Chocolate Almond Casserole Bread
http://www.breadworld.com/recipes

Sweet breads & coffee cakes

Makes 1 loaf.

Dough
3 1/2 to 4 cups all-purpose flour
1/3 cup sugar
1 package Fleischmann's Active Dry or RapidRise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup (2/3 stick) butter or margarine, cut up
1/4 cup water
2 eggs
1/2 cup chopped slivered almonds, toasted
1/2 cup miniature semisweet chocolate pieces

Topping
1 egg
1 tablespoon water

To make dough: In large bowl, combine 1 1/2 cups flour, sugar,
undissolved yeast and salt. Heat milk, butter and 1/4 cup water until
very warm (120 to 130°F). Gradually add to dry ingredients; beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping
bowl occasionally. With spoon, stir in enough remaining flour to make
soft dough. Cover; let rise in warm, draft-free place until doubled in
size, about 1 hour. (With RapidRise Yeast, cover dough and let rest 10
minutes. Proceed with recipe.)
With spoon, stir down dough. Stir in almonds and chocolate pieces. Place
dough in well-greased 2-quart deep round casserole dish. Cover; let rise
in warm, draft-free place until doubled in size, about 1 hour.
Beat remaining egg with 1 tablespoon water; brush over top of dough.
Bake on lowest oven rack at 350°F for 55 to 65 minutes or until done.
Cool in dish on wire rack 5 minutes. Remove loaf from dish; cool
completely on wire rack.


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