|
Chocolate Marble Bread: Preheat your oven to 350 degrees
F (180 degrees C). Butter (or spray with a non stick vegetable spray) a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the
pan with parchment paper.
Melt the
chocolate and coffee, in a stainless steel bowl
that has been placed over a saucepan of simmering water. Remove
from heat and set aside to cool to room temperature.
In
a separate bowl, whisk or sift the flour with the baking powder and salt.
In your electric
mixer, or with a hand mixer, beat the butter and sugar until light and fluffy
(about 3 minutes).
Beat in the vanilla extract and eggs, one at a time, until well combined. Scrape down the sides of
the bowl as needed. With the mixer on low
speed, alternately add the flour mixture (in three addition) and sour cream (in two
additions), beginning and ending with the flour. Spoon a little less than half of the batter into a
separate bowl and then stir in the melted chocolate.
With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.). Run
(don't stir) a wooden skewer or knife
through the two batters to achieve a marbled effect.
Bake in preheated oven for
about 50 - 60 minutes or until a toothpick inserted into the center just comes out
clean.
Remove from oven
and place on a wire rack to cool for 10 minutes before removing from pan. Cool
completely. Store in a covered container at room temperature. It can also be
frozen.
Makes 1 loaf
Scan for Demonstration Video
|
