This is a delicious, moist and very easy bread dough.
I describe here how you can make it into savory or sweets treats.
No need to make them both the same day, though. Just keep half the dough in the fridge to stuff and bake within the next 2-3 days making the sweet or savory version.
You also can form into loaves or small buns and eat instead of any other bread; it makes wonderful sandwiches.
The cheese-stuffed bread is a lovely accompaniment to soups and vegetable dishes, or served as meze with drinks. The chocolate bread can be part of breakfast or accompany soft cheese or served with tea, and coffee.
Yields 2 round loaves