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Homemade Chocolate Swirl Bread

Homemade bread with a twist!



  • Whisk together the flour, salt, sugar and yeast in a large mixing bowl.

  • In a saucepan, tip in the milk and butter and cook over a low heat until the butter melts.

  • Tip in to the flour mixture and add three eggs and the vanilla. Beat the mixture until the dough is smooth. Lightly flour a clean surface and knead the dough until elastic. This should take around 2 minutes.

  • Place the dough in the mixing bowl, cover with clingfilm or a clean towel and place in a warm area. Leave to rise for an hour.

  • Repeat the process of kneading the dough on a work surface, return to the mixing bowl, cover and leave to rest for 15 minutes.

  • Melt the chocolate and butter together in a microwave. Tip in the icing sugar and cacao powder and mix.

  • Line a loaf tin with baking paper and roll out the dough into a rectangle shape. Spread the chocolate mixture on top leaving space around the edges and roll the dough in to a log shape.

  • Cut the loaf in half (length-ways) and plait the pieces together in to a large twist. Pinch the ends together and place in to a baking paper lined loaf tin.

  • Beat an egg, brush the top of the loaf with the egg and leave to sit for 30 minutes.

  • Heat the oven to 180C and bake the loaf until golden brown. This should take around 40 to 50 minutes.

  • Leave the loaf to cool in the pan for 5 minutes then carefully remove from the tin and place on a wire rack to cool.

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