Baked Date & Chocolate Rolls / Breads (Eggless)

Here is a healthy, soft Bread Roll / Braided Bread stuffed with tuitty fruity, chocolate chips and dates (you can also add nuts with this).

Preparing bread at home is quite interesting and easy; even beginners can try this without second thought. I have adapted the recipe from Treat n Trick, one of the famous blogs for baked goodies. 

Actually this recipe is given for Bread Roll, but I also tried the Braided Bread, out of my interest and it came out very well. Every one liked it as well.

Also check my Jewish Challah Bread / Three Strand Braided Challah recipe which I posted earlier! Soon I will be posting more healthy & yummy stuffed baked goodies! 

This is my first food photo using my Nikon D5300; looking forward to your feedback!

Ingredients:

All purpose flour - 1 cup
Whole Wheat flour - 1 cup
Melted butter - 2 tbsp
Milk - ½ cup
Warm water - ¼ cup
Instant yeast - 1 ½ tsp
Sugar - 2 tbsp
Salt - ½ tsp

For stuffing:
Pitted chopped date - 1 cup
Tuitty fruity - ½ cup
Chocolate chips - ½ cup

Directions:

Mix melted butter, milk and warm water in a bowl.

Take a large bowl add both the flours, sugar, yeast and salt.

Make a well in the center of the flour and add the milk mixture; mix well to form into soft dough.

Turn out dough onto lightly floured surface; knead until smooth and elastic, for about 10 minutes, adding enough of the remaining flour as necessary to prevent sticking.

Shape into a ball and set in a slightly oiled bowl.

Cover it with the plastic wrap and keep it in a warm place; allow it to rise until doubled in volume for about 1½ to 2 hrs.

Once it is raised punch the dough and divide the dough into two portions.

Roll each into 8 x 11 in rectangle, spread the filling.

Roll the dough into cylinder shape tightly. Firmly pinch the sides to seal.

Transfer dough onto a lightly greased loaf pan. Repeat the same for the balance of the dough.

Rest the dough for 1 hour. Towards the end of rising time, preheat oven at 180 C.

Brush with milk and sprinkle sesame seeds.

Bake at 180 C for 25-30 minutes or until golden brown. Remove from the oven and transfer into rack to cool.

To test if it is done, tap the bottom of the loaf with your fingers; It should sound hollow.

Transfer to a rack to cool thoroughly before slicing and serving.

Using a serrated knife, slice into thick rolls. Enjoy!

Note:

The baking temperature and time will vary depending on the oven specification and bread thickness.

As said earlier, I tried Braided Bread using the same dough made for Bread Roll.  Soon I will post step by step photos for that.