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Monday, February 8, 2010

Kahlua and Cream Bread


I recently realized how long its been since I've spent time in the kitchen to bake, and I really miss it!  I have my Mac set up on the kitchen counter along with my favorite recipe program, and I like to zone out watching some show (doing Lost reruns yet again! I will never tire of it) and taking my time in the kitchen puttering around and making something yummy!  Its one of my favorite ways to relax and unwind, and I find it very therapeutic.  I have been so busy the past few weeks, and without the excuse of the holidays, I've slipped in finding some time to myself a few nights a week in my kitchen.
Now I'm trying to make a little time for myself at night to do some more baking, and first on my list is this bread. 

I know I have been making tons of bread lately, but this is more of a dessert-type of bread.  I L-O-V-E baking with alcohol, partly because I don't drink much and its my way to sneak it in, partly because it can have pretty awesome effects on the flavor of foods, and mostly because I think its pretty darn cool to do so! I sent this bread off to work with the hubs, but not without sneaking a few tastes of it for myself first.  I was ecstatic with the results! It isn't a super-sweet bread, but it definitely had that "something special" factor to it.  However, this bread would be nothing without the accompanying cream cheese spread (next post, promise!)  The hubs came home from work with a few things to say about the bread.  One - it didn't last. At all.  Two - people were caught licking every last remnant of cream cheese that was left.  Seriously.  And third - someone noticed that I always send it booze-goods to work, and they think I'm an alcoholic.  Perhaps I am :)


Kahlua and Cream Bread
Yields 1 (1 1/2 pound) loaf

1/8 Kahlua liqueur
1/4 cup water
1 can (5 oz.) nonfat evaporated milk
1 teaspoon salt
1 1/2 teaspoons vegetable oil
3 cups bread flour
2 tablespoons brown sugar
1 teaspoon active dry yeast
1/4 cup miniature chocolate chips

1.  Place all ingredients, except for the semi-sweet chocolate chips, into the bread machine in the proper order for your machine. Use dough cycle. 

2.  At end of dough cycle, remove dough, and place on lightly-floured board. Cover and let rest for 10 minutes to relax the gluten. 

3.  Roll out dough into a rectangle, sprinkle with miniature chocolate chips, and roll up into a loaf. Place dough into greased loaf pan, cover and let rise for 45 minutes. 

4.  Slash loaf with a razor or a lame. Bake in preheated 375˚ oven for 25 to 30 minutes. Remove loaf onto a cake rack and let cool. 

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