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: 1
1: In the processor bowl fitted with the steel blade, add the flours, sugar, salt and yeast
2: Pulse to mix
3: Now, cut butter in finely, and pulse to blend so that it almost disappears
4: 2
5: In a glass measure, heat the milk in the microwave to about 120 degrees (about 45 seconds on high power), then add the egg
6: Whisk together with a fork, then, with the motor running, gradually pour the liquids slowly into the dry ingredients, holding back the last couple of tablespoons of liquid to see if the dough will form a ball
7: 3
8: Process until the dough begins to leave the side of the bowl, forming a ball
9: Add the last portion of liquid only if necessary
10: Knead 60 seconds, adding flour as necessary if the dough seems sticky
11: Pinch up a piece of the dough
12: It should feel tacky, smooth, elastic, and warm
13: 4
14: Remove the dough and the steel blade and prepare to micro-rise
15: On a slightly floured surface, knead the dough by hand a few seconds, then form dough into a ball
16: With your thumbs, punch a hole to form a doughnut shape and replace in the processor bowl
17: Cover loosely with a damp tea towel or plastic wrap
18: 5
19: Place an 8 ounce glass of water in the back of the microwave
20: Lower the microwave power to the appropriate micro-rise setting (see page 35)
21: Heat for 3 minutes
22: Rest for 3 minutes
23: Heat for 3 minutes
24: Rest for 6 minutes or until the dough has risen to about double in bulk
25: 6
26: Remove the dough to a lightly floured surface and knead by hand a few seconds
27: Form into a doughnut shape again (as described in step 4), replace in the processor bowl, and raise again in the microwave, repeating step 5
28: 7
29: Grease generously a standard 8 1/2 x 4 1/2 x 2 1/2 inch glass loaf pan
30: Preheat the oven to 375
31: 8
32: Once the dough has risen a second time, punch down, and roll into a rectangular shape about 10x12 inches
33: Spot with pieces of cold butter and chop this in, using a pastry scraper (dough blade)
34: Now, paint the dough with all but 2 tablespoons of the whisked egg and chop that in
35: Spread cinnamon and tubinado sugar over, holding back a hefty pinch of each for the top
36: Now roll up jelly-roll fashion, beginning at the 10 inch side
37: Gently place the dough into the prepared pan, seam side down, and let rise one final time, either in the microwave, repeating step 5, or in a warm, draft-free place, until the dough is nearly doubled in bulk
38: 9
39: When the dough has risen, brush with reserved egg to make a glaze, taking care not to allow any to run down the sides of the pan (it sticks)
40: Make 3 deep, diagonal slices in the top with a sharp knife or razor blade
41: Sprinkle top with the reserved cinnamon and turbinado sugar
42: 10
43: Bake on the middle rack in the preheated oven 25 to 30 minutes or until evenly browned
44: 11
45: Remove immediately to rack to cool
46: Wrap in plastic to store
47: This bread keeps up to a week, properly stored
48: Recipe by: Bread in Half the Time Cookbook Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol
49: com> on Jan 8, 1998