vanilla chocolate swirl bread

How To Make vanilla chocolate swirl bread

• Step 1
  For chocolate dough, mix cocoa powder and flour in a large bowl and set aside
• Step 2
  In a small mixing bowl dissolve the sugar in the warm water then stir in the yeast, allow to proof 10 minutes
• Step 3
  Mix salt and oil in to the yeast mixture and add to the flour stir well until blended. dough will be sticky.
• Step 4
  on a well floured bread board turn out the dough and knead for 5-6 minutes adding more flour a little at a time until slightly tacky but no longer sticky I used about 3/4 cup more flour
• Step 5
  turn dough into a well oiled bowl and allow to rise until doubled about 1 hour
• Step 6
  Punch down and divide the ball into two pieces, with a rolling pin roll one piece into a rectangle shape. repeat with the second ball and set these aside
• Step 7
  For Vanilla dough repeat steps that were used for the chocolate dough, eliminating the cocoa powder, and adding the vanilla to the oil.
• Step 8
  The vanilla dough will rise a bit higher then the chocolate.
• Step 9
  Lay one of the vanilla rectangles on a lightly floured bread board and top with a chocolate rectangle, using the rolling pin and a little pressure roll the doughs to flatten, I rolled the dough about 2 minutes, back and forth so that they would not separate after baking
• Step 10
  Repeat with the other vanilla and chocolate rectangles. Roll tightly into a loaf shape and place in well greased bread pans, ( I use Pam with flour) set in a warm place and allow to double, about 1 hour. Bake in a preheated 350 degree oven for 30-35 minutes or until hollow sounding when tapped and top is light golden
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