Beautifully golden-brown – the most divine chocolate marble loaf!
A chocolate slab is used in the dough and plaited to create this gorgeous marbled effect – even I’m surprised by how neat this turned out!
This bread was made using the tangzhong method, which creates wonderfully soft bread. It involves cooking a paste using flour and water, before adding it to the main dough – a simple addition that makes such a difference to the texture of the bread, and helps it to stay soft for a few days. It has been my go-to method for making soft bread for a few years now. Give it a go and let me know how it goes 🙂
Chocolate Swirl Bread (makes 2 small loaves)
Recipe adapted from Christine’s Recipes
- 25g bread flour
- 125ml water
- 350g bread flour
- 6g instant dry yeast
- 60g sugar
- 4g salt
- 24g milk powder
- 150g milk
- 30g unsalted butter
- 50g plain chocolate
- 20g margarine/ butter
- 20g bread flour
- 10g cocoa powder
- 5g corn flour
- 60g milk
- 30g sugar
- 1 egg white
Main dough – Method
- To make the tangzhong, whisk 25g bread flour and 125ml water together in a small saucepan over a low-medium heat. The mixture will thicken quickly and when lines appear in the mixture, remove from the heat.
- Add tangzhong and all ingredients except the liquid and butter in a bowl, gradually add 1/2 of the water and knead well (gradually add milk if required). Add 30g butter and knead until the window pane stage is reached (simple guide here).
- Spray water on doughs and place in separate containers. Cover and let it proof for 60 mins.
- Punch down the doughs, roll into respective balls, cover and let it rest for 10 mins.
- Melt the chocolate and margarine via double boiler method, and set aside.
- In a mixing bowl, sift the flour, cocoa powder, and cornflour. Then add in milk and sugar. Mix well and then add the melted chocolate, margarine mixture. Lastly add in egg white. Whisk till all well combine.
- Cook the mixture on a low heat and whisk constantly. The chocolate filling is ready once the mixture turns thick (obvious lines appear on the mixture surface as you stir).
- Transfer the chocolate dough onto clingfilm. Cover and leave aside to cool (about 3-5minutes).
- Separate into 2 portions and roll each out to about 18cm x 12cm. Wrap and keep in the fridge to set.
- Roll out one of the main doughs into a rectangle shape 20x15cm. Place one chocolate dough on top of the white dough. Roll out to 30x20cm.
- Cut into 2 equal portions. Place one piece on top of the other. Roll out the dough to 30x20cm, repeat another two times.
- Cut it into three strips and plait them together. Place the dough into a greased tin. Spray water and cover.
- Repeat with the other main dough and chocolate dough.
- Let it proof for 40-60 mins or until doubled in height.
- Bake in a preheated oven at 200C for 30-35 mins.
- Remove from the tin and let it cool on a wire rack for 2 hrs before cutting.