Chocolate swirl coffee cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Abm-100:; (ABM-300/350): | ||
| 1 | pack | Yeast; (1 1/2 tsp) |
| 3 | cups | Bread flour; (2 c) |
| 3 | tablespoons | Sugar; (2 T) |
| 2 | teaspoons | Salt; (1 1/4 tsp) |
| 1 | Egg; room temp,(1) | |
| ¼ | cup | Butter; room temp,(3 T) |
| ⅓ | cup | Half and Half; 80 deg,(1/3 c) |
| ⅔ | cup | Water; 80 deg,(1/3 c) |
| Add: | ||
| ½ | cup | Semisweet Chocolate Chips; (1/3 cup) |
| ¾ | teaspoon | Cinnamon; (1/2 tsp) |
| ¼ | cup | Nuts; chop,(3 T) |
Directions
SETTING: Sweet Bread, LIGHT
11 o'clock
For chocolate lovers! A rich chocolate nut filling swirls through a tender sweet dough, topped with a chocolate glaze.
Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the chips, cinnamon and nuts.
To prepare glaze: In a small saucepan, melt ¼ cup semi-sweet chocolate pieces and 1 tablespoon butter or margarine. Remove from heat, stir in
⅓ cup powdered sugar and 3 to 4 teaspoons of water. Drizzle warm glaze over cooled bread. >From: Rick Turley <rickt@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Welbilt/Red Star Yeast