Place the dry yeast into the designated spot in the bread case, and rise for the first time. Add in the butter 7 minutes from the time the kneading starts.
Take the dough out after the first rising, divide into 2 equal portions, and roll them up. Cover with a wet cloth to keep them from drying out, and let sit for 10 minutes.
Stretch out the dough while releasing the gas, fold 1/4 of the way on both sides, and roll it up from the front. (Add in chocolate chips etc at this stage if you are going to.)
Roll them around and shape them into a tube shape (like a sea cucumber). Tightly seal the overlap. Cover with a wet cloth in a warm place to rise for the the second time.
Start preheating the oven to 200°C. Sprinkle the dough with bread flour if you like after it's done rising, and cut 5 slits.
Lower the oven to 180°C, bake for 20 minutes, and it's done.
Story Behind this Recipe
I wanted to eat a chocolate version of the Milk Hearth Bread (Recipe ID: 1133073). I adjusted the recipe so that it would work with cocoa powder, which tends to dry out the dough.
- Use 192g milk when using imported bread flour. - Warm up the milk to skin temperature during the winter. - If you cut a slit into the center first, then you can balance it out by cutting on the left and right. - You can add in chocolate chips or walnuts if you like.