Recipe - Kahlua Cream Bread

1/8 cup Kahlua; (you can use more;
just use less water.)
One fourth cup Water
1 5 ounce can nonfat evaporated
milk
1 teaspoon Salt
1 One half teaspoon Canola oil
3 cup Bread flour
2 tablespoon Brown sugar
1 teaspoon Yeast

FILLING
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 lightlyfloured 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 JEWISHFOOD digest by Ruth & Shel fritzl@earthlink.net on Aug
03, 1998, converted by MM_Buster v2.0l.