Chocolate Almond Swirl Bread


Love chocolate? Try it swirled into a loaf of homemade bread. Life is sweet!





2 loaves

Prep Time

55 minutes

Chill Time

2 to 24 hours

Rise Time

20 to 25 minutes

Bake Time

20 to 25 minutes


  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise 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 (120º to 130ºF); 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 375ºF 20 to 25 minutes or until done.  Remove from pans; let cool on wire racks.