Saturday, January 11, 2014

Double Chocolate Swirl Bread

This bread is one of my family's favorite desserts. It looks like I spend hours preparing it, but it takes less than an hour for this to be on the table. 

1/2 cup chopped nuts (I used cashews this time, but I have used sliced almonds in the past)
1/2 cup white chocolate chips
2 packages of Pillsbury French bread dough
1 egg white
1 Tbsp water
1/4 cup semi-sweet chocolate chips

Start by chopping the nuts and white chocolate chips. (I use a hand-held food chopper.) Mix them in a bowl and set aside. 
Roll out one loaf of the French bread on a lightly floured surface. Place an egg white and 1 Tbsp of water in a bowl and lightly beat the mixture with a fork. Brush a portion of the egg white on the bread dough. 
Using a hand-held grater, grate 1/2 of the chocolate chips on top of the bread dough. If you don't have a grater, just chop the chocolate chips like you did the white chocolate chips. 

Place half of the white chocolate/nut mixture on top of the grated chocolate chips. 

Unroll the 2nd tube of French bread directly on top of the first loaf. Pinch the edges with your fingers to seal the dough together. Brush on a portion of the egg white. 

Grate the remaining chocolate chips on top of the 2nd loaf and sprinkle the remaining white chocolate/nut mixture on top of that. 

Roll the dough up jelly-roll style. 

Pinch the dough to create a seam, as shown below. Cut the dough in half. 

I only have one large bread pan. So, I placed one of the halves in a greased bread pan. I cut the other half in half and placed each half in a smaller loaf pan. Make a deep cut down the length of each loaf, being careful not to cut through the ends. 

Bake at 375 degrees for about 25 minutes. Remove to a wire rack. 

Drizzle with melted chocolate if you want it to look a little fancier. 

Cut with a serrated knife and serve.