Chocolate swirl bread

Chocolate swirl bread

Ingredients/Components

• all-purpose flour - 3 to
• quick-rise yeast - 2 pkg
• milk - 1 c
• sugar - 1/3 c
• margarine or butter - 6 Tbsp
• salt - 1 tsp
• eggs - 2 item
• pkg - 1 oz
• sifted powdered sugar
• water - 1 Tbsp
• vanilla - 1/2 tsp

How to make chocolate swirl bread:

In a large mixing bowl, combine 1 1/2 cups of the flour and the yeast. In a saucepan, heat and stir the milk, sugar, margarine or butter and salt until warm (120° to 130°) and margarine almost melts. Add to flour mixture; mix well. Add the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Cover and let rest 15 minutes.

Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14 x 10-inch rectangles.

Reserve 2 tablespoons of the Heath bits; sprinkle remaining Heath bits over dough rectangles.

Starting from a short side, roll up each rectangle. Seal seams and edges.

Line a baking sheet with foil. Grease the foil. Transfer loaves to prepared baking sheet. Cover and let rise in a warm place until nearly double (25 to 30 minutes).

Bake in a 375° oven about 20 minutes or until done. Remove to wire racks to cool.

For icing, combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath bits. Makes 2 loaves.

Recipe categories: Breads, Oven, Yeast breads.