Vanilla Chocolate Swirl Bread

Gail Herbest

By
@Gaillee

I took a basic bread recipe and my imagination and came up with this loaf. The results surprised me, It is not overly sweet but a nice light taste of vanilla and chocolate, Really good with butter, or a spread like Nutella, toasted or not. . I started with the chocolate dough first because I was not sure how the cocoa would affect the rise, once I set it in the greased bowl I made the vanilla dough. The chocolate dough did not rise as much as the vanilla but worked fine


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Comments:

Serves:

2 large loaves

Prep:

3 Hr

Cook:

35 Min

Ingredients

CHOCOLATE DOUGH

1 1/2 c
warm water
1/3 c
granulated sugar
2 1/2 tsp
yeast
3/4 tsp
salt
1/8 c
oil, (vegetable or canola)
2 1/2 c
bread flour, plus more for kneading
1/2 c
dry unsweetened chocolate

VANILLA DOUGH

1 1/2 c
warm water
1/3 c
granulated sugar
2 1/2 tsp
yeast
1/8 c
oil, ( vegetable or canola)
3 tsp
vanilla extract, i used 2 teaspoons and 1 teaspoon of ground vanilla)
3 1/2 c
bread flour, plus more for kneading

Directions Step-By-Step

1
For chocolate dough, mix cocoa powder and flour in a large bowl and set aside
2
In a small mixing bowl dissolve the sugar in the warm water then stir in the yeast, allow to proof 10 minutes
3
Mix salt and oil in to the yeast mixture and add to the flour stir well until blended. dough will be sticky.
4
on a well floured bread board turn out the dough and knead for 5-6 minutes adding more flour a little at a time until slightly tacky but no longer sticky I used about 3/4 cup more flour
5
turn dough into a well oiled bowl and allow to rise until doubled about 1 hour
6
Punch down and divide the ball into two pieces, with a rolling pin roll one piece into a rectangle shape. repeat with the second ball and set these aside
7
For Vanilla dough repeat steps that were used for the chocolate dough, eliminating the cocoa powder, and adding the vanilla to the oil.
8
The vanilla dough will rise a bit higher then the chocolate.
9
Lay one of the vanilla rectangles on a lightly floured bread board and top with a chocolate rectangle, using the rolling pin and a little pressure roll the doughs to flatten, I rolled the dough about 2 minutes, back and forth so that they would not separate after baking
10
Repeat with the other vanilla and chocolate rectangles.

Roll tightly into a loaf shape and place in well greased bread pans, ( I use Pam with flour)

set in a warm place and allow to double, about 1 hour. Bake in a preheated 350 degree oven for 30-35 minutes or until hollow sounding when tapped and top is light golden

About this Recipe

Course/Dish: Chocolate, Sweet Breads
Other Tags: Quick & Easy, For Kids
Hashtags: #Vanilla, #yeast