Swedish Chocolate Bread

Braided lemon and Nut spread breads

This delectable bread makes a beautiful and delicious presentation. To be made in a bread machine.


  • 1 cup warm milk
  • 1/2 cup butter or margerine
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3 cups flour
  • 1 1/2 teaspoon rapid or quick yeast



  • 1 egg beaten with 1 – 2 tablespoons milk


• Remove dough form the machine upon completion of the dough cycle

• Roll on a lightly floured surface into a large rectangle

• Spread the Chocolate Nut Spread filling on the middle third of the dough

• With a knife or pastry scissors, cut 1-inch strips down both sides of the dough from filling to edge

• Fold the top of filled end over dough and then alternate folding side strips over filling, angling each folded strip down to form a braided appearance

• Place on a greased baking sheet, cover and let rise for about 1 hour

• Brush with egg wash and bake at 350 degrees for 20 to 25 minutes

This versatile bread can be served immediately or frozen for future use.