Double Chocolate Swirl Breadpampered Chef Recipes

Steps:

• Preheat oven to 375*F.
• For bread:.
• Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl.
• Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch.
• Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture.
• Grate half of the chocoate chips evenly over the dough(I chop them in the food processor). Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough.
• Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal.
• Brush dough lightly with a portion of the egg white mixture.
• Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
• Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture.
• Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
• For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!

Steps:

• Preheat oven to 375.
• For bread, lightly spray mini loaf pan w/ nonstick cooking spray.
• Coarsley chop almonds and 1/2 Celsius white chocolate chips; place in medium bowl; set aside.
• Unroll one package of the bread dough on lightly floured surface; do not stretch.
• Lightly beat egg white and water in a small bowl; brush over dough.
• Grate half of the semi-sweet chocolate chips evenly over dough.
• Sprinkle w/ almond/white chocolate mixture; roll lightly w/ rolling pin, pressing mixture into the dough.
• Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal.
• Brush dough lightly w/ a portion of the egg white mixture.
• Grate remaining chocolate morsels over dough and sprinkle w/ remaining almond/white chocolate mixture; roll lightly w/ rolling pin.
• Starting at narrow edge, rol dough up tightly; pinch edges to seal.
• Slice roll into four equal portions; place seam side down in loaf pans.
• Make a deep cut down the length of each loaf w/out cutting through the ends.
• Brush loaves w/ remaining egg whites.
• Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan; cool completely.
• To make drizzle, melt 1/2 c white chocolate chips and 1 tsp vegetable oil in saucepan and drizzle over tops of bread. Sprinkle w/ remaining almonds and chocolate chips.

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 (120 to 130) 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 (3 to 5 min).
• 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 (25 to 30 min.).
• Bake at 375 for about 20 minute 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.