Chocolate Swirl Bread
My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a bgh cookie magazine. Prep time is approx. And includes rise time.
Steps
In a large mixing bowl combine 1 1 / 2 cups of the flour to yeast.
In a sauce pan heat and stir the milk , sugar , butter and salt until warm and butter almost melts.
Add to flour mixture.
Mix well.
Add eggs.
Beat with an electric mixer on low speed for 30 seconds , scraping bowl constantly.
Beat on high for 3 minute.
Using 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.
Divide dough into 2 equal portions.
Roll out both portions of dough separately to form two 14x10-inch rectangles.
Reserve 2 tablespoons of the heath bits.
Sprinkle remaining over dough rectangles.
Starting from short side , roll up each one.
Seal seams and edges.
Line a baking sheet with foil , grease the foil.
Transfer loaves to prepared baking sheet.
Cover let rise until nearly double.
Bake at 375 for about 20 minute or until done.
Remove to wire .
Ingredients
flour, yeast, milk, sugar, butter, salt, eggs, english toffee bits, powdered sugar, water, vanilla