Kahlua cream bread

Yield: 12 Servings

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


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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