Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Roll each half out to a 12 x 7-inch rectangle. Combine the cinnamon and sugar in a small bowl and sprinkle over the dough, reserving about a 1/4 cup for later. Cover the cinnamon sugar mixture with chocolate chips. Roll into a big log. Place in a greased loaf pan. Cover; let rise in a warm, draft free place until doubled in size, about 45 minutes to one hour.

Sprinkle the remaining cinnamon sugar over the top and bake at 400°F for about 25 to 30 minutes or until done. Immediately after removing the loaf from the oven, pour the melted butter over the loaf. Alternatively, you can remove the loaf from the oven about 5 minutes earlier, pour the melted butter over the loaf and return to the oven for the remaining 5 minutes. Remove from oven and allow to cool before pouring on the chocolate ganache.

Using a small saucepan over medium heat, combine the corn syrup and heavy cream. Bring to a light simmer (when you see bubbles forming around the outer edge) and add the chopped chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Stir well.

Allow to cool for a minute or two and pour over the Cinnamon Chocolate Swirl Crunch Bread and enjoy!