Breakfast Bread: Chocolate Swirl Bread
Source of Recipe
ABM Recipes
List of Ingredients
1/2 cup milk
2 eggs
1/4 cup water
2 tablespoons margarine or butter, cut up
1/2 teaspoon vanilla
2 cups bread flour
1 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 teaspoons active dry yeast or bread machine yeast
1 cup (6 ounces) semisweet chocolate pieces
1/4 cup chopped walnuts
1 teaspoon shortening
Recipe
1. Add the first 11 ingredients and 1/2 cup of the chocolate pieces to a
1-1/2- or 2-pound bread machine according to the manufacturer's directions.
Select the dough cycle. When cycle is complete, remove dough. Punch down.
Cover and let rest for 10 minutes.
2. Divide dough in half. On lightly floured surface, roll each portion into a
10x7-inch rectangle. Sprinkle each with 2 tablespoons chocolate pieces and 2
tablespoons walnuts; press lightly. Starting from a short side, roll into a
spiral; seal seam and ends. Place each loaf, seam down, in a greased
8x4x2-inch loaf pan. Cover and let rise in a warm place for 30 to 45 minutes
or until nearly double.
3. Bake in a 350 degree F oven about 30 minutes or until bread sounds hollow
when lightly tapped. If necessary, loosely cover with foil the last 10
minutes to prevent overbrowning. Remove from pans; cool slightly on wire
racks. In a small saucepan combine remaining chocolate pieces and the
shortening; heat over low heat until melted. Drizzle over loaves. Makes 32
servings
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