Chocolate Cinnamon Swirl Bread

For the bread:

1. In the bowl of a stand mixer fitted with a dough hook combine the dry ingredients; stir well until there are no clumps in the mixture (you may use a whisk for this step if need be).
2. Add 1 cup of water and mix on medium speed until combined. Add in more water, a few tablespoons at a time, just until the dough forms a ball around the hook. The dough will be pretty wet/sticky - not to worry! Simply cover the bowl with plastic wrap and let it rise in a warm spot for two and a half hours, or until the dough has almost tripled in size.
3. When the two and a half hours are up, generously sprinkle some flour onto on a clean work surface. Coat the palms of your hands in flour, then transfer the dough to the prepared work surface. Give the dough just a few gently kneads to make sure it's evenly mixed, then roll the dough out into a large rectangle, about 9" x 18".

For the filling:

1. In a small bowl combined the brown sugar and cinnamon. Sprinkle this mixture over the surface of the dough, then sprinkle your mini chocolate chips.

Assembly:

1. Starting from the short end - gently but firmly - stretch and roll the dough up (jellyroll style) with the chocolate and cinnamon sugar inside. You want to stretch the dough as you roll and roll as tightly as possible - this helps there be a defined swirl and less air bubbles.
2. Place the rolled bread dough, seam side down, in the prepared loaf pan; cover with saran wrap and let rise in a warm place for one hour, or until it's doubled in size.

When ready to bake:

1. Preheat the oven to 400 degrees. Lightly brush the top of the loaf with the egg wash, then place the loaf pan inside the oven; bake for 35 minutes, the bread will be deeply golden brown on the top. Allow the bread to cool in the pan for 10 minutes, then carefully transfer the bread to cooling rack to cool completely before slicing.