Chocolate Swirl Bread – A Skandibaking Delight
Ingredients
To craft the perfect Chocolate Swirl Bread, you’ll need high-quality ingredients. Here’s the complete list:
- 3 ½ cups (450g) all-purpose flour
- 1 cup (240ml) whole milk, warmed to 100-110°F (38-43°C)
- ½ cup (100g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- ¾ cup (90g) cocoa powder (preferably Dutch-processed for richer flavor)
- ½ teaspoon salt
- 1 cup (180g) chocolate chips (semi-sweet or dark, depending on preference)
- 1 teaspoon vanilla extract
Ingredient Substitutions
Don’t have everything on hand? Here are some substitutions:
- Flour: Swap all-purpose flour with bread flour for a chewier texture.
- Milk: Use plant-based milk like almond or oat milk for a dairy-free version.
- Chocolate Chips: Try white chocolate or chopped chocolate bars for variety.
Equipment You’ll Need
Before diving into the recipe, ensure you have these tools ready:
- Large mixing bowl
- Wooden spoon or dough whisk
- Measuring cups and spoons
- 9x5-inch loaf pan
- Plastic wrap or a clean kitchen towel
- Rolling pin
- Oven
- Wire cooling rack
Instructions
Step-by-Step Instructions for Chokoladebrød
Follow these detailed steps to create your own Chocolate Swirl Bread. Each phase is crucial for achieving that perfect texture and flavor.
Step 1: Activate the Yeast
In a large mixing bowl, combine the warmed milk, 1 tablespoon of sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to leaven the dough.
Step 2: Mix Wet Ingredients
Once the yeast is activated, add the softened butter, remaining sugar, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Step 3: Incorporate Dry Ingredients
Gradually add the flour, cocoa powder, and salt to the wet mixture. Stir with a wooden spoon or dough whisk until a soft, slightly sticky dough forms. Don’t worry if it’s tacky—this is normal for enriched doughs like this one.
Step 4: Knead the Dough
Turn the dough onto a lightly floured surface and knead for 5-7 minutes. The goal is a smooth, elastic dough. If it sticks too much, sprinkle small amounts of flour as needed, but avoid adding too much to keep the bread tender.
Step 5: First Rise
Place the dough in a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm spot (about 75-80°F or 24-27°C) for 1 to 1.5 hours, or until doubled in size. A warm oven with the light on works well if your kitchen is cool.
Step 6: Shape the Swirls
Punch down the risen dough to release air. On a floured surface, roll it into a rectangle about ¼-inch thick and 12×18 inches in size. Evenly sprinkle the chocolate chips across the dough.
Step 7: Roll the Dough
Starting from one long edge, tightly roll the dough into a log, ensuring the chocolate stays inside. Pinch the seam and ends to seal, then place the log seam-side down in a greased 9×5-inch loaf pan.
Step 8: Second Rise
Cover the pan and let the dough rise again for 30-40 minutes, until it puffs up slightly above the pan’s edge. This second rise enhances the bread’s lightness.
Step 9: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should reach 190°F (88°C).
Step 10: Cool and Enjoy
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice once cooled to reveal those mesmerizing chocolate swirls!