Chocolate Coconut Ladder Loaf

Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved yeast and salt in a large bowl.

Heat water, milk and butter until hot to the touch, 125 degrees F to 130 degrees F. Butter does not need to melt.

Gradually add to dry ingredients and blend well. Stir in egg and enough additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes.

For Chocolate Filling: Combine sour cream and softened cream cheese in a small bowl. Blend well. Stir in semisweet chocolate chips, shredded coconut and ground cinnamon.

Divide dough in half. Roll each half to a 10- x 8-inch rectangle. Spread half of Chocolate Filling in a 3-inch strip down center length of dough.

Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 degrees F for 15 minutes or until done. Remove from pan and cool on wire rack. Drizzle with Chocolate Glaze, if desired.

For Chocolate Glaze: Combine sifted confectioners' (icing) sugar, butter or margarine, cocoa or unsweetened chocolate (melted) and hot water or milk. Blend until smooth.