Recipe - Cappuccino Braid

1 Loaf; (onepound) Bridgford
Frozen Bread Dough
1 cup Almonds; chopped
1 cup Semisweet chocolate chips
One half cup Brown sugar
One fourth cup Softened butter
1 teaspoon Instant coffee crystals

In a food processor, with a standard utility blade, chop almonds, chocolate
and sugar until finely ground. Add butter and coffee crystals. Mix until
chocolate mixture is a paste. (Can use a hand mixer in place of a food
processor.) Set aside. On a lightly floured surface, roll thawed dough into
a 10x14 inch rectangle. Carefully transfer dough onto a greased baking
sheet. Spread chocolate mixture lengthwise down center third of dough. With
kitchen shears or a sharp knife, make 2 inch long cuts (or until cuts hit
filling) at 1 inch intervals down both of the 14 inch sides. Fold strips
diagonally over filling, overlapping strips to give a braided look. Pinch
dough to seal seams. Brush dough with melted butter. Let rise in warm area
until puffy (1 hour). Bake at 375* for 2025 minutes or until golden brown.
Remove from oven to cool on wire rack. When cool drizzle with glaze and
melted chocolate (if desired).

Glaze: Mix together 2 cups of powdered sugar with 12 tablespoons strong
coffee.

Posted to BakeryShoppe Digest by Laura Rottmayer
rottmayer@worldnet.att.net on Feb 08, 1998