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vanilla chocolate swirl bread

(1 rating)
Gaillee avatar
Recipe by
Gail Herbest
@Gaillee
Bangor, ME

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

(1 rating)
yield 2 large loaves
prep time 3 Hr
cook time 35 Min

Ingredients For vanilla chocolate swirl bread

  • 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

How To Make vanilla chocolate swirl bread

  • 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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