Servings: 24
Yield: 2 Loaves
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 package Fleischmann's® Quick-Rise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine
1/4 cup water
3 eggs, at room temperature
1/3 cup mini semi-sweet chocolate chips
1/3 cup blanched slivered almonds, coarsely chopped
1. Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125º to 130ºF). Gradually stir hot liquids into dry ingredients. Mix in 2 eggs and enough reserved flour to make stiff dough. Let rest in bowl 10 minutes.
2. Stir in chocolate chips and almonds. Divide dough in half; place in 2 well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place until dough rises to within 1/2-inch of rim, about 1 hour.
3. Beat remaining egg with 1 tablespoon water; brush tops with egg mixture. Bake on lowest oven rack at 350ºF for 35 minutes or until golden brown. Cool in cans on wire rack 5 minutes; remove from cans to complete cooling on rack.
Yield: 2 Loaves
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 package Fleischmann's® Quick-Rise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine
1/4 cup water
3 eggs, at room temperature
1/3 cup mini semi-sweet chocolate chips
1/3 cup blanched slivered almonds, coarsely chopped
1. Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125º to 130ºF). Gradually stir hot liquids into dry ingredients. Mix in 2 eggs and enough reserved flour to make stiff dough. Let rest in bowl 10 minutes.
2. Stir in chocolate chips and almonds. Divide dough in half; place in 2 well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place until dough rises to within 1/2-inch of rim, about 1 hour.
3. Beat remaining egg with 1 tablespoon water; brush tops with egg mixture. Bake on lowest oven rack at 350ºF for 35 minutes or until golden brown. Cool in cans on wire rack 5 minutes; remove from cans to complete cooling on rack.
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