Chocolate Cinnamon Pull-Away Bread

Ingredients:

• 450 g frozen white bread dough, thawed
• 110 g semi-sweet chocolate, finely chopped
• 1/3 cup sugar
• 1/4 tsp ground cinnamon
• 4 tablespoons unsalted butter, room temperature
• 1 tsp vanilla extract
• A pinch of salt

Preparation:

1. On a lightly floured work surface, roll out and stretch the dough into a 30cm square.
2. Combine the chocolate, sugar, and cinnamon in a bowl. Combine the butter, vanilla extract, and salt in a separate bowl, then spread the mixture over the dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and stack them into 4 piles of 4 squares each.
3. Place each stack sideways in a greased 22x32cm loaf pan. Carefully separate the layers of dough to fill the entire pan. Sprinkle with any remaining chocolate chips.
4. Cover the dough pan tightly with cling film and place in a warm place until the dough has doubled in size, for 1-2 hours.
5. Preheat oven to 350°F (175°C). Bake the bread until golden brown and cooked through, 40-45 minutes (cover with foil if the bread is browning too quickly). Let cool in the pan for 15 minutes, then loosen the edges with a knife. Transfer to a plate and let cool for 30 minutes.