4 cups all-purpose flour
1/3 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine
1/4 cup water
3 eggs
1/2 cup mini semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts, toasted
1/2 cup dried chopped fruit
OR
1/2 cup candied fruit
Servings: 20
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120º to 130ºF). 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 stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.)
2. Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes.
3. Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest oven rack at 350ºF for 30 to 35 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely.
Yield: 2 Loaves
Cuisine: Italian
1/3 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine
1/4 cup water
3 eggs
1/2 cup mini semi-sweet chocolate morsels
1/2 cup chopped pecans or walnuts, toasted
1/2 cup dried chopped fruit
OR
1/2 cup candied fruit
Servings: 20
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120º to 130ºF). 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 stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.)
2. Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes.
3. Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest oven rack at 350ºF for 30 to 35 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely.
Yield: 2 Loaves
Cuisine: Italian
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