2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: Sprinkle the yeast and 1 teaspoon of the sugar into 1/2 cup of lukewarm (110-115F) water in a small, shallow bowl
1: Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely
2: Set the bowl aside in a warm, draft-free spot (such as an unlighted oven) for about 5 to 10 minutes, or until the mixture almost doubles in volume
3: Pour the flour into a large mixing bowl and make a well in the center
4: Pour in the yeast mixture, remaining water, remaining sugar and salt
5: With a large spoon beat the flour into the liquid ingredients, continuing to beat for as long as 10 minutes, or until a soft, spongy dough is formed
6: Cover loosely with a kitchen towel and set aside in the warm, draft-free spot until the mixture doubles in volume
7: Preheat the oven to 350F
8: Place the dough on a lightly floured surface and divide it into 10 equal parts
9: Roll each part out as thinly as possible into circles, then place 2 or 3 circles on a cookie sheet
10: Sprinkle lightly with cold water and a few sesame seeds and set the cookie sheet on the floor of the oven
11: Bake for 20 minutes, or until the bread is a pale golden brown
12: Transfer the breads with a wide spatula to a wire cake rack and bake the remaining rounds similarly
13: The bread will keep several days at room temperature if wrapped securely in foil
14: Recipe By : Time-Life Foods of the World Russian Cooking From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini