Chocolate Almond Casserole Bread
http://www.breadworld.com/recipes 
 
sweet breads & coffee cakes 
 
makes 1 loaf. 
 
  dough
3-1/2 to 4 cup  all-purpose flour
1/3 cup  sugar
1 package  fleischmann's active dry or rapidrise yeast
3/4 tsp  salt
3/4 cup  evaporated milk
1/3 cup  (2/3 stick) butter or margarine, cut up
1/4 cup  water
2   eggs
1/2 cup  chopped slivered almonds, toasted
1/2 cup  miniature semisweet chocolate pieces
 
  topping
1   egg
1 Tbsp  water
 
to make dough: in large bowl, combine 1 1/2 cups flour, sugar, 
undissolved yeast and salt. heat milk, butter and 1/4 cup water until 
very warm (120 to 130f). gradually add to dry ingredients; beat 2 
minutes at medium speed of electric mixer, scraping bowl occasionally. 
add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping 
bowl occasionally. with spoon, stir in enough remaining flour to make 
soft dough. cover; let rise in warm, draft-free place until doubled in 
size, about 1 hour. (with rapidrise yeast, cover dough and let rest 10 
minutes. proceed with recipe.) 
with spoon, stir down dough. stir in almonds and chocolate pieces. place 
dough in well-greased 2-quart deep round casserole dish. cover; let rise 
in warm, draft-free place until doubled in size, about 1 hour. 
beat remaining egg with 1 tablespoon water; brush over top of dough. 
bake on lowest oven rack at 350f for 55 to 65 minutes or until done. 
cool in dish on wire rack 5 minutes. remove loaf from dish; cool 
completely on wire rack. 
 
 
-- 
(ID: 4517) Mirror: rec.food.recipes: Tue, Dec 7, 2004


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