Chocolate Swirl Bread is an impressive homemade bread that is actually easy to make. The chocolate filling is layered into the dough then rolled up tightly into a log. A few simple steps let you twist and braid the dough into a swirled mix of dough and chocolate.
I found this Chocolate Swirl Bread recipe among the pages of Woman’s Day, January 2014. My mom gave me the magazine to read on a flight so I found myself miles above the ground just thinking about how to make this bread once we landed.
I was drawn to this bread because it can be a breakfast treat just as it is or dressed up as a chocolate french toast…or…if you can save it until dessert, it would be fabulous in a chocolate bread pudding.
As I said already, can you go wrong with chocolate in a bread? Nope! Don’t be intimidated by the process of making a yeast bread. There is surprisingly little hands-on time and the steps are basic. I simplified the recipe by skipping the preparation of the chocolate filling and starting with a store-bought chocolate spread: more specifically Trader Joe’s Cocoa Almond Spread. (Thanks, Annette, for this treat!! Only a few weeks to wait until Trader Joe’s opens here in Denver!) Click here for the original recipe.
I’ll share the dough recipe ingredients below and will include my substitution of the chocolate spread (think Nutella, Hershey’s chocolate spread or Trader Joe’s cocoa almond spread) for the chocolate filling.
A baking group is indulging in CHOCOLATE this month, won’t you join us? We are baking with chocolate, cocoa powder, chocolate spreads and more. Y
ou simply can’t go wrong when you add chocolate to your breads. Quick breads, muffins, pastries, loaves– any way you bake breads, we encourage you to do so this February and share your experience in the comments below.
Chocolate Swirl Bread
Chocolate Swirl Bread is an impressive homemade bread that is actually easy to make.
Ingredients
Dough:
- 2 1/2 -3 cups all-purpose flour
- 2 1/4 tsp active dry yeast (one packet)
- 1/2 tsp kosher salt
- 1/4 granulated sugar
- 1/4 whole milk (I used 2%)
- 1/4 cup butter, cut into pieces
- 1 tsp vanilla extract
- 4 large eggs
Instructions
- Please click through here to see full recipe on Woman's Day. Please note that I used the chocolate spread instead of preparing the chocolate filling in the recipe.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.
Felice/All That's Left Are The Crumbs
Monday 10th of February 2014
I am loving the theme this month, and your bread looks fantastic. I'd have to make two so I could enjoy eating one and use the other in a bread pudding.
Julie @ This Gal Cooks
Sunday 9th of February 2014
What a lovely loaf of bread, Holly. I really like the chocolate swirls. There is a cinnamon swirl bread that I want to try in the Cooks Illustrated Baking Book. Seriously, your bread looks as good as the photo in their cookbook! Pinned!
Holly
Sunday 9th of February 2014
Thanks, Julie!! I love all things from Cooks Illustrated and will have to look at the issue with the cinnamon bread. SOunds great!
Karen @ Karen's Kitchen Stories
Thursday 6th of February 2014
Beautiful. I want some. Now. =)
Holly F
Wednesday 5th of February 2014
Thanks, Lora, it really is a pleasure to bake along with the group each month. Regarding the photo, I am trying to learn the difference between how to take a "moody" photo rather than one that is just poorly lit. I'm working on it! Thanks for your encouragement!
Ansh
Tuesday 4th of February 2014
oh why why why do you live so far away??? I so would like this with coffee! Beautiful beautiful bread.
Holly F
Wednesday 5th of February 2014
We must plan to meet in the middle to share goodies! Thanks for reading, Ansh.