Wednesday, March 10, 2010

Swirl Bread

This was my second attempt for swirl bread as the very first one was ended up as marble bread (not the recipe error, it was completely due to my careless mistake). Although not many chocolate layers were generated, it was a successful trail compare to
first one, I suppose. Need more practices to perfect. Anyway, I am satisfy with the result. I've a learnt very important lesson from my first mistake, which is to read the instruction CAREFULLY.

Instead of milk loaf recipe, I used normal white bread recipe which I found in Cakes and bakes 500 recipe book. The bread was not too soft and sweet as compare to milk loaf. It is just normal, however better than store bought bread, I felt. For chocolate sheet, I used back the same recipe as I've written in marble bread.

Here are the ingredients for white bread loaf ( 9x 5 in loaf)

  • 25ml lukewarm water
  • 7.5ml instant yeast
  • 15ml caster sugar
  • 235ml lukewarm milk
  • 1 tsbp of butter, at room temperature
  • 5ml salt
  • 450g of bread flour


  • Mix all ingredients until well combine and form a dough. Knead the dough (by hand) for about 30 mins or until the dough become very smooth.
  • Leave the dough in a bowl. Cover with a cling film and let it proof for about 1.5hrs or until it rises double in volume.

Before proofing

After proofing

  • Remove the dough from the bowl and punch out the gas. Roll out the dough into a rectangle on a lightly floured work surface. Place the chocolate sheet in 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.
  • Fold the dough into 3 folds. If you want more swirl, roll it out again make another 3 folds. Twist the dough and place it in the baking pan.

After baking for 30mins . Leave it to cool on wire rack before slicing.

Ready to serve. Enjoy.

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