Name: Mom's Best Chocolate Chip Bread
Ingredients: 1/4 c Egg substitute or 1 lg egg; 3/4 c Water; 1 ts Chocolate extract; 1 ts Salt; 1 1/2 ts Canola oil; 1/3 c Oat flour; 2 2/3 c Bread flour; 2 tb Nonfat dry milk; 3 tb Brown sugar; 1 tb Lecithin; 1 ts Yeast; 1/3 c Miniature chocolate chips

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish	Dough cycle, Sweet bread	12	Servings

INGREDIENTS

1/4	c	Egg substitute or 1 lg egg
3/4	c	Water
1	ts	Chocolate extract
1	ts	Salt
1 1/2	ts	Canola oil
1/3	c	Oat flour
2 2/3	c	Bread flour
2	tb	Nonfat dry milk
3	tb	Brown sugar
1	tb	Lecithin
1	ts	Yeast
1/3	c	Miniature chocolate chips

INSTRUCTIONS

FILLING
Place all ingredients, except for the chocolate chips, into bread machine
in proper order. Process on dough cycle. At end of cycle, remove dough to
floured board, cover, and let rest for
20    minutes. Roll out into a rectangle, sprinkle with chocolate
chips, roll back up into a loaf shape, and place in greased loaf pan. Let
rise, covered, for 45 minutes. Just before baking, slash with a lame, and
gently brush with a little egg substitute. Bake in preheated 375 degree
oven for 30 minutes. Turn out of bread pan onto a cake rack, and cool.
NOTES : Unbelievably good!
Recipe by: Ruth G. (the mom, of course)
Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@earthlink.net> on Nov
30, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“People disappoint. God doesn’t.”