Chocolate Loves Vanilla Bread Recipes

CHOCOLATE-VANILLA MARBLED BREAD

Steps:

• Preheat oven to 325 degrees F and place rack in the center of the oven. Butter and lightly flour a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with a strip of parchment paper.
• Melt the chocolate with 1/4 cup of the milk in the microwave, on high, stirring every 15 seconds until smooth. Set aside.
• In a separate bowl, whisk the flour with the baking powder and salt.
• In a small bowl, whisk the sour cream with the remaining 1/4 cup milk, and the vanilla extract.
• With an electric or hand mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. On low speed, alternately add the flour mixture and sour cream/milk mixture. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
• With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Don't over mix.
• Bake for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan.
• Enjoy!

BEST-EVER CHOCOLATE SWIRL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Butter the sides of a 9-by-5-inch (23-by-12.5-centimeter) loaf pan and set it aside.
• Spread the pecans on a rimmed baking sheet lined with foil or parchment paper. Roast them in the oven for 10 minutes, until fragrant and lightly toasted. Allow the pecans to cool, then chop them and set them aside.
• In a medium bowl, whisk together the flour, baking powder. cinnamon, nutmeg and salt until well combined.
• Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Mix for about a minute to smash the bananas thoroughly, then add the melted butter and mix until incorporated.
• Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined.
• Finally, add the flour mixture and mix until just combined. Do not overmix the batter, which can make the crumb tough and result in large "worm" holes. Using a rubber spatula, gently fold in the pecans and sour cream until just incorporated.
• Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup (235 milliliters) of the batter with the chocolate until well combined.
• Pour one-third of the banana batter into the prepared loaf pan. Drop two large spoonfuls of the chocolate batter side by side in the center of the batter. Cover this with another third of the banana batter followed by the remaining chocolate batter. Cover this with the last third of the banana batter. Using a knife, swirl the two batters through the loaf pan a few times, without overmixing.
• Transfer to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean (okay, there may be a crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling, and you're done! Boom. Banana chocolate deliciousness.

CHOCOLATE LOVES VANILLA BREAD

Steps:

• Place the chocolate chips in the bowl of a food processor. Process until the chips are coarsely chopped and coverd with a coating of ground chocolate. Set aside.
• To prepare dough- Combine all of the dough ingredients except the chopped chocolate, mix and knead them by hand, mixer or bread machine, until you have a soft, smooth dough. Allow dough to rise, covered for 1-2 hours, or until it's puffy and nearly doubled in bulk. Lightly grease a 9" round cake pan. Even better - lightly grease the pan and then add a 9" round parchement paper and then grease that also. Between chocolate melting from inside and the sugar topping (which runs down the sides of the bread to the bottom of the pan) this bread tends to stick to the pan.
• Gently deflate the dough and knead the chips into it. Shape the dough into a flat ball and place in the prepared pan, flattening to reach the edges of the pan. Cover the pan with a proof cover or lightly greased plastic wrap and allow dough to rise 1 1/4 - 2 1/2 hours or until it's center just crests over the height of the pan. While the bread is rising, preheat oven to 350 degrees.
• Combine the sugar, vanilla and water, stirring until the sugar is suspended in the liquid, even if it hasn't melted. Drizzle this mixture over the top of the risen bread. Bake it for 20 minutes, tent it lightly with foil to prevent overbrowning and bake for an additional 30-35 minutes, or until it's a deep golden brown and the internal temperature registers 190 degrees. Remove it from the oven and after 5 minutes run a table knife around the edge of the pan, working it under the bottom a bit to loosen the bread as much as possible. Carefully turn it out of the pan and transfer to a rack to cool. Cool completely before serving.