Monday, October 13, 2008

Marble Bread

  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 1/2 cup milk, divided
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sour cream
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup plus 2 tablespoons granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. Preheat the oven to 325 degrees F and place rack in the center of the oven. Butter and lightly flour a 9 by 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
  2. Melt the chocolate, along with 1/4 cup of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside.
  3. In a separate bowl, whisk the flour with the baking powder and salt. Set aside.
  4. In a small bowl whisk together the sour cream and remaining 1/4 cup of milk. Set aside.
  5. In your electric mixer, or with a hand mixer, cream the butter and sugar until light in color and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
  6. With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

1 comment:

Snooky doodle said...

this looks nice and yummy. :)