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1. Mix all ingredients except instant yeast, salt and butter. Knead until half smooth.
2. Enter instant yeast, knead 1 minute, then add salt and butter, knead until elastic (windowpane test).
3. Take 1/3 part. Add cocoa powder & cocoa paste, knead until smooth. Rest each for 45 minutes – 1 hour/up to double size
4. Deflate the chocolate & white dough, divide each part into 6 circles. Rest 10 minutes
5. Take 3 brown circles and 3 white circles. Roll it flat and then stack it alternately, white and brown. Do the same with the rest of the dough balls. Cover with plastic, rest 10 minutes
5. Roll out 1 stack, roll up the edges. Split into 2, twist (like a rope), roll in a circle. Arrange in a baking dish that has been lightly greased with margarine. Do the same with 1 more stack, arrange in a baking dish (side by side)
6. Cover the pan, rest for 45 minutes – 1 hour, until the dough almost touches the lid.
7. Preheat the oven to a temperature of 175'C from top to bottom. Bake white bread for 45 minutes / until cooked (adjust the temperature of each oven). Lift
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