Chocolate Vanilla Marbled Bread Recipes

CHOCOLATE AND VANILLA MARBLED QUICK BREAD RECIPE

Steps:

• Preheat the oven to 325 degrees. Grease two mini loaf pans.
• Combine the chocolate and milk in a small bowl over a simmering pan of water and heat, whisking continuously, until smooth. Set aside to cool to room temperature.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt.
• In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg and sour cream until smooth. Pour the butter-sugar mixture over the dry ingredients and fold together just until evenly combined.
• Divide the batter in half. Add the melted chocolate to half and the vanilla to the other half.
• Pour the vanilla batter into the prepared pans. Pour the chocolate batter over the top. Gently swirl the batters together with a a knife to achieve a marbled effect.
• Bake for 30-35 minutes or until the surface of the bread is firm and a toothpick inserted into the center comes out with just a crumb or two.
• Cool the bread in the baking pan for 10 minutes before turning it out and allowing it to finish cooling.

CHOCOLATE MARBLE BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs, beat on low speed for 30 seconds; beat on high for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into thirds. Knead cocoa into one-third of the dough (this may take 5-6 minutes). Shape into a ball. Shape remaining two-thirds dough into one ball. Place each ball in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Turn onto a lightly floured surface.; cover and let rest for 10 minutes. Roll white dough into a 20x10-in. rectangle; repeat with chocolate dough. Place chocolate layer on top of white layer. , Roll up jelly-roll style, starting with a long side; press edges to seal seam. Cut into 20 slices; place in a greased 10-in. tube pan in about three layers. Cover and let rise until nearly doubled, about 30-40 minutes. , Bake at 350° for 40-45 minutes or until lightly browned. Remove from pan immediately; cool on a wire rack. For glaze, combine sugar and milk; drizzle over bread. Sprinkle with walnuts.