Marble Bread

Airy marble bread - tender, porous inside, with a pleasant cocoa aroma, and simply gorgeous when sliced. The finished weight is about 300 grams, so I recommend baking a double batch right away. It's delicious - off to the kitchen!

Marble Bread

Airy yeast bread made from white and chocolate dough with a beautiful marbled pattern inside. Finished weight is about 300 grams.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Rising time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 1 loaf (300 g)

Ingredients Method Notes

Ingredients

  

• 4 g dry yeast
• 1 tbsp cocoa powder
• 1 tsp vegetable oil
• 25 g butter room temperature
• 125 ml milk warm
• 250 g flour
• 1 tbsp sugar
• 1 tsp salt

Method

 

1. Dissolve the dry yeast in the warm milk.
2. Sift the flour with the salt and sugar into a deep bowl. Pour in the milk with yeast, add the room-temperature butter. Knead the dough and leave in a warm place for 1 hour.
3. Divide the risen dough into 2 parts. To one, add the cocoa and vegetable oil and knead into a chocolate dough - you'll get two balls, one white and one chocolate.
4. Roll each ball into a sheet and stack one on top of the other. Roll up like a log: fold to the middle from the top and from the bottom.
   
5. Transfer the loaf to a baking sheet greased with vegetable oil and let it rise for another hour.
   
6. Bake in an oven preheated to 180-200 °C for 20-25 minutes (mine took 25 minutes). Cool on a rack - and enjoy. Bon appetit!
   

Notes

The loaf comes out on the small side - about 300 grams finished weight, so feel free to knead a double batch right away.