Recipe - Chocolate Swirl Coffee Cake

Abm100:; (ABM300/350):
1 pack Yeast; (1 One half tsp)
3 cup Bread flour; (2 c)
3 tablespoon Sugar; (2 T)
2 teaspoon Salt; (1 One fourth tsp)
1 Egg; room temp,(1)
One fourth cup Butter; room temp,(3 T)
1/3 cup Half and Half; 80 deg,(1/3
c)
2/3 cup Water; 80 deg,(1/3 c)
Add:
One half cup Semisweet Chocolate Chips;
(1/3 cup)
Three fourths teaspoon Cinnamon; (One half tsp)
One fourth cup Nuts; chop,(3 T)

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 One fourth cup semisweet
chocolate pieces and 1 tablespoon butter or margarine. Remove from heat,
stir in
1/3 cup powdered sugar and 3 to 4 teaspoons of water. Drizzle warm
glaze over cooled bread. From: Rick Turley rickt@hpfccg.sde.hp.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Welbilt/Red Star Yeast