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Chocolate bread for breakfast

June 01, 2012|Scott Anderson | Culinary Passion

This triple-layer chocolate chip bread is a wonderful breakfast bread similar to old-fashioned swirl bread that you used to get right from your baker. 

This bread is easy to make and is even better the next day after sitting in the fridge. 

It's moist and flavorful and I suggest sticking with the natural peanut butter for the correct consistency and flavor. 

—  Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Triple-layer chocolate chip bread

For the bread:

2 cups white wheat flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1 1/4 cups semi-sweet chocolate chips

1/4 cup natural peanut butter

2 tablespoons brown sugar

1 egg

1 cup milk

1 teaspoon natural vanilla



For the crumb topping:

1/2 cup sugar

1/4 teaspoon dark cocoa powder

4 tablespoons unsalted butter

2 tablespoons honey-roasted peanuts, chopped

1/2 teaspoon ground cinnamon



Preheat oven to 325 degrees. Grease and flour a 9-inch-by-5-inch loaf pan.

Mix together flour, baking powder, sea salt and chocolate chips. Set aside.

In a separate bowl, beat together peanut butter, sugar, egg, milk, and vanilla until creamy. Gradually add in the dry ingredients, mixing completely until well incorporated. Do not over mix.

In a small bowl, combine the crumb topping ingredients. Reserve.

Spoon 1/3 of the batter into the prepared pan, then sprinkle with 1/3 of the crumb mixture and continue layering until finished. Top the batter with the remaining crumb topping. 

Take a large wooden skewer and pull through batter to give it a marble texture. 

Bake 45 minutes. Cool on a wire rack for 15 minutes before slicing.

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