Peppermint Bark Bread

Name: Peppermint Bark Bread
Ingredients: For the bread:; 1/2 cup lukewarm milk; 1/4 cup sugar; 2-1/4 teaspoons active dry yeast; 2 cups all-purpose flour; 2 large eggs; 1/2 teaspoon salt; 4 tablespoons unsalted butter, at room temperature; For the filling:; 4 ounces semisweet chocolate, chopped; 1/4 cup unsalted butter; 2 tablespoons unsweetened cocoa powder; 1/3 cup powdered sugar; 4 ounces peppermint bark (I used Ghiradelli), finely chopped

14 ingredients

1 steps

Ingredients

For the bread:
1/2 cup lukewarm milk
1/4 cup sugar
2-1/4 teaspoons active dry yeast
2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
For the filling:
4 ounces semisweet chocolate, chopped
1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
1/3 cup powdered sugar
4 ounces peppermint bark (I used Ghiradelli), finely chopped

Directions

1

["In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine. On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.", "Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.\r\nOnce the bread has nearly risen, melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.", "Once the dough has risen, roll it out into a 12\"x18\"" rectangle on a lightly floured surface. Spread the chocolate filling evenly over the rectangle