Almond-Choco Swirl Bread (Mona Mahbod)

2-3 cups all-purpose flour
2 packages FLEISCHMANN'S Quick-Rise Instant Yeast
1 teaspoon salt
3 tablespoon granulated white sugar
¾ cup milk
½ cup water
2 tablespoons margarine
¾ cup small semi-sweet chocolate chips
¼ cup ground almonds
½ cup slivered almonds

Directions Mix 2 cups all-purpose flour, yeast, salt and sugar.

Heat milk, water and margarine to very warm (120° -130° F or 50° -55° C).

Stir into dry ingredients. Add enough of the remaining all-purpose flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.

Cover; let rest on floured surface for 10 minutes.

If you have a long loaf pan roll into 1 rectangle, if not then divide into two and roll into 2 smaller rectangles. The narrower side of the rolled dough rectangle should be the length of your pan. Sprinkle evenly with chocolate and almonds, roll and pinch edges to seal.

Place into greased loaf pan or pans. Cover; let rise in warm draft-free place until doubled in size, about 30-40 minutes.

Bake at 375 F 30 minutes or until done. Remove from pans; let cool on wire racks.