A fun pull-apart bread loaf!
- 1 lb bread dough of choice
- 4 oz semisweet chocolate, finely chopped
- 1/3 c sugar
- ¼ tsp cinnamon
- 4 tbsp vegan butter, softened
- 1 tsp vanilla
- pinch of salt
Combine chocolate with sugar and cinnamon. Separately, combine butter, vanilla and salt.
Roll and stretch bread dough into a 12" square on a lightly floured surface.
Spread butter mixture over dough, then sprinkle with the chocolate mixture, pressing lightly.
Cut dough into 16 small squares. Make 4 stacks of 4 squares each. Place each stack in a buttered 9x5" loaf pan. Gently separate the dough layers so the dough fills the pan.
Sprinkle with any fallen pieces of chocolate.
Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1-2 hours.
Preheat oven to 350°F. Bake the loaf until it's browned and cooked through, 40-45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen with a knife. Remove to a plate and let cool 30 minutes.
*Note: Dark metal pans can cause baked goods to brown more quickly. If you're using a dark metal, reduce the oven temperature to 325°F.