| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Warm water (105-115 degrees) |
| 3/4 |
c |
Milk; scalded |
| 1/3 |
c |
Butter; softened |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
| 1/2 |
ts |
Vanilla extract |
| 3 1/2 |
c |
All-purpose flour |
| 1 |
pk |
(6-oz) Nestle Toll House semi-sweet chocolate morsels |
| 1/2 |
c |
Chopped walnuts |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
In small bowl, dissolve yeast in water; set aside. In large bowl, combine
scalded milk, butter, sugar and salt; stir until butter melts. Beat in eggs
and vanilla extract. Stir in yeast. Gradually add flour, beating well after
each addition. Turn dough out onto lightly floured board; knead 8 minutes.
Place dough in large greazed bowl; turn once. Cover bowl with plastic wrap;
let rise in warm place until doubled in bulk (about 1-1/2 hours). Turn
dough out onto lightly floured board; knead 1 minute. Roll into 22x14-inch
rectangle. Sprinkle Nestle Toll House semi-sweet chocolate morsels and nuts
over dough. Roll up jelly roll style starting with long side; seal seam.
Form into ring; seal ends. Place seam side down on cookie sheet. Cut 2/3
way through ring at 1-inch intervals, leaving center intact. Gently twist
each section. Cuver with plastic wrap; let rise in warm place until doubled
in bulk (about 1 hour). Preheat oven to 350 degrees. Brush bread with
beaten egg. Bake at 350 degrees for 25-30 minutes. Serve warm or at room
temperature. Garnish as desired. Makes one large kuchen.
From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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