Double Chocolate Swirl Bread

1. 1

   Preheat oven to 375.

2. 2

   For bread, lightly spray mini loaf pan w/ nonstick cooking spray.

3. 3

   Coarsley chop almonds and 1/2 Celsius white chocolate chips; place in medium bowl; set aside.

4. 4

   Unroll one package of the bread dough on lightly floured surface; do not stretch.

5. 5

   Lightly beat egg white and water in a small bowl; brush over dough.

6. 6

   Grate half of the semi-sweet chocolate chips evenly over dough.

7. 7

   Sprinkle w/ almond/white chocolate mixture; roll lightly w/ rolling pin, pressing mixture into the dough.

8. 8

   Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal.

9. 9

   Brush dough lightly w/ a portion of the egg white mixture.

10. 10

    Grate remaining chocolate morsels over dough and sprinkle w/ remaining almond/white chocolate mixture; roll lightly w/ rolling pin.

11. 11

    Starting at narrow edge, rol dough up tightly; pinch edges to seal.

12. 12

    Slice roll into four equal portions; place seam side down in loaf pans.

13. 13

    Make a deep cut down the length of each loaf w/out cutting through the ends.

14. 14

    Brush loaves w/ remaining egg whites.

15. 15

    Bake 25-30 minutes or until golden brown.

16. 16

    Remove from oven; cool in pan 5 minutes.

17. 17

    Remove loaves from pan; cool completely.

18. 18

    To make drizzle, melt 1/2 c white chocolate chips and 1 tsp vegetable oil in saucepan and drizzle over tops of bread.

19. 19

    Sprinkle w/ remaining almonds and chocolate chips.

* Per serving · 4 servings · Values may vary.