Double Chocolate Swirl Bread

Instructions

1. Preheat oven to 375°F.
2. Lightly spray a loaf pan or mini loaf pans with nonstick cooking spray.
3. Coarsely chop almonds and half of the white chocolate morsels; place in a bowl and set aside.
4. Unroll one package of refrigerated French bread dough on a lightly floured surface.
5. Don't stretch the dough.
6. In a small bowl, lightly beat egg white and water; brush this mixture over the dough.
7. Grate half of the semi-sweet chocolate morsels evenly over the dough.
8. Sprinkle with half of the almond and white chocolate mixture; roll lightly with a rolling pin, pressing the mixture into the dough.
9. Unroll the second package of bread dough directly over the first, matching seams and rolling lightly to seal.
10. Brush the top with some of the remaining egg mixture.
11. Grate the remaining semi-sweet chocolate morsels over the dough.
12. Sprinkle with the remaining white chocolate and almond mixture.
13. Roll lightly with a rolling pin.
14. Starting at the narrow edge, roll the dough up tightly and press the edge to seal.
15. Slice the roll into 4 equal portions and place seam side down in the prepared pan.
16. Make a deep cut down the length of each loaf without cutting through the ends.
17. Brush the loaves with the remaining egg mixture.
18. Bake for 25 to 30 minutes or until golden brown; the center may appear moist.
19. Cool for 5 minutes, then remove from the pan.
20. Cool completely.
21. Microwave the remaining white chocolate and vegetable oil, uncovered, on high for 30 to 40 seconds or until melted and smooth.
22. Drizzle the melted chocolate over the loaves and sprinkle with sliced almonds or chocolate morsels.