Chocolate Almond Swirl Bread

Love chocolate? Try it swirled into a loaf of homemade bread. Life is sweet!

Chocolate Almond Swirl Bread

difficulty

Easy

Yield

2 loaves

Prep Time

0:55

Bake Time

20 to 25 minutes

Chill Times

2 to 24 hours

Rise Time

20 to 25 minutes

difficulty

Easy

Yield

2 loaves

Prep Time

0:55

Bake Time

20 to 25 minutes

Chill Times

2 to 24 hours

Rise Time

20 to 25 minutes

ingredients

  • 2-3/4 to 3-1/4 cups all purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3/4 cup milk
  • 1/2 cup water
  • 2 tablespoons butter
  • 2/3 cup mini semi-sweet chocolate chips
  • 2/3 cup chopped slivered almonds

DIRECTIONS

  1. Combine 2 cups flour, yeast, salt, and sugar in larger mixer bowl.
  2. Heat milk, water and butter to very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add enough of the remaining flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  3. Cover; let rest on floured surface for 10 minutes OR cover tightly with plastic wrap sprayed with cooking spray and refrigerate 2 to 24 hours.
  4. Divide dough into two equal portions and roll each into a 7 x 12-inch rectangle. Sprinkle evenly with chocolate and almonds, press filling firmly into dough; roll up from short sides, jelly roll style.
  5. Place into TWO greased 8-1/2 X 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 30 to 40 minutes.
  6. Bake at 375°F 20 to 25 minutes or until done. Remove from pans; let cool on wire racks.
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Chocolate Almond Swirl Bread

  • Difficulty: Easy
  • Yield: 2 loaves
  • Prep Time: 0:55
  • Bake Time: 20 to 25 minutes
  • Chill Time: 2 to 24 hours
  • Rise Time: 20 to 25 minutes

Ingredients

  • 2-3/4 to 3-1/4 cups all purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3/4 cup milk
  • 1/2 cup water
  • 2 tablespoons butter
  • 2/3 cup mini semi-sweet chocolate chips
  • 2/3 cup chopped slivered almonds

Directions

  • Combine 2 cups flour, yeast, salt, and sugar in larger mixer bowl.
  • Heat milk, water and butter to very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add enough of the remaining flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  • Cover; let rest on floured surface for 10 minutes OR cover tightly with plastic wrap sprayed with cooking spray and refrigerate 2 to 24 hours.
  • Divide dough into two equal portions and roll each into a 7 x 12-inch rectangle. Sprinkle evenly with chocolate and almonds, press filling firmly into dough; roll up from short sides, jelly roll style.
  • Place into TWO greased 8-1/2 X 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 30 to 40 minutes.
  • Bake at 375°F 20 to 25 minutes or until done. Remove from pans; let cool on wire racks.