Chocolate cinnamon swirl bread is a fun alternative for your morning toast. The best part is this is a no-knead recipe.
Total Cost: $1.60 recipe / $0.13 serving
Author: Beth M
1 1/2cupswhole wheat flour $0.24
1 3/4cupsall-purpose flour $0.26
1 1/4tspsalt $0.06
1packet 2 1/4 tsp instant or bread machine yeast$0.18
2Tbspbrown sugar $0.04
1- 1 1/2 cupswater $0.00
1/2cupchocolate chips $0.67
In a large bowl, combine the dry ingredients: flour, salt, yeast, brown sugar, and cinnamon. Stir until there are no clumps.
Add 1 cup of water. Stir and add more water, a few tablespoons at a time, just until the dough forms one ball with no dry pieces on the bottom of the bowl. It is okay if the dough is wet and sticky. Cover the bowl loosely and let it rest for two hours at room temperature.
After two hours, sprinkle some flour on the expanded dough and on a clean work surface. Flour your hands and transfer the dough to the work surface. Give the dough just a few quick “kneads” just to make sure it is evenly mixed (honestly only 3 or for turns/folds). Shape the dough into a long rectangle with the short end the same length as your bread pan (see photos).
Roughly chop the chocolate chips into small pieces. Sprinkle them over the surface of the bread dough. Working from the short end, stretch and roll the dough up with the chopped chocolate inside. Stretch the dough as you roll and roll tightly so that there as much “swirl” as possible.
Place the rolled up dough, seam side down, in a bread pan coated with non-stick spray. Cover loosely and let rise until double in size (about one hour).
Preheat the oven to 400 degrees, place the risen loaf inside, and bake until deep golden brown on top (about 35 minutes). Remove the baked loaf from the pan and let cool on a wire rack before cutting open. Enjoy!