Yeasted Chocolate Spiral Bread
From jo_jo_ba 16 years ago
- 30 minutes to make
- Serves 14
Delicious sweet dough filled with toothsome oats and whole-wheat flour, dressed up with a deliciously rich bittersweet chocolate swirl throughout. Makes wonderful French toast when a few days old, and spectacular bread pudding if it lasts that long!
Ingredients
- 3 tbsp raw sugar shopping list
- 1/4 cup low-fat, plain soy milk shopping list
- 2/3 cup warm water, divided shopping list
- 1 package dry active yeast shopping list
- 1 tbsp lecithin granules shopping list
- 1/2 tsp salt shopping list
- 1/3 cup large-flake rolled oats shopping list
- 2 1/2 cups flour shopping list
- 1 1/2 tsp canola oil shopping list
- 1/2 cup bittersweet chocolate chunks shopping list
- 1 tbsp low-fat, plain soy milk shopping list
How to make it
- Combine sugar, soy milk and 1/4 cup warm water in a small bowl. Sprinkle with yeast and let stand 10-15 minutes.
- In another bowl, combine lecithin, salt, oats and flour.
- Stir in yeast slurry, remaining water and oil, and knead to form a smooth dough, about 15 minutes.
- Place into a greased bowl, cover and let stand in a warm place 1 hour.
- Combine chocolate and soy milk, and melt until smooth and glossy either in a double boiler or the microwave.
- Punch dough down and shape into a flat rectangle.
- Spread chocolate paste over the dough, leaving about 1/4 of it (on the short side) bare.
- Roll up, finishing with the bare side, and pinch seams to seal.
- Cover and let rise for 45 minutes.
- Bake in preheated 375 degree oven for 30 minutes.
- Turn out of bread pan immediately onto a cake rack, and cool before serving.
People Who Like This Dish 4
- noviceinthekitchen New York, NY
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