Chocolate Chip Danish Style Swirl Bread
Makes one medium loaf.
1 cup warm water
1/4 cup cream
1 tablespoon rapid rise yeast
6 tablespoons canola oil or unsalted, softened butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 1/4 teaspoons salt
1/4 cup instant potato flakes, optional (but helps make a moist Danish)
3 1/2 - 4 cups bread flour
Milk for brushing
3/4 cup chocolate chips
4 tablespoons cocoa
3 tablespoons sugar
2 tablespoons unsalted butter
Sugar for sprinkling
For Bread Machine: add ingredients to machine. Start "dough" program. When cycle concludes, roll out to a 12 by 10 inch rectangle. Brush with milk, sprinkle on cinnamon, sugar and raisins. Roll dough up into a log and place in a lightly greased 9 by 5 inch loaf pan. Let rise, lightly covered in a large plastic bag, until dough puffs up over top of loaf pan (30-45 minutes).
For Traditional Hand or Mixer/Dough Hook Method: Put the water and yeast together and whisk briefly. Add in cream, and then the remaining ingredients, but hold back about one third of the flour. Mix, then knead with the dough hook (or by hand), adding in remaining flour to make a soft dough. Cover the dough with a large plastic bag. Let rise until almost doubled, about 30-60 minutes. Gently deflate.
For the filling, grind up chocolate chips, cocoa, sugar and butter very briefly in a food processor or toss in a bowl (it can be fine or almost whole chocolate chips; doesn't matter how you do this)
On a lightly floured board, press the dough out into a 10-12 inch oval. Brush with milk, and then add on the chocolate chip filling. Roll up jelly roll style. Place in the loaf pan; spray the top with non stick cooking spray.
Cover and let rise until puffy and almost doubled. Then glaze with egg wash and sprinkle on more sugar and cocoa. Place loaf pan on a baking sheet.
Preheat oven to 350 F.
Bake 35-45 minutes.
A queenly sweet yeasted bread that would befit brunch for Queen Ester. This lightly sweet and easy bread is perfect for hosting during Purim or as a gift, instead of hamantashen.