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5 from 1 vote

Chocolate Bread

Prep Time3 hours
Cook Time20 minutes
Servings: 2 loaves

Ingredients

  • ½ cup all purpose flour sifted twice
  • 2 teaspoons of dry yeast
  • ½ cup lukewarm milk
  • ¼ cup sugar
  • 2 eggs room temperature, lightly beaten
  • 4 tablespoons melted and cooled butter
  • ¾ cup vanilla yogurt
  • 1 teaspoon orange essence
  • 1 teaspoon vanilla salt
  • 4 ¼ cup all purpose flour sifted twice
  • 3 tablespoons vegetable oil

Filling:

  • 8 to 10 ounces chopped up toblerone bar

Instructions

  • In a mixing bowl add ½ cup flour, yeast and the lukewarm yeast. Whisk till combined well then leave at room temperature until yeast is proofed.
  • Using your stand mixer with a dough hook attachment, add your yeast mixture to it, then slowly add eggs, yogurt. butter, orange essence, sugar and salt.
  • Slowly add your flour ¼ cup at a time until it is all mixed and the dough becomes slightly sticky.
  • Take your dough out of the bowl and lay on a clean surface. You are going to knead the dough by hand using a few drops of oil until the dough is soft but not sticky and all the oil is used up. Takes about 15 to 25 minutes. I did mine for 15 on the dot.
  • Spray a bowl with non stick spray, pop the dough inside, cover with non stick sprayed tinfoil. Leave at room temperature until the dough is double in size. Takes about 1 hour and 30 minutes, give or take a bit.
  • Once the dough is doubled, place it on a clean work area. I sprayed mine with non stick spray ( I really love non stick spray, can you tell?) before plopping the bread on it. Spread the dough out with your hands until it becomes about 10 inches by about 18 inches.
  • Now sprinkle the chocolate pieces over top as evenly as you can.
  • Roll it up, I did mine the long way so I ended up with two loaves instead of one. I cut the loaves in half then popped each one in a non stick sprayed loaf pan.
  • Cover with non stick sprayed tinfoil and allow to rise again at room temperature for about an hour or so.
  • Preheat oven to 375 degrees F.
  • You can brush with an egg wash if you like, I did not.
  • Bake both pans for about 20 to 25 minutes. (if you did one giant loaf then bake for about 50 to 55 minutes)
  • Allow to cool for about 15 minutes.
  • Remove from pan and continue to cool before slicing.
  • Who are we kidding that''s why I made two pans, one to demolish hot and one to take photos of. Chocolate is always better hot.
  • Serve with a big old chocolatey smile!