There's something magical about slicing into a loaf of marbled bread to reveal its mesmerizing swirls of light and dark. This recipe creates a tender, flavorful bread that's as beautiful as it is delicious. The contrast between vanilla-scented white dough and rich chocolate creates an impressive pattern that will make this bread the centerpiece of any breakfast or brunch table.
Ingredients
For the Base Dough:
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 1 cup warm milk
- ¼ cup sugar
- 2 large eggs
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
For the Chocolate Portion:
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons warm milk
- 1 tablespoon melted butter
Instructions
- Begin by activating the yeast in warm milk with a pinch of sugar. Let it stand for 5-10 minutes until foamy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the eggs, vanilla extract, and yeast mixture.
- Mix until a shaggy dough forms, then add the softened butter in small pieces. Knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into two equal portions. Take one portion and knead in the cocoa powder mixture until fully incorporated.
- Roll out each portion into a rectangle of equal size, approximately 12x8 inches.
- Stack the chocolate layer on top of the plain layer. Starting from the short end, roll tightly into a log.
- Cut the log lengthwise down the middle, leaving one end attached. Twist the two pieces together, keeping the cut sides facing up.
- Place the twisted dough into a greased 9x5 inch loaf pan. Cover and let rise for another 45 minutes.
- Preheat the oven to 350°F (175°C). Bake for 40-45 minutes, or until golden brown and a skewer inserted comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips for Perfect Marbling
- Keep the two doughs separate until the final shaping to maintain distinct colors
- Don't overwork the chocolate dough as it can become tough
- Ensure both doughs are the same consistency for even baking
- The tighter you roll and twist, the more defined your marbling will be
Storage
Store your marbled bread in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag.
This marbled bread makes excellent toast and is particularly delightful when served with butter and honey for breakfast. It's also perfect for making elegant sandwiches or simply enjoying as an afternoon snack with coffee or tea.
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