For the 24 cm sandwich bread mould:
500 g flour
9 g dried baker's yeast
80 g butter
300 ml milk
40 g sugar
9 g salt
1 tablespoon cocoa powder<
Así puedes prepararlo
1. Mix the flour, salt, yeast and sugar in a bowl. Add the butter at room temperature and stir. Add 300ml of milk and knead for 8-10 minutes until you obtain a smooth dough.
2. Cut the dough in half, add the cocoa powder to one of the halves and the tablespoon of milk to the other and mix well.
3. Roll each half of the dough on a floured surface until they are 20 centimetres long and braid them together. Place in the mould and cover the mould with a cloth and leave to rest for between 1 and 2 hours.
4. Bake in the oven, pre-heated to 180°C, for 45-50 minutes. If the top browns too much, cover with a sheet of baking paper.
5. Remove, turn out and leave to cool on a rack
