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Chocolate Swirl Bread Recipe

Chocolate Swirl Bread – A Skandibaking Delight


  • Author: Sofya Petrova

Ingredients

Scale

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!