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Chocolate Almond Swirl Bread

  • Beginner
  • 2 loaves
  • 5 hr 5 min
Baking Success Or Baking Mess


2-3/4 to 3-1/4 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise 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


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.

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