Chocolate filled kuchen
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Chocolate filled kuchen
  Chocolate    Bread  
Last updated 6/12/2012 1:15:31 AM. Recipe ID 44930. Report a problem with this recipe.
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      Title: Chocolate filled kuchen
 Categories: Bread
      Yield: 12 Servings
 
      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
 
  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 .  Downloaded from Glen's




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Recipe ID 44930 (Apr 03, 2005)

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