- 1 (.25 ounce) package active dry yeast
- 1 cup warm milk (110 to 115 degrees F)
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 4 ounces cream cheese, softened
- 4 cups bread flour
- FILLING:
- 4 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 2 tablespoons baking cocoa
- 1 cup semisweet chocolate chips
- 1 egg, beaten
- In a large mixing 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, about 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; divided in half. Roll each portion into a 12-in. x 8-in. rectangle. In a small mixing 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 two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- Brush tops of loaves with egg. Bake at 350 degrees F 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.