Looking for a delicious and impressive baked treat to serve at your next brunch or coffee date? This mocha swirl bread has you covered. This delicious bread combines the rich flavors of chocolate and espresso into a perfectly fluffy homemade loaf that is sure to impress. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and guaranteed to please.Jump to Recipe
MOCHA SWIRL BREAD RECIPE
WHAT YOU NEED TO MAKE THIS MOCHA SWIRL BREAD
This bread is made in a Dutch oven, which results in an absolutely scrumptious bread that is crisp on the outside and tender in the middle. If you think you would like to get into making your own bread regularly, a Dutch oven is a great investment for your kitchen.
These are all affiliate links, if you make a purchase (of anything from the site, not just these items) after clicking through, I will earn a small commission. Ads and affiliate links are the way I am able to keep this website running and to offer you free tutorials all year long. Thank you so much for supporting me and Mad in Crafts!
HOW TO MAKE CHOCOLATE ESPRESSO SWIRL BREAD
I tend to be intimidated by baking from scratch, but this is a fairly simple and straightforward recipe that yields delicious results!
Start by making the bread dough. You will combine warm water, active yeast, and sugar to get the yeast working. When the yeast mixture is foamy, you can begin to stir in the flour with a spatula or a wooden spoon. Don’t overwork the dough! Just stir the ingredients until all the pockets of dry ingredients are incorporated. It should look like the photo above.
Drizzle some melted butter over the dough, then cover the bowl with a clean cloth and let it rest until it doubles in size. This will take roughly an hour depending on the temperature of your house.
While the dough is resting, mix up the mocha mixture. This consists of butter, white sugar, cocoa powder, cinnamon, vanilla, and espresso powder. Make sure these ingredients are completely mixed together.
Spoon half of this mocha mixture onto the center of the risen dough. Use a spatula or wooden spoon to fold the edges of the bread dough over the mixture. This will begin to incorporate the marble effect of the mocha swirl into the bread dough. Repeat this step with the rest of the mocha mixture.
Place the bread dough into a hot Dutch oven and bake for 45 minutes. Let the bread cool in the Dutch oven for 15 minutes before transferring the loaf to a cooling rack.
Let the mocha swirl bread cool and then use a bread knife to slice it. Serve it with a delicious cup of fresh coffee!
MOCHA SWIRL BREAD RECIPE
MOCHA SWIRL BREAD RECIPEPrint Pin
- small bowl
- large bowl
- rubber spatula or wooden spoon
- Dutch oven
- clean towel
- 1 ½ c warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- ½ c sugar
- 2 tbsp cocoa powder
- 2 tsp instant espresso powder
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 3 c flour
- A pinch of salt
In a small bowl:
- Mix 2 tbsp melted butter with 1/2 cup sugar, cocoa powder, cinnamon, vanilla and espresso powder. Set aside.
In a large bowl:
- Add 1 1/2 cup of warm water (no hotter than 110 degrees F), 2 teaspoon yeast, and 1 teaspoon white sugar.
- Stir once and let it get foamy.
- When it's foamy, add 2 tablespoons of melted butter. Stir.
- With a wet rubber spatula or wooden spoon, start mixing in 3 cups flour. Stir until there are no pockets of dry ingredients remaining.
- Drizzle a bit of oil or melted butter on top of the dough.
- Cover the bowl with a clean towel. Let the dough rest at room temp for about an hour or until it has doubled in size.
- Spoon half of the mocha mixture and drop it right in the center of the bread dough. With a rubber spatula, fold the edges of the dough in to cover the center.
- Repeat this step with the remaining mocha mixture.
- Let the dough rise for at least another hour or two.
When you are ready to bake:
- Preheat the oven to 425 degrees F.
- Put the dutch oven in for 15 minutes to get it hot.
- Drop the dough right into the prepared pan.
- Bake for 30 mins.
- Drizzle a few tablespoons of melted butter over the top of the bread. Bake 15 mins longer.
- Remove the Dutch oven from the oven and allow it to cool for 15 minutes.
- Remove the bread from the Dutch oven and place on a cooling rack. Coolcompletely before slicing.