Go Back
A white plate with two slices of mocha swirl bread sits on a wooden table near a purple cloth napkin.

MOCHA SWIRL BREAD RECIPE

Print Pin

Equipment

  • small bowl
  • large bowl
  • rubber spatula or wooden spoon
  • Dutch oven
  • clean towel

Ingredients

  • 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

Instructions

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.