Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm 2% milk (110° to 115°)1/4 cup sugar1 teaspoon salt2 large eggs, room temperature4 ounces cream cheese, softened4 to 4-1/2 cups bread flourFILLING:4 ounces cream cheese, softened1/2 cup confectioners’ sugar2 tablespoons baking cocoa1 cup semisweet chocolate chips1 large egg, beaten
Preparation
In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, eggs, cream cheese and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12x8-in. rectangle. For the filling, in a small bowl, beat cream cheese, confectioners’ sugar and cocoa until smooth. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with chocolate chips. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Brush tops of loaves with egg. Bake at 350° for 25 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until loaves sound hollow when tapped. Remove from pans to wire racks to cool.
