Chocolate Swirl Loaf
Ingredients:
1pk Bread & Buns Mix @californiacountrygal
1- 1/4 Liquid Egg Whites
1 cup Warm Water
2 Tbsp. Rice Vinegar
1 Tbsp. Allulose @rxsugar
1 tbsp. Vanilla @originenaturals
Filling:
1/2 cup SF Chocolate Chips @hersheys
5 Tbsp. Salted Butter (softened)
Other materials:
Loaf Pan
Avocado Oil / Parchment Paper
Chocolate Eggs @choczero
Directions:
PREHEAT OVEN TO 400°F
1. Prepare bread dough according to package directions. Add in your allulose and vanilla. Split into 2.
2. Roll out both halves of dough into rectangles.
3. Spread your softened butter and chocolate chips onto one rectangle. Add the other rectangle on top.
4. Roll into a log length wise. Cut the log in half.
5. Braid the two, one over top of the other. Fold the ends underneath and place in a greased loaf pan (or parchment lined loaf pan.
6. Bake for about 20-30 minutes and check the top for darkness. If it gets too dark, cover with parchment. Bake for an additional 30-40 minutes. Mine took about 65 minutes.
7. Let cool slightly, add chocolate eggs, and let them melt into the bread to make a "icing." You can also brush with an Allulose/water mixture, chocolate syrup, icing, or whatever you prefer!
8. Slice and Enjoy!
Store leftovers in refrigerator!
Ingredients:
1pk Bread & Buns Mix @californiacountrygal
1- 1/4 Liquid Egg Whites
1 cup Warm Water
2 Tbsp. Rice Vinegar
1 Tbsp. Allulose @rxsugar
1 tbsp. Vanilla @originenaturals
Filling:
1/2 cup SF Chocolate Chips @hersheys
5 Tbsp. Salted Butter (softened)
Other materials:
Loaf Pan
Avocado Oil / Parchment Paper
Chocolate Eggs @choczero
Directions:
PREHEAT OVEN TO 400°F
1. Prepare bread dough according to package directions. Add in your allulose and vanilla. Split into 2.
2. Roll out both halves of dough into rectangles.
3. Spread your softened butter and chocolate chips onto one rectangle. Add the other rectangle on top.
4. Roll into a log length wise. Cut the log in half.
5. Braid the two, one over top of the other. Fold the ends underneath and place in a greased loaf pan (or parchment lined loaf pan.
6. Bake for about 20-30 minutes and check the top for darkness. If it gets too dark, cover with parchment. Bake for an additional 30-40 minutes. Mine took about 65 minutes.
7. Let cool slightly, add chocolate eggs, and let them melt into the bread to make a "icing." You can also brush with an Allulose/water mixture, chocolate syrup, icing, or whatever you prefer!
8. Slice and Enjoy!
Store leftovers in refrigerator!
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