The chocolate nugget in the centre of this bread is reminiscent of pain au chocolate.
- Portion size 12 servings
- Credits : Holiday Celebrations: 2007
- Sweet Yeast Dough recipe
- 1 1/2 cup chopped good quality bittersweet chocolate (such as Lindt) about 7 oz (210 g)
- 1 1/2 cup chopped milk chocolate (such as Lindt) about 7 oz (210 g)
- 1 egg beaten
MethodLine large rimmed baking sheet with parchment paper or grease; set aside.
Punch down dough; divide in half. Working with half at a time, divide dough into thirds. Press or roll each third into 8- x 4-inch (20 x 10 cm) rectangle. Sprinkle 1/4 cup (50 mL) of the chocolate onto centre of each, leaving 1-inch (2.5 cm) border all around. Fold long sides of dough together, pinching to enclose chocolate. Roll each gently into rope about 12 inches (30 cm) long.
Pinch 3 ropes together at 1 end. Braid ropes, pinching ends and tucking under. Repeat with remaining dough, to make two loaves. Place loaves, 3 inches (8 cm) apart, on prepared pan. (Make-ahead: Cover and refrigerate for up to 12 hours; let come to room temperature before continuing, about 40 minutes.) Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
Brush tops with egg. Bake in centre of 375°F (190°C) oven until golden and loaf sounds hollow when tapped on bottom, about 20 minutes. Let cool on pan on rack for 5 minutes. Remove to rack; let cool completely. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 2 weeks.)
Nutritional facts Per slice: about
- Sodium 121 mg
- Protein 4 g
- Calories 157.0
- Total fat 7 g
- Cholesterol 29 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
- Iron 11.0
- Folate 25.0
- Calcium 2.0
- Vitamin A 3.0