• In a small saucepan, heat the milk and yogurt until it reaches 95-110°F.
• While the milk and yogurt are warming, place the flour, baking powder, baking soda, salt, milk powder, sugar, and yeast in the bowl of a stand mixer. Mix on low with a paddle attachment to combine.
• Add the warm milk/yogurt mixture, vanilla, and eggs. Turn the mixer on low and add the very soft butter 1 tablespoon at a time. Mix the batter on low for 1-2 minutes. Scrape down the sides of the bowl and continue to mix the dough on medium-low for 2-3 more minutes.
• Once the dough has been mixed, scrape down the sides of the bowl and form the dough into a rough ball in the middle of the bowl. Cover and set the dough aside to rest just while you make the chocolate mixture.
• Melt the butter and chopped chocolate bar in a small bowl in the microwave (20 second intervals) or over a double broiler.
• Add the powdered sugar and cocoa powder. Stir until a thick paste forms. If the paste seems too thick to easily spread, add up to 2 teaspoons of milk to thin down the mixture. The chocolate mixture should be thick but still easily spreadable.

Shaping:

• Lightly oil a 4.5”x8.5” loaf pan or line with parchment paper and set aside.
• Lightly flour a clean counter or pastry mat with gfJules Flour.
• Gently scrape the bread dough out; lightly flour the top of the dough and use a rolling pin to flatten the dough into a rectangle that is roughly 12”x18”.
• Spread the chocolate mixture evenly over the entire rectangle. Starting with the left side, fold about 1/3rd of the rectangle inwards (See photos above recipe card). Fold the right side of the rectangle over the left side.
• Roll again into a rectangle that is about 12”x15”.
• Cut the dough into 3 strips lengthwise to have 3 strips that are all 15” long. Roll each strip into a log then press the one end of each log together to fuse all three logs together. Brush excess flour off the dough and wet the dough if need be to help the dough to stick together.
• Gently braid the logs into a tight loaf. Fold, tuck, and scrunch until you have a tightly braided loaf.
• Gently transfer the braid into the prepared loaf pan. Cover the loaf pan with an oiled piece of plastic wrap and place it in a warm location to rise for 1-2 hours. The loaf should rise some but it will not double in size. When there is about 20 minutes of rise time left, preheat the oven to 350°F.
• Remove the plastic wrap and bake the loaf for 55-75 minutes. The internal temperature of the loaf should reach 200-205°F. If the top of the loaf is getting too dark, cover it with foil until the correct internal temperature as been reached.
• Place the loaf pan on a cooling rack and allow the loaf to cool completely while still in the loaf pan. Once cooled, remove the loaf from the pan, slice, and serve.
• Leftovers can be stored in an airtight container at room temperature for 4-5 days.