Kahlua cream bread

Yield: 12 Servings

Measure Ingredient
⅛ cup Kahlua; (you can use more; just use less water.)
¼ cup Water
1 5 oz can nonfat evaporated milk
1 teaspoon Salt
1½ teaspoon Canola oil
3 cups Bread flour
2 tablespoons Brown sugar
1 teaspoon Yeast
Miniature chocolate chips; (lots)

FILLING

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 <fritzl@...> on Aug 03, 1998, converted by MM_Buster v2.0l.

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