Chocolate Marble Bread

• 7 to 7-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 2 cups whole milk
• 1/4 cup butter
• 2 large eggs
• 1/4 cup baking cocoa
• 1 cup confectioners' sugar
• 1 tablespoon whole milk
• 1/4 cup chopped walnuts

1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat until moistened. Add eggs, beat on low speed for 30 seconds; beat on high for 3 minutes. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into thirds. Knead cocoa into one-third of the dough (this may take 5-6 minutes). Shape into a ball. Shape remaining two-thirds dough into one ball. Place each ball in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface.; cover and let rest for 10 minutes. Roll white dough into a 20x10-in. rectangle; repeat with chocolate dough. Place chocolate layer on top of white layer.
4. Roll up jelly-roll style, starting with a long side; press edges to seal seam. Cut into 20 slices; place in a greased 10-in. tube pan in about three layers. Cover and let rise until nearly doubled, about 30-40 minutes.
5. Bake at 350u0b0 for 40-45 minutes or until lightly browned. Remove from pan immediately; cool on a wire rack. For glaze, combine sugar and milk; drizzle over bread. Sprinkle with walnuts.

flour, sugar, active dry yeast, salt, milk, butter, eggs, baking cocoa, sugar, milk, walnuts

Taken from www.tasteofhome.com/recipes/chocolate-marble-bread/ (may not work)