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Chocolate Marble Twist Bread

A delightful and healthy treat, this Chocolate Marble Twist Bread strikes a perfect balance between indulgence and health with its beautiful marbled appearance and rich chocolate flavor.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 12 g cake flour (or 10 g all-purpose flour + 2 g cornstarch) Adds a lighter texture.
  • 8 g cocoa powder Infuses rich chocolate flavor.
  • 20 g sugar Balances the bitterness of cocoa.
  • 200 g all-purpose flour (or 180 g bread flour + 20 g cake flour) Main ingredient for structure.
  • 3 g instant yeast Helps the bread rise.
  • 3 g salt Enhances bread flavor.
  • 20 g sugar (additional) Aids in activating the yeast.
Wet Ingredients
  • 60 ml milk Adds moisture and richness.
  • 50 g chocolate, finely chopped Enhances chocolate flavor.
  • 20 g egg white Adds protein and structure.
  • 80 ml water Hydrates flour.
  • 65 g total egg + milk (about 30 g whole egg + 35 ml milk) Binds ingredients and adds moisture.
  • 20 g unsalted butter, softened Improves texture.
  • 10 g reserved egg Acts as wash for crust.
  • 5 ml milk (additional) For the egg wash.
Additional Ingredients
  • 5 g salted butter Adds richness to the dough.

Method
 

Preparation
  1. Combine cake flour (or all-purpose flour and cornstarch), cocoa powder, and sugar in a mixing bowl until no lumps remain.
  2. Gradually add the milk and 20 g of finely chopped chocolate to the mixture and stir until well combined.
Mixing Dough
  1. In another bowl, combine all-purpose flour (or bread flour and cake flour), instant yeast, sugar, and salt.
  2. Add water, total egg, and milk to the dry mixture and mix until combined.
Kneading Dough
  1. If using a stand mixer, knead on low speed for about 8-10 minutes until smooth and elastic.
  2. If kneading by hand, knead on a clean surface for about 10-12 minutes.
First Rise
  1. Place kneaded dough in a greased bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size.
Shaping Bread
  1. Punch down the dough and divide it into two equal parts.
  2. Roll each part into a rectangle of about 1/4 inch thickness.
  3. Spread the chocolate mixture over one part and place the other on top.
Twisting Dough
  1. Cut the dough into two equal strips lengthwise and twist them around each other.
Second Rise
  1. Place the twisted dough into a greased loaf pan and cover with a damp cloth.
  2. Allow to rise for another 30 minutes.
Baking
  1. Preheat the oven to 180°C (350°F).
  2. Mix the reserved egg and milk to create an egg wash and brush it over the loaf.
  3. Bake for 30-35 minutes or until golden brown.
Cooling
  1. Remove from oven and cool in the pan for 10 minutes before transferring to a cooling rack.

Notes

For dairy-free, use almond or coconut milk. Store in an airtight container for up to 5 days or freeze for longer storage.