Description

This Chocolate Marble Bread combines soft, buttery dough with rich chocolate swirls for a stunning and delicious loaf. Lightly sweet and beautifully marbled, it’s perfect for breakfast, brunch, or dessert—an elegant treat that looks as good as it tastes.

Ingredients

White Dough:

1 cup lukewarm whole milk (240ml)

1 cup sugar (200g), divided

2 tsp active dry yeast (7g)

5 large eggs, room temperature

¼ tsp sea salt (1.5g)

2 tsp pure vanilla extract (10ml)

6.5 cups all-purpose flour (780g)

6 oz unsalted butter (170g), softened

Chocolate Additions:

¼ cup organic cacao powder (25g)

¼ tsp ground cinnamon (1g)

Egg Wash:

1 large egg

2 tbsp water (30ml)

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Instructions

Combine lukewarm milk, ¼ cup sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy.
In a stand mixer, beat eggs and remaining ¾ cup sugar on high for 5 minutes until pale and thickened.
Reduce speed to low and add the yeast mixture, salt, and vanilla. Mix until combined.
Switch to a dough hook and gradually add 4 cups of flour, then add softened butter pieces. Mix until smooth and elastic.
Divide dough in half. Set one half aside for the chocolate dough and continue working with the plain half, adding 1½ cups flour (½ cup at a time) until smooth. Transfer to an oiled bowl and cover.
For the chocolate dough, return the reserved half to the mixer. Add cacao powder, cinnamon, and 1 cup flour, mixing until smooth. Transfer to another oiled bowl and cover.
Let both doughs rise for 1–1½ hours until doubled in size.
Divide each dough into two equal parts (for 2 loaves). Roll out one white dough portion into a ¼-inch-thick rectangle, then roll a chocolate portion the same size and place it on top.
Fold into four vertical sections, roll out again to ½-inch thickness, then fold in half and roll to 1-inch thickness. Cut into 3 long strips and braid loosely, twisting to show the marble pattern.
Place braided dough in a buttered, parchment-lined 9×5-inch loaf pan. Repeat with remaining dough.
Cover and let rise for 45 minutes, until puffy. Preheat oven to 350°F (180°C).
Whisk egg and water, then brush over loaves. Bake for 40–45 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Add mini chocolate chips or chopped dark chocolate for extra richness.

Mix in orange zest or espresso powder for flavor variations.

Brush tops with melted butter for extra shine.

Tent with foil during baking if the tops brown too quickly.

Freeze cooled loaves or slices for up to 3 months; reheat before serving.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice (1/12 of a loaf)
Calories: 260
Sugar: 10 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 65 mg