Sweet breakfast bread with chocolate

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 50 g sugar
• ½ tsp salt
• 1 m.-sized egg(s)
• 250 ml milk, lukewarm, approx.
• 60 g butter, soft
• 100 g chocolate shavings, dark or milk chocolate
• some butter, for greasing the loaf pan (30 cm)
• some breadcrumbs to sprinkle the loaf pan

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

Children are thrilled!

Mix the flour with the dried yeast, 50g sugar, and 1/2 tsp salt in a bowl. Crack 1 egg into a measuring jug and fill to 300ml with approx. 250ml lukewarm milk. Add the egg white and 60g butter to the flour mixture and knead with the dough hook of a mixer for 5 minutes until you have a smooth dough. Form the dough into a ball, cover it in a bowl and let it rise in a warm, draft-free place for 1 hour, or until it has doubled in size. Knead the dough vigorously on a floured work surface and roll it out to a surface measuring 55 x 30cm. Sprinkle the dough with grated chocolate and roll it up from the long side. Butter a 30cm loaf pan and sprinkle with breadcrumbs. Place the dough roll in the pan with the seam facing down and let it rise for another 30 minutes. Then bake the bread at 200°C on the oven rack on the second shelf from the bottom for 35 minutes. After 20 minutes of baking, loosely cover the bread with aluminum foil to prevent it from overbrowning.