Chocolate Swirl Bread

Ingredients

• 4 1/2 to 5 cups all-purpose flour
• 2 packages active dry yeast
• 3/4 cup sugar
• 2/3 cup water
• 1/2 cup margarine or butter
• 1 5-ounce can (2/3 cup) evaporated milk
• 2 eggs
• 1 6-ounce package (1 cup) semisweet chocolate pieces
• 2 tablespoons sugar
• 1/4 to 1/2 teaspoon ground cinnamon
• Streusel Topping: Stir together 1/4 cup all-purpose flour, 1/4 cup sugar, and 1 teaspoon ground cinnamon. Cut in 1/4 cup margarine or butter. Stir in 1/4 cup chopped nuts and the remaining chocolate pieces.

Instructions

1. Start the dough for this coffee bread a day ahead and let it rise in the refrigerator up to 24 hours. Then shape, let rise about 45 minutes, and bake.
2. Combine 2 cups flour and the yeast. Heat and stir the 3/4 cup sugar, the water, margarine, 1/3 cup evaporated milk, and 1/2 teaspoon salt till warm (120° to 130°) and margarine almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball in a greased bowl; turn once over. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hours).
4. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, combine 3/4 cup chocolate pieces (set aside remaining 1/4 cup for Streusel Topping), remaining evaporated milk, the 2 tablespoons sugar, and the cinnamon. Cook and stir over low heat till chocolate melts; cool.
5. Roll dough into an 18x10-inch rectangle. Spread chocolate mixture to within 1/2 inch of edges. Roll up from one of the long sides. Pinch to seal. Bring ends together to form a ring; seal ends. Place, seam side down, in a greased 10-inch tube pan. Sprinkle Streusel Topping over dough. Cover; let rise till nearly double (about 45 minutes). Bake on lower rack in a 350° oven for 45 to 50 minutes. Cool 15 minutes; remove from pan.