Chocolate Swirl Bread - cooking recipe

Ingredients

4 cups flour
2 (1/4 ounce) packages yeast, quick rise
1 cup milk
1/3 cup sugar
6 tablespoons butter
1 teaspoon salt
2 eggs
1 (6 ounce) package English toffee bits (1 cup) or 4 finely chopped Heath candy bars (1 cup)
icing
1 1/2 cups powdered sugar, sifted
1 tablespoon water
1/2 teaspoon vanilla

Preparation

In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
Using spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.