Kahlua Cream Bread Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/8 cup: Kahlua, (you can use more; just use less water.)
1/4 cup: Water,
1: 5 oz can nonfat evaporated milk,
1 tsp: Salt,
1 1/2 tsp: Canola oil,
3 cup: Bread flour,
2 tbsp: Brown sugar,
1 tsp: Yeast,
FILLING
Miniature chocolate chips, (lots)
Directions:
Place all ingredients, except for filling, into bread machine in the proper
order for your machine. Use dough cycle. At end of dough cycle, remove
dough and place on lightly-floured bread board. Cover and let rest for 10
minutes. Roll out dough into a rectangle, sprinkle with lots of miniature
chocolate chips, and roll up into a loaf. Place in greased bread pan, cover
and let rise for 45 minutes. Slash loaf with a lame or razor blade. Brush
with milk. Bake in preheated 375 deg. oven for 25 - 30 minutes. Remove loaf
onto a cake rack and let cool.
Recipe by: Ruth G.
Posted to JEWISH-FOOD digest by Ruth & Shel on Aug
03, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
order for your machine. Use dough cycle. At end of dough cycle, remove
dough and place on lightly-floured bread board. Cover and let rest for 10
minutes. Roll out dough into a rectangle, sprinkle with lots of miniature
chocolate chips, and roll up into a loaf. Place in greased bread pan, cover
and let rise for 45 minutes. Slash loaf with a lame or razor blade. Brush
with milk. Bake in preheated 375 deg. oven for 25 - 30 minutes. Remove loaf
onto a cake rack and let cool.
Recipe by: Ruth G.
Posted to JEWISH-FOOD digest by Ruth & Shel
03, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp