Chocolate Wool Bread

Oven temperature 180 degrees celsius

I use a table top mixer fitted with a dough hook. In the bowl place the yeast, sugar, 180ml warm milk, butter and egg – give a good stir then add the flour and salt.
Mix on a low speed until the dough comes together and is smooth and stretchy – this will take about 5-6 minutes. The dough will be soft and slightly sticky – if it seems dry add the further 20ml warm milk – otherwise keep it to brush on the proved dough just before baking..
Transfer to a lightly greased bowl, cover with a shower cap and leave in a warm place until doubled in size – about an hour.

Turn the risen dough out onto a lightly floured surface and divide into five equal pieces.

Form each piece into a neat ball then roll out to an oblong measuring 9 inches x 6 inches.

Scatter 20g of chocolate chips across the bottom half of the oblong then roll up enclosing all of the chocolate. Before rolling further use a pizza cutter to cut the thinnest of strips into the remaining half.
Continue to roll so that the finished sausage is surrounded by thin strips. Transfer this sausage of dough into the side of the prepared cake tin.
Continue with the other four pieces of dough, sitting them side by side in the tin.

Cover the tin with a shower cap and leave to prove for 50 minutes.

Preheat the oven at this point.

The dough will be well risen – brush lightly with milk then bake for 25 minutes until risen, golden brown and smelling gorgeous.. If your bread starts to brown too much you can lay over a piece of kitchen foil to prevent further browning but allowing it to bake through

Remove from the tin, dust with icing sugar and enjoy.

If you have any left overs try making a bread and butter pudding and add frozen crushed raspberries !! delicious