Chocolate Cinnamon Swirl Bread

Ingredients

• Salt
• Sugar
• Water
• Brown sugar
• Cinnamon
• Flour
• Chocolate chips

Directions

1. In a large bowl, mix flour, salt, yeast, brown sugar, and cinnamon. Stir until the mixture looks even and any lumps are broken up. Pour in 1 cup of water, then stir in additional water a few tablespoons at a time, stopping as soon as the dough comes together in a single ball and no dry bits remain at the bottom. A wet, sticky dough is perfectly fine. Loosely cover the bowl and leave it at room temperature for 2 hours.
2. When the 2 hours are up, dust the puffed dough with flour, and flour a clean work surface as well. Flour your hands, then move the dough onto the prepared surface. Fold and turn it briefly, just enough to even things out, about 3 quick turns/folds. Pat or stretch the dough into a long rectangle, making the short side match the length of your bread pan.
3. Use a knife to roughly chop the chocolate chips into smaller bits. Scatter the chopped chocolate across the dough. Starting at the short side, pull and roll the dough around the chocolate. Stretch as you go and keep the roll snug so you get as much swirl as you can.
4. Set the rolled dough in a bread pan coated with non-stick spray, placing it seam side down. Loosely cover it again and let it rise until it has doubled, about 1 hour.
5. Heat the oven to 400 degrees. Put the risen loaf in the oven and bake until the top is a deep golden brown, about 35 minutes. Take the loaf out of the pan and cool it on a wire rack before slicing.