VANILLA CHOCOLATE SWIRL BREAD

Vanilla Chocolate Swirl Bread image

I took a basic bread recipe and my imagination and came up with this loaf. The results surprised me, It is not overly sweet but a nice light taste of vanilla and chocolate, Really good with butter, or a spread like Nutella, toasted or not. . I started with the chocolate dough first because I was not sure how the cocoa would...

Provided by Gail Herbest

Time 3h35m

Number Of Ingredients 15

Ingredients

CHOCOLATE DOUGH
1 1/2 c warm water
1/3 c granulated sugar
2 1/2 tsp yeast
3/4 tsp salt
1/8 c oil, (vegetable or canola)
2 1/2 c bread flour, plus more for kneading
1/2 c dry unsweetened chocolate
VANILLA DOUGH
1 1/2 c warm water
1/3 c granulated sugar
2 1/2 tsp yeast
1/8 c oil, ( vegetable or canola)
3 tsp vanilla extract, i used 2 teaspoons and 1 teaspoon of ground vanilla)
3 1/2 c bread flour, plus more for kneading

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