I found this recipe for Chocolate Swirl Bread and can not remember where I got it from. I am thinking it is a Better Homes and Garden Recipe but can't be sure. I haven't had a chance to make it as of yet so I'm posting it for your enjoyment. Hope to get to it come fall. Have a great day and keep stopping by. I love sharing new and old recipes. Enjoy!
Chocolate Swirl Bread
Chocolate Swirl Bread
- 2 1/2 cup(s) all-purpose flour
- 1/4 ounce(s) (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon(s) kosher salt
- 1/4 cup(s) granulated sugar
- 1/4 cup(s) whole milk
- 1/4 cup(s) unsalted butter, cut into pieces, plus more for the pan
- 1 teaspoon(s) pure vanilla extract
- 4 large eggs
- 4 ounce(s) bittersweet chocolate, chopped
- 4 tablespoon(s) unsalted butter, cut into small pieces
- 1/4 cup(s) confectioners’ sugar
- 1 tablespoon(s) cocoa powder
- 1/2 cup(s) all-purpose flour
- 1/4 cup(s) turbinado sugar
- 1/4 teaspoon(s) kosher salt
- 3 tablespoon(s) cold unsalted butter, cut into small pieces
- In a large bowl (or the bowl of an electric mixer), whisk together the flour, yeast, salt, and sugar.
- Place the milk and butter in a small heavy-bottomed saucepan and cook over low heat until the butter melts, 6 to 8 minutes. Remove from the heat.
- Add the milk mixture to the flour mixture, then add the vanilla and 3 eggs. Using an electric mixer on low, beat until the flour mixture is moistened. Increase the speed to medium and mix, occasionally scraping down the sides of the bowl, until the dough is smooth, about 6 minutes. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 2 minutes.
- Return the dough to the same mixing bowl (no need to clean it); cover with plastic wrap and a dishtowel. Set the bowl in a warm place and let the dough rise until it doubles in size, about 45 minutes. Transfer the dough to the work surface, punch it down, and return it to the bowl. Cover and let rest for 10 minutes more.
- While the dough is rising, make the chocolate filling and crumb topping (recipes below) and line a 4 1/2- by 8 1/2-inch loaf pan with parchment, leaving a 3-inch overhang on the long sides.
- On a lightly floured surface, roll the dough into a 18- by 14-inch rectangle. Spread the filling evenly on top, leaving a 1/2-inch border on each side. Starting from a long side, roll the dough into a log.
- Cut the log in half lengthwise to form two long pieces. With the cut-sides facing up, pinch together one end of each half. Braid the halves over each other to create a large twist. Pinch the ends together. Carefully transfer the twist into the prepared loaf pan, tucking the ends underneath itself to fit (the filling should be facing up and exposed).
- In a small bowl, beat the remaining egg with 1 teaspoon water. Brush the top of the loaf with the egg, then sprinkle with the crumb topping. Let sit for 20 minutes.
- Heat oven to 350 degrees F. Bake the loaf until golden brown and a skewer inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the chocolate filling: In a medium microwave-safe bowl, heat the chocolate and butter, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes. Sift the confectioners' sugar and cocoa into the melted chocolate mixture and mix until fully incorporated and spreadable.
- To make the crumb topping: In a bowl, combine the four, sugar, and salt. Add the butter and, using your fingers, mix to create large clumps. Refrigerate until ready to use.