Marble Bread recipes anybody?

Question

Does anybody have a good marble bread recipe please? Thanks in advance.

Answer 1

Marble Bread

1 cup margarine (2 sticks)
4 eggs
1 1/3 cups sugar (300 grams)
1/2 teaspoon each vanilla and lemon extract
4 1/3 cups flour
2 teaspoons baking powder
1 1/2 cups milk
3 heaping teapoons Nestle's Quik or powdered cocoa


In a large mixing bowl, blend margarine, eggs, sugar and vanilla and lemon extract until smooth and creamy. Add 3 cups flour, one cup at a time until well blended. Slowly mix 1/2 cup milk and continue blending. Add the remaining flour (1 1/3 cup) beating slowly until creamy. Add 1/2 cup milk, blend, and remaining 1/2 cup milk. (Do not add flour and milk without blending in between or batter will become chunky.)
Heat oven to 430 degrees. Grease and flour two bread loaf pans.
Pour approximately two-thirds of the batter into the to bread pans, dividing as evenly as possible. Into the remaining one-third batter, mix in the Nestle Quik. Divide this remaining batter between the bread pans, pouring carefully. With a large spoon, swirl and stir slightly to achieve the marble effect when baked.
Reduce heat to 410 degrees, place pans in middle rack oven and bake for 60 minutes.
Kutchens are done when a toothpick inserted into the center comes out clean. Cool for a few minutes and remove from pans to cool on rack or place on its side to cool on a clean service.

Answer 2

Sorry this is the best I could come up with.

MARBLE BREAD PUDDING

2 c. day old bread, cubed
1/2 c. semi-sweet chocolate bits
1/4 c. sugar
2 c. milk
3 tbsp. butter
2 eggs

Cut day old bread into 1/2" cubes to make 2 cups. Put in buttered baking dish (1 quart). Add 1/2 cup semi-sweet chocolate bits; mix.
Put 1/4 cup sugar into 2 cups milk, add 3 tablespoons butter and place on stove to heat. (Melt butter and sugar.) Beat 2 eggs slightly. Add to the warm milk. Pour all over bread and chocolate. Set in pan of water. Bake one hour at 375 degrees. Serve warm with whipped cream or ice cream.

Answer 3

MARBLED APRICOT BREAD

1 c. dried apricots, cut into thin strips
1/2 c. golden raisins
1/2 c. white sugar
4 tbsp. butter
1/2 c. brown sugar
1 lg. egg
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. orange juice
1/2 c. chopped walnuts

FILLING:

6 oz. cream cheese, softened
1/3 c. sugar
1 lg. egg
1 tsp. grated orange peel

In small bowl, combine apricots and raisins. Add boiling water to cover. Let stand 30 minutes. Drain. In bowl, cream butter and sugar; add egg.
In bowl sift flour, baking powder, soda and salt together. Add flour to mixture, alternating with orange juice. Stir in apricots, raisins and walnuts.

Prepare filling. Process all ingredients until smooth. Pour 2/3 batter into 9"x5" loaf pan which has been greased and floured. Top with filling, then add remaining batter, Insert knife and swirl to marbleize. Bake in preheated 350 degree oven until golden brown, 55 or 60 minutes. Cool 10 minutes; turn on wire rack. Refrigerate. Will keep in refrigerator one week, or freeze up to 2 months.

Makes 1 loaf.

Answer 4

Chocolate Marble Bread

INGREDIENTS
7 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 cups milk
1/2 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
2 eggs
1/4 cup baking cocoa
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1/4 cup chopped walnuts
DIRECTIONS
In a mixing bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120 degrees F-130 degrees F, stirring constantly. Add to flour mixture; mix well. Beat in eggs on low speed for 30 seconds; beat on high for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into thirds. Knead cocoa into one-third of the dough (this may take 5-6 minutes). Shape into a ball. Shape remaining two-thirds dough into one ball. Place each ball in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll white dough into a 20-in. x 10-in. rectangle; repeat with chocolate dough. Place chocolate layer on top of white layer. Starting with long side, roll up jelly-roll style; press edges to seal seam. Cut into 20 slices; place in a greased 10-in. tube pan in about three layers. Cover and let rise until nearly doubled, about 30-40 minutes. Bake at 350 degrees F for 40-45 minutes or until lightly browned. Remove from pan immediately; cool on a wire rack. Combine sugar and milk; drizzle over bread. Sprinkle with nuts.

Answer 5

--FIRST OPERATION:--

2 1/4 c. bread flour, sifted
4 tsp. baking powder
3/4 tsp. salt
1/2 c. fine granulated sugar
5 tbsp. shortening
3/4 c. cold sweet milk
1/4 c. orange juice
1 fresh egg, well beaten
Grated rind of 1 med. size orange

To the flour add baking powder, salt and fine granulated sugar and sift over grated orange rind. Mix thoroughly; then blend in shortening. Combine milk, orange juice and beaten egg and mix well. Set aside while preparing the other mixture. --SECOND OPERATION:--

2 c. bread flour, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. granulated sugar
1/2 tsp. ground nutmeg
1/2 c. wheat flour, unsifted
1/2 c. shortening
2 eggs, well beaten
2 tbsp. honey
2 tbsp. sour cream
4 bananas, mashed (medium sized)
Melted butter for tops

Add baking powder, soda, salt, cinnamon, sugar and nutmeg to flour and sift together over unsifted wheat. Blend thoroughly. Combine shortening, beaten eggs, honey and sour cream and beat briskly, adding while going along the mashed bananas, blending well. Add to the flour mixture, a little at a time, beating well after each addition until smooth. Grease 2 large pans; line them with wax paper. Divide batter between the loaf pans; brush tops with melted butter and bake at 350 degrees for 1 hour or until tops are brown and bread shrunken from sides of pans. Cool before slicing.