Today I made Chocolate Peppermint Bread!
1C skim milk, 4T butter, 1/2C white granulated sugar, 1 envelope yeast, 1/4 C water, 5-6C flour, 2 eggs, 8 oz fat-free cream cheese, 6 oz chocolate chips (mini or regular size), 3T powdered sugar, 3T skim milk, 1T peppermint extract
Pour warm water (105 to 115 degrees Fahrenheit) on yeast.
Stir until yeast is dissolved. Stir in 1C flour.
Mix in white granulated sugar.
Mix in milk.
Add more flour.
Work in butter. Chop into small chunks, which need not be fully blended in.
Work in eggs.
Stir in cream cheese.
Add enough flour to form a dough that is elastic and still a little tacky. Place in greased bowl. Cover bowl with plastic wrap and chill overnight. Punch down dough, knead two minutes or until smooth, adding more flour if necessary. On large, flat surface, stretch dough into one or two large rectangles (for one or two loaves). In saucepan, melt chocolate chips with powdered sugar over low heat, stirring constantly.
Add peppermint extract. Blend well.
Add milk and stir until smooth. Remove from heat. Spread evenly on dough rectangles. Roll up.
Place on greased cookie sheet.
Let rise 1 1/2 hours. Preheat oven to 350F.
Bake loaf or loaves 20-30 minutes or until browned.
Cool before slicing.