Name: Cappuccino Braid
Ingredients: 1 Loaf; (one-pound) Bridgford Frozen Bread Dough; 1 c Almonds; chopped; 1 c Semi-sweet chocolate chips; 1/2 c Brown sugar; 1/4 c Softened butter; 1 ts Instant coffee crystals

As Christians, we are involved in a battle. Our arch-enemy is Satan who “walks about like a roaring lion, seeking whom he may devour” (1 Peter 5:8). The way in which he devours unwary people is by tempting them to sin – by convincing them that sin is a more rewarding master than Christ. He therefore disguises himself and his agents, and he makes the pleasures of sin appear very appealing to us. And Satan does not just attack us from the front where we can clearly see him coming; he attacks from every side.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1		Loaf; (one-pound) Bridgford Frozen Bread Dough
1	c	Almonds; chopped
1	c	Semi-sweet chocolate chips
1/2	c	Brown sugar
1/4	c	Softened butter
1	ts	Instant coffee crystals

INSTRUCTIONS

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 20-25 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 1-2 tablespoons strong
coffee.
Posted to Bakery-Shoppe Digest by Laura Rottmayer
<rottmayer@worldnet.att.net> on Feb 08, 1998

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