir over low heat untill thicken (paste like). Then add in butter and mix till incorporated.
* Leave chocolate paste to cool and then roll into a 14x14cm square (using plastic wrap).
* Keep in fridge.


For dough
1.Place all ingredients in the bread pan of the bread machine, according to the sequence stated in the instructions of your bread machine. Select the Dough function to knead and proof the dough.
2.Take out the dough and punch out the gas produced. Roll out the dough into a rectangle (about 45cm x 20cm) on a lightly floured work surface. Place the chocolate sheet on the middle of the dough. Wrap both ends of the dough over to cover the chocolate sheet completely. Take note that the dough should be rolled long enough for both sides to fold over the chocolate sheet, leaving a border edge of about one inch. Seal the edges tightly. The dough should now be about 15cm x 20cm.
3. Roll dough from center to the edges to form a rectangle (about 45cm x 20cm). Do this gently to prevent the chocolate paste from oozing out. Fold the dough into 3 folds.
4. Repeat step 3 above. (If you want to create more swirls, repeat this step twice).
5. Finally, roll dough to 30cm x 15cm. Make a cut in the middle (length wise) leaving an inch uncut. Twist and plait. Place plaited dough in loaf pan and let proof for another 30mins or until the dough rise to about 80% of the loaf pan.
6. Bake at 375 F (in a preheated oven at 395 F) about 35 - 40 minutes. Remove from oven and unmould immediately. Let the loaf cool off before slicing.