I’m still trying to figure if it’s a good thing or a bad one that my daughter has a sweet tooth.
We have fallen into a pattern here. On weekends when Ozzy goes for a nap, the baking starts at home. She wakes up and has the treats ready for her to devour. Of course with her sweet tooth problem, not everyone in the house gets to eat goodies after she’s awake.
So back to the problem we are facing these day, she woke up from her nap on a weekday when I was on a sick day off and ran to the oven thinking today is the lucky day! umm…only that it wasn’t!
Hence came out the easiest and the yummiest marble bread I have ever eaten.
1 1/2 Cup All Purpose Flour
3/4 Cup Granulated Sugar
2 Tsp Baking Powder
1/4 Tsp Salt
1 Tsp Pure Vanilla Extract
1/4 cup Plain Yogurt
115 Gms Bittersweet / Semisweet Chocolate, chopped
Preheat oven to
325 Degree F (160 degree C) and grease 9 inch loaf pan.
Melt chocolate in a bowl over simmering water (double boiler) along with 1/4 cup of milk.
In a bowl whisk the flour, baking powder and salt.
In another bowl whisk together remaining 1/4 cup of milk, yogurt and Vanilla.
With an electric mixer, cream butter and sugar until fluffy and light in color. Add in eggs one by one beating on slow speed.
Mix dry ingredients alternating with the milk and yogurt mixture ending with dry. Scrape down the sides and mix on slow speed.
Transfer half the mixture in another bowl and add melted chocolate to the remaining.
Spoon the mixture in turns onto the prepared pan ~ Vanilla /Chocolate/Vanilla/Chocolate
Run a knife or skewer along the length to achieve marbled effect.
Do not over mix or you’ll end up with only chocolate bread.
Bake for about 50 – 55 minutes or until the skewer comes out clean.
When ready remove from oven and let it rest for another 10 minutes. Serve Warm.