Chocolate Twirl Bread
Homemade bread typically lasts 3–4 days in room temperature. Once sliced, place then in airtight plastic bags or wrap tightly in plastic wrap or foil to maintain freshness of soft-crust.
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3/4 cup warm water (not hot water)
3/4 tbsp oil
2 cups bread flour(more for knead)
3/4 tbsp sugar
1 1/2 tsp active yeast
Any chocolate spread for filling
INSTRUCTIONS
1. In a bowl combine yeast and warm water, stir. Let sit for 5 to 10 minutes until foamy.
2. Put in the dry ingredients and mix together by hand.
3. Knead the dough on floured surface for 10-15 minutes, adding more flour as necessary. Punch out the air from dough as you knead.
4. Place the kneaded dough into an bread loaf and let rise 1 hour.
5. After the dough rise to double, punch out the air from dough and roll the dough using rolling pin on floured surface.
6. Spread the chocolate filling and roll the dough into a cylinder. Place it on the loaf and let it rise for second time around 45 mins.
7. Bake at 180C/350F in air fryer oven for around 20 minutes or until golden brown. Let cool completely before slicing.
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