Ingredients
- Chocolate Cinnamon Bread:
- 1 pound frozen white bread dough, thawed
- 4 ounces finely chopped semisweet chocolate
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 4 Tbsp butter, softened
- 1 tsp vanilla extract
- pinch of salt
- Blueberry Cream Cheese Bread:
- 2 ounces cream cheese, softened
- 1/2 tsp grated lemon zest
- pinch of nutmeg
- 3 Tbsp sugar, divided
- 3 Tbsp sliced almonds, divided
- 1 cup blueberries
- confectioners' sugar for dusting
- Garlic Asiago Bread:
- 4 Tbsp butter, softened
- 2 Tbsp chopped parsley
- 2 garlic cloves, grated
- 2/4 tsp red pepper flakes
- salt and pepper to taste
- 1 cup asiago cheese, grated, divided
- Ham and Herb Bread:
- 1 Tbsp olive oil
- 1 onion, sliced
- 1 tsp fresh thyme
- salt and pepper to taste
- 1/4 cup crème fraiche
- 3 slices Black Forest Ham, diced
- 2 Tbsp chopped chives
Preparation
Step 1
Roll and stretch thawed bread dough into a 12 inch square on a lightly floured surface. Add toppings (see further instruction below). Cut into 16 smaller equally sized squares. Make 4 stacks of 4 squares each.
Place each stack on its side in a buttered 9 by 5 inch loaf pan. Gently separate the dough layers so the dough fills the pan.
Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
Preheat the oven to 350 (325 for dark pans). Bake the loaf until its cooked through, 40-45 minutes (tent with foil if browning too quickly). Let cool 15 minutes in the pan, then loosen with a knife or rubber spatula. Remove from pan and allow to cool on wire rack for 30 minutes.
Cinnamon Chocolate Bread:
Combine chocolate with sugar and cinnamon. Separately, combine softened butter with vanilla and salt; spread over the 12" square of dough, then sprinkle with the chocolate mixture, pressing lightly. Assemble the loaf as directed; sprinkle with any fallen pieces of chocolate before rising and baking.
Blueberry Cream Cheese Bread:
Combine softened cream cheese with lemon zest and nutmeg. Spread over the 12" square of dough. Sprinkle with 2 Tbsp each of granulated sugar and sliced almonds, then add blueberries, pressing lightly. Assembly the loaf as directed. Sprinkle loaf with additional 1 Tbsp sugar and sliced almonds before rising and baking. Sprinkle with confectioners' sugar before serving.
Garlic Asiago Bread:
Combine softened butter with parsley, grated garlic, red pepper flakes and a generous pinch salt and pepper. Spread over the 12" dough square, sprinkle with 3/4 cup asiago cheese, pressing lightly. Assemble the loaf as directed. Sprinkle with the remaining 1/4 cup asiago cheese before rising and baking.
Ham and herb bread:
Heat olive oil in a large skillet over medium heat. Add sliced onion and thyme, season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes; let cool. Spread crème fraiche over the 12" square of dough. Top with the onion mixture, chopped ham and chives. Assemble, let rise and bake the loaf as directed.