Double Chocolate Swirl Bread
Indulge your senses with this irresistible Double Chocolate Swirl Bread, a decadent twist on homemade bread that's perfect for breakfast, dessert, or anytime indulgence. Featuring soft, pillowy layers of vanilla-scented dough intertwined with rich, chocolate-infused swirls, this loaf offers a double dose of chocolate goodness with melted dark chocolate and gooey chocolate chips baked into every bite. The dough is carefully rolled, layered, and twisted to create an eye-catching braided loaf that’s as stunning as it is delicious. With just 25 minutes of prep time and straightforward techniques, this recipe is both approachable for beginners and rewarding for seasoned bakers. Serve it warm, with a dusting of powdered sugar or a smear of butter, for a show-stopping treat that’s sure to impress. Perfectly suited for those seeking a chocolate bread recipe that blends beauty, flavor, and comfort, this heavenly creation will become a new favorite in your baking repertoire.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cups Warm milk (110°F/43°C)
- 0.25 cups Unsalted butter, melted
- 2 large Eggs
- 0.25 cups Cocoa powder
- 0.5 cups Dark chocolate chips
- 0.25 cups Dark chocolate, melted
- 1 tablespoons Vegetable oil (for greasing)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and active dry yeast.
Make a well in the center of the dry ingredients. Add the warm milk, melted butter, and eggs to the well. Mix until a sticky dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
Divide the dough into two equal parts. Set one portion aside.
To the second portion of dough, knead in the cocoa powder and melted dark chocolate until evenly incorporated. This will create the chocolate portion of the bread.
Place both portions of dough in separate greased bowls. Cover with a clean kitchen towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Once the dough has risen, punch it down to release air. Roll each portion into a rectangle approximately 10x12 inches in size.
Sprinkle the chocolate chips evenly over the plain dough rectangle. Place the chocolate dough rectangle on top.
Roll the stacked rectangles tightly into a log, starting from the short side. Pinch the edges to seal.
Using a sharp knife, slice the log lengthwise down the center to expose the swirled layers. Twist the two halves together, forming a braid-like shape.
Transfer the twisted dough to a greased 9x5-inch loaf pan. Cover loosely with plastic wrap and let rise for 30–45 minutes, or until puffed.
Preheat the oven to 350°F (175°C).
Bake the bread for 35–40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 2634 mg | 114% | |
| Total Carbohydrate | 498.3 g | 181% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 140.4 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 572 mg | 44% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 2389 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
