| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | ts | Yeast |
| 2 | tb | Brown sugar |
| 3 | c | Flour |
| 3 | tb | Butter or margarine |
| 1 | tb | Wheat gluten (opt) |
| 1 1/8 | c | Eggnog (adj for rich nog) |
| 1 | ts | Salt |
| 1 | Egg | |
| 2 | tb | White sugar |
| 1 | ts | Vanilla extract |
| Cinnamon, nutmeg, cloves, etc, to taste |
INSTRUCTIONS
I invented this recipe out of sheer desperation. We were having friends over for Twelfth Night, and I'd planned to make a chocolate chip yeast bread for an unusual touch during the meal. Imagine my amazement when, on Sunday morning, I discovered my shopping list between the refrigerator and the counter, and my husband sheepishly admitting he hadn't been able to find it when he went to the store the night before, so he faked it. Okay, YOU try making chocolate chip bread without milk or chocolate chips! I substituted and came up with this. It's got a very lovely, challah-like texture, and is only slightly sweet, despite the quantity of sugar appearing in the recipe. I made this in a DAK R2D2 model ABM, using the dough setting. (Yeah, "to taste" is a tough measurement in a recipe for the ABM, but that's how I did it - I didn't bother measuring...) Process on dough setting. When cycle is complete, put (plop might be a more appropriate verb here) into a greased Bundt pan and allow to rise until doubled in size. Preheat oven to 375, and bake 30 minutes or until just beginning to brown. Note: I live in Denver, so your measurements may vary due to difference in altitude. I usually have to add additional liquid and I swear by wheat gluten. Posted to Digest bread-bakers.v097.n004 by [email protected] (Phyllis Johnpoll) on Jan 14, 1997.
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