Chocolate Vanilla Bread Recipes

CHOCOLATE BREAD

Steps:

• Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
• In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and whisk gently until combined.
• Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined - be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
• Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.

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!

CHOCOLATE BREAD

Steps:

• Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.
• Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic.
• Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size.
• Bake at 425 degrees F (220 degrees C) for 35 minutes.

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY

Steps:

• Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
• In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
• Add in the milk and yeast mixture and whisk until fully incorporated.
• Gradually add in the flour and mix until fully incorporated.
• Gradually add in the butter and mix until fully incorporated.
• Cover with a towel and let rest for 30 minutes.
• Bring out the dough onto floured work surface and knead until smooth.
• Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
• Preheat oven to 375˚F (190˚C).
• For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
• Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
• Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
• Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
• Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
• Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
• Lay another piece horizontally over the vertical piece and above the other horizontal piece.
• Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
• Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
• Follow this method around the dough clockwise.
• Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
• Tuck in the excess pieces of dough under the bread.
• Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
• Bake for 35-45 minutes, until lightly browned and cooked through.
• Enjoy!

VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS

Steps:

• In a medium bowl, whisk together flour and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Stop mixer and add flour mixture; mix on low speed until just combined. Remove half the dough; divide into two equal pieces, wrap in plastic, and set aside while you make the chocolate dough.
• In a small bowl, stir together cocoa, espresso, and 2 tablespoons hot water. Add cocoa mixture to remaining cookie dough and mix on low speed until color is uniform, scraping down sides of bowl as needed.
• Place half the chocolate dough on a sheet of parchment and cover with a sheet of plastic wrap. Roll dough into a 14-by-10-inch rectangle (dough will be very thin but can be easily patched if it tears). Set aside, still covered with plastic. Repeat rolling process with remaining chocolate dough and both pieces of vanilla dough.
• Place one sheet of chocolate dough on work surface and remove plastic. Remove plastic from one sheet of vanilla dough and invert, still attached to its parchment backing, onto chocolate dough, pressing gently with the palm of your hand to adhere. Gently peel back parchment paper to remove. Continue layering with remaining chocolate and vanilla doughs. Position dough with one short side parallel to edge of work surface, then roll dough into a tight spiral. Wrap log in parchment and place in a cardboard paper-towel tube that has been cut open from end to end (this will help retain the round shape of the log of dough). Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment. Trim ends from dough. Slice dough 1/4 inch thick. Roll each cookie between sheets of parchment into an oblong disk about 3 inches long and 1/8 inch thick; transfer to prepared sheets. Bake until crisp, 8 to 10 minutes. Transfer sheets to wire racks and let cool completely. Working with one cookie at a time, dip an edge in melted chocolate and coat with pistachios. Transfer to fresh parchment-lined baking sheets and let stand until chocolate is set, 45 to 60 minutes.

VANILLA CHOCOLATE SWIRL BREAD

Steps:

• 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

CHOCOLATE VANILLA BREAD

Steps:

• Prep time includes rising time.
• Place the chocolate chips in the bowl of a food processor. Process until the chips are coarsely chopped, and covered with a coating of ground chocolate. Set the mixture aside.
• To prepare the dough: Combine all of the ingredients EXCEPT the chopped chocolate. Mix and knead them until you have a soft smooth dough. (You can use bread machine, mixer or do it by hand).
• Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk. Lightly grease a 9-inch round cake pan.Between chocolate melting inside, and the sugar topping (which runs down the sides of the bread into 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 it in the prepared pan, flattening to reach the edges of the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise for 1 1/4 to 2 1/2 hours, or till its center just crests over the height of the pan. While the bread is rising, preheat the 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 for 20 minutes, tent it lightly with aluminum foil to prevent over-browning, and bake for an additional 30 to 35 minutes, or until it's a deep golden brown and the internal temperature registers 190 degrees. Remove from the oven.
• 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 it to a rack to cool. Cool the bread completely before cutting it.

CHOCOLATE BRIOCHE BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat the oven to 350F degrees .
• Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
• Cut brioche bread into 2-inch cubes, and press into the buttered dish.
• In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
• Sprinkle chocolate chips on top.
• Bake the pudding for 45 minutes to 1 hour.
• Warm Vanilla Sauce:.
• Meanwhile, place all vanilla sauce ingredients in sauce pan.
• Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
• Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!

CHOCOLATE BREAD WITH VANILLA BUTTER

Steps:

• Scald the milk and remove it from the heat. Add the butter, stirring until it melts.
• Add the sugar and vanilla. When the mixture is lukewarm (no more than 115 degrees), add the yeast. Add the beaten eggs and stir.
• Measure the flour and cocoa into a large bowl. Add the yeast mixture and stir. Turn out onto a floured board. While the dough is resting, clean and butter a bowl.
• Knead the dough gently for five minutes, adding flour as necessary to produce a smooth dough.
• Put the dough into the buttered bowl, cover with a damp towel and put in a warm place until the dough doubles in size (one to two hours).
• Punch the dough down and knead again 8 to 10 times. Pat it into a loaf shape and place it in a well-buttered 9-by-5-inch loaf pan. Cover the dough and let it rise again, but not so much that it doubles; 45 minutes is plenty.
• Preheat the oven to 350 degrees.
• Gently pat the top of the loaf with coarse sugar and bake one hour on the oven's middle rack. After 30 minutes, cover the top of the loaf with aluminum foil so it does not burn.
• Remove the loaf from the oven and let it cool 10 minutes in the pan, then turn it out onto a wire rack.
• Serve with vanilla butter.