white batter + chocolate orange breads

INGREDIENTS

• 1 cup (237 ml) milk, warmed (105 to 110 degrees)
• 1 1/8 teaspoons (half of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast
• 1 tablespoon (13 grams or 1/2 ounce) sugar
• 1 teaspoon table salt
• 2 tablespoons unsalted butter, melted plus additional for greasing pan
• 2 cups (250 grams or 8 3/4 ounces) unbleached all-purpose flour
• 1/2 cup warm water, about 110 degrees
• 2 1/2 teaspoons (1 envelope) active dry yeast
• 2 3/4 cups unbleached all-purpose flour (remember to reserve some, adding it only if you need)
• 1/4 cup unsweetened cocoa, about 1 ounce
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 1/4 cup milk
• 1 egg