Chocolate Swirl Bread

• 3 1/2 to 4 c. all-purpose flour
• 2 pkg. quick-rise yeast
• 1 c. milk
• 1/3 c. sugar
• 6 Tbsp. margarine or butter
• 1 tsp. salt
• 2 eggs
• 1 (6 oz.) pkg. (1 c.) Heath bits or 4 (1.4 oz.) Heath bars or 18 snack-size Heath bars, finely chopped
• 1 1/2 c. sifted powdered sugar
• 1 Tbsp. water
• 1/2 tsp. vanilla

1. In a large mixing bowl, combine 1 1/2 cups of the flour and the yeast.
2. In a saucepan, heat and stir the milk, sugar, margarine or butter and salt until warm (120u0b0 to 130u0b0) and margarine almost melts.
3. Add to flour mixture; mix well.
4. Add the eggs.
5. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
6. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

allpurpose, quickrise yeast, milk, sugar, margarine, salt, eggs, powdered sugar, water, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=925338 (may not work)