My absolute favorite flavor to pair with chocolate is orange. It always has been. Maybe that comes from receiving a chocolate orange in my stocking each Christmas as a child. Whatever the reason, that flavor combination has stuck with me as a favorite through my childhood and into my adult years.
I knew for this swap I wanted to make something with chocolate and orange together. I took a simple cinnamon swirl bread recipe, loaded it up with orange zest, and substituted chocolate chunks for the cinnamon mixture. Served toasted with a dab or marmalade on it, this bread is magic on my taste buds!
I baked it in four small loaf pans (the directions are for one loaf). Because I thought they would be cute as gifts this way. All you’d need to do is dive the dough into 4 equal parts, then roll into out into smaller rectangles. I just kind of eyeballed it. If you’re concerned about what size, you could probably just stir the chocolate straight into the dough instead of rolling it in.
Check out Jamie’s recipe for Rolo Stuffed Chocolate Cookies. YUM! Rolos are one of my favorite indulgent treats.
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1 envelope yeast, about 2 1/4 teaspoons
- 1/2 cup warm water, about 110 degrees F
- 1/3 cup sugar
- zest of 2 large oranges
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 teaspoons salt
- 3 1/4 - 3 3/4 cups all-purpose flour
- 1 heaping cup of Scharffen Berger Semi-Sweet Chocolate Chunks
- Heat the milk and butter in a small saucepan or microwave until butter is melted and the temperature measures 110 degrees F. Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the beater attachment.
- Zest two large oranges. Add the orange zest to the sugar and rub to combine with your fingers. The sugar should become very fragrant as you release the oils in the zest.
- Beat in the sugar, vanilla, and eggs. Add the salt, milk mixture and 1 cup of flour. Stir till mixed.
- Slowly add the remaining flour until a smooth dough is formed, 1/2 cup at a time. Partway through, about after 2 cups of flour, you'll need to switch to the wire beater to the dough hook. The final dough should not be sticky.
- Transfer dough to lightly-oiled bowl. Cover and let rise for 2 to 2 1/2 hours, until dough has doubled.
- After dough has doubled, punch down dough one time and place on unfloured board. Let dough rest for 10 minutes. Grease bottom and sides of a loaf pan. Using little or no extra flour (more flour will make bread tough), roll dough to 18 by 8 inch rectangle. Sprinkle the surface with chocolate chunks.
- Roll up tightly, starting with 8” end. Place loaf seam side down in well-greased 8 x 6 inch pan and let rise for 1 1/2 hours or until the dough reaches 1” above pan.
- Brush top of loaf with mixture of one beaten egg and 2 tsp. milk. Bake for 30 minutes at 350 degrees. Remove from pan and let cool for 45 minutes.
- Bread can be double-wrapped in plastic and stored at room temperature for 2-4 days or frozen for 3 months.
Adapted from The New Best Recipe: All-New Edition
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 282Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 42mgSodium 285mgCarbohydrates 45gFiber 3gSugar 16gProtein 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
How To Participate
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More Chocolate Recipes:
- Recipe Exchange: Chocolate Gingerbread
- Holiday Recipe Exchange: Chocolate Pecan Tart
- Oatmeal Almond Chocolate Chunk Cookies
- Homemade Chocolate-Dipped Marshmallows
- Chocolate Chip Cookies – 2 Ways
- Cannoli Sandwich Cookies
- White Chocolate Pudding
- Chocolate Buttermilk Cupcakes
- Triple Chocolate Chunk Cookies