Chocolate Pinwheel Loaf

Chocolate pinwheel loaf
½ cup nondairy creamer or soy milk
¼ cup margarine
¼ cup sugar
2 teaspoons yeast
¼ cup warm water
2 eggs, beaten
3 to 3-½ cups flour
1 ounce unsweetened chocolate, melted and cooled

Combine creamer, margarine and sugar and heat in microwave, making sure margarine melts. Cool to warm but not hot and combine with yeast and water. Let yeast proof – about 10 minutes. Whisk in eggs. Stir in flour and knead, adding flour if necessary until elastic but not sticky. Divide dough in half. Place half in oiled bowl and cover. Knead melted chocolate into remaining half until completely blended. Place in oiled bowl and cover. Let rise about 1 hour.
Punch each dough down and roll into rectangle – approximately 18 x 10 inches. Place chocolate dough on top of plain dough. Roll up jelly-roll style starting at short end. Fold ends under and place, seam side down, in a greased 9 x 5-inch loaf pan. Cover and let rise for another hour.
Preheat oven to 350 degrees. Bake for 30 minutes. Remove from pan and cool on wire rack.

To gild the lily, you can put this glaze on the bread:

1 cup powdered sugar
2 tablespoons nondairy creamer
1 teaspoon vanilla

Whisk all ingredients together and drizzle over warm loaf.

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