Chocolate Bread Twist is one of those recipes you’ll want to make over and over again. Simply made with only 3 ingredients and ones you might already have on hand. Rhodes Frozen Loaf, chocolate hazelnut spread and an egg. What makes this recipe is the twisting technique. I’m sharing step by step instructions below.
When you are wanting really easy recipes using Rhodes Dinner Rolls or Loaves, I have them here for you! Cheesy Garlic Skillet Bread is similar to these Pizza Bites and just as delicious. I also share how you can make them just a little different with these Easy Dinner Rolls. This Chocolate Orange Pull-Apart Bread might be my favorite because it’s unexpected. Along with this Peaches and Cream Pull Apart Bread.
Easy Recipes
I love a good easy recipe. One with a few ingredients, but makes a big impact at the same time. This Chocolate Bread Twist is definitely one of those.
I always have Rhodes bread in my freezer so I can create really fun recipes. It also comes in handy if you just need an easy side.
How To Make Chocolate Bread
- Set frozen loaf on a parchment lined baking sheet and cover loosely with plastic wrap.
- Thaw at room temperature for 2 hours.
- On a nonstick surface, roll out thawed loaf until about 18 inches long and 8 inches wide.
- Spread an even layer of chocolate hazelnut spread over half of the dough.
- Fold the bottom half of the dough over the top of the spread.
- Using a sharp knife or pizza cutter, cut strips halfway down the dough.
- Take each strip and twist 6-8 times. Repeat with remaining strips.
- Starting at the fold, tightly roll up the dough.
- Place loaf in a standard loaf pan that has been lightly sprayed with cooking oil.
- You want the ends of the twists to be underneath the rolled dough.
- In a small bowl, whisk one egg and brush the loaf with it.
- Let it rise for 30 minutes.
- While it’s rising preheat oven to 350 degrees.
- Bake for 25-30 minutes until golden brown and cooked in the center.
- Cool in the pan for 15 minutes before turning out.
- Slice and serve.
Isn’t this bread so pretty? Not pretty enough not to eat, though! Simply slice it and serve it.
I like it on the warm side, but it can be saved at room temperature.
Chocolate Bread Twist
Ingredients
- 1 Frozen Loaf Rhodes Bake and Serve
- 1 Chocolate Hazelnut Spread
- 1 Whole Large Egg
Instructions
- Set frozen loaf on a parchment lined baking sheet and cover loosely with plastic wrap.
- Thaw at room temperature for 2 hours.
- On a nonstick surface, roll out thawed loaf until about 18 inches long and 8 inches wide.
- Spread an even layer of chocolate hazelnut spread over half of the dough.
- Fold the bottom half of the dough over the top of the spread.
- Using a sharp knife or pizza cutter, cut strips halfway down the dough.
- Take each strip and twist 6-8 times. Repeat with remaining strips.
- Starting at the fold, tightly roll up the dough.
- Place loaf in a standard loaf pan that has been lightly sprayed with cooking oil.
- You want the ends of the twists to be underneath the rolled dough.
- In a small bowl, whisk one egg and brush the loaf with it.
- Let it rise for 30 minutes.
- While it's rising preheat oven to 350 degrees.
- Bake for 25-30 minutes until golden brown and cooked in the center.
- Cool in the pan for 15 minutes before turning out.
- Slice and serve.
