arble
breads and cakes instantly attract your attention. Lovely swirls of white and
brown that satisfy our cravings for the flavors of chocolate and
vanilla. Although marble breads may look complicated, they actually start with
just one batter,
white, to which melted chocolate is added to one half. Then, all you have to
do is place the two batters alternately in a loaf pan and
by running a knife through the two batters it creates that wonderful
marbled effect.
I have mentioned this before but it is important to remember that vanilla
scented batters need a good vanilla extract. Buying vanilla extract can
present a challenge as there are so many choices. The first thing to look
for when buying any extract is to make sure it is labeled "pure". Stay
away from the ones labeled "imitation" as they are made with synthetic
vanilla (from glycoside found in the sapwood of certain conifers or from
coal extracts) and leave a bitter aftertaste. The best pure vanilla
extract I have found is Nielsen-Massey's Madagascar Bourbon Pure Vanilla
Extract. You can find it in some grocery stores or else in specialty food
stores.
As always, try to use a good quality semi sweet or bittersweet
chocolate in this recipe as it makes all the difference. Bittersweet
chocolate with a high cacao content will obviously give this bread a
sharper chocolate taste than one made with a semi sweet chocolate. The
choice is yours but always use a chocolate that you enjoy eating
out-of-hand. The best chocolates are ones that have a lovely shiny finish
(a sign that the chocolate was cooked at the right temperature for the
right amount of time) with that wonderful 'snap' when you break it into
pieces. Some excellent brands are Lindt, Ghiradelli, Callebaut, Scharffen
Berger or Valrhona. .
This recipe comes from the excellent English baking book "Baking with
Passion" by Dan Lepard and Richard Whittington.
Preheat the oven to 325 degrees
F (160 degrees C) and place rack in the center of the oven. Butter and lightly
flour a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the
pan with parchment paper. Set aside.
Melt the
chocolate, along with 1/4 cup (60 ml) of the milk, in a stainless steel bowl
that has been placed over a saucepan of simmering water. Remove
from heat and set aside.
In a separate
bowl, whisk the flour with the baking powder and salt. Set aside.
In a small bowl
whisk together the sour cream and remaining 1/4 cup (60 ml) of milk. Set aside.
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.
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.
Remove from oven
and place on a wire rack to cool for 10 minutes before removing from pan. Cool
completely.
Makes 1 loaf.
Sources:
Lepard, Dan &
Whittington, Richard. 'Baking with Passion'. Thunder Bay Press. San Diego:
California..
Chocolate Marble
Bread:
4 ounces (100 grams)
semisweet or bittersweet chocolate, chopped
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