2 1/4teaspoonsof bread machine yeast or rapid rise
3 1/4cupsall-purpose flour plus extra for your work surface
pieces100g Lindt Chocolate Bars broken into small .2
Brown Sugar Coating
1cuppacked brown sugar
2 1/2teaspoonsground cinnamon
1/2cupof melted butter
Preheat your oven for rising, turn it on to 175 degrees then turn it off when it's heated, this is as warm as it should get.
In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
Mix flour and salt into the mixer bowl that is fitted with an oiled dough hook. Oiling the hook makes sure the dough doesn't climb the hook and go all crazy on you.
Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
ITake the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.
When that is done, grease your bundt pan and set aside.
Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.
Once you have that 8Ã—8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares.
Cut the squares apart, making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.
Melt the 1/2 cup of butter in a bowl.
In a larger bowl combine the brown sugar and 2 1/2 tsp of cinnamon.
Roll a dough square into a ball, flatten it slightly then place a piece of chocolate inside. Form into a sealed ball around the chocolate again. Dip it in the butter, dip it in the sugar mix then place it in the bundt pan.
Stagger the layers. Build like you would build a brick wall, staggering the â€œbricksâ€ so that the seams are not in the same place ever, building a lovely wall of dough. Sprinkle 10-12 small pieces of chocolate between the layers.
Let the dough rise again, almost to the top of the pan.
Time to bake! After you remove the pan from the oven preheat it to 350. Bake for 25-30 minutes until well-browned. The bread will look slightly dark and crisp on the outside but you need to cook it all the way through.