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Chocolate Swirl Bread Print Version
Chcolate Swirl Bread

  • 5 cups flour
  • 2 packages dry yeast
  • 3/4 cups sugar
  • 2/3 cups water
  • 1/2 cup butter
  • 1 5 oz can evaporated milk
  • 2 eggs
  • 1 cup semisweet chocolate chips
  • 2 Tbl sugar
Combine 2 cups flour and all yeast. Over medium heat combine 3/4 cups sugar, all water, all butter, 1/3 cup evaporated milk, and 1/2 teaspoon salt. Stir until melted and blended. Add this milk mixture and eggs to flour/yeast mixture. Beat with electric mixer on low for 30 seconds. Beat on high for 3 minutes. Turn bread out on lightly floured surface. Knead in more four until dough is soft. Shape into ball and place in greased bowl. Cover and let rise in warm place for 1 1/2 hours. Punch down dough, and turn out on floured surface. Cover again and let rise 10 minutes. In saucepan combine 3/4 cup, rest of evaporated milk, 2 tablespoon sugar, and all cinnamon. Cook and stir until melted and blended. Cool. Roll into 18x10 rectangle. Spread chocolate mixture over bread. Roll from one side to other. Bring ends together and pinch to seal (make ring). Place in greased tube pan. Cover and let rise for 45 minutes. Bake at 350 for 45 minutes. Cool 15 minutes and remove from pan. Pour topping over bread.

Streusel Topping
In saucepan over medium heat, stir together flour, sugar, cinnamon, and ADAMS BEST VANILLA. Mix and cook until blended. Add in butter while stirring. After butter is melted, add in remaining chocolate chips and stir until melted. Fold in nuts and drizzle over bread.

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