Vanilla Chocolate Swirl Bread

Gail Herbest


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

pinch tips: How to Fold Ingredients



2 large loaves


3 Hr


35 Min



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


1 1/2 c
warm water
1/3 c
granulated sugar
2 1/2 tsp
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

For chocolate dough, mix cocoa powder and flour in a large bowl and set aside
In a small mixing bowl dissolve the sugar in the warm water then stir in the yeast, allow to proof 10 minutes
Mix salt and oil in to the yeast mixture and add to the flour stir well until blended. dough will be sticky.
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
turn dough into a well oiled bowl and allow to rise until doubled about 1 hour
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
For Vanilla dough repeat steps that were used for the chocolate dough, eliminating the cocoa powder, and adding the vanilla to the oil.
The vanilla dough will rise a bit higher then the chocolate.
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
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