Kahlúa Cream Bread

Description
Purchased from Zimmerman Estate in Terrell, Texas in 1989. Notation on card indicates this is a family favorite holiday bread. Dated 1942.
 * Contributed by Cat's Recipes Y-Group and also by World Recipes Y-Group This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * ⅛ cup kahlúa (you can use more; just use less water)
 * ¼ cup water
 * 1 x 5 oz can non-fat evaporated milk
 * 1 tsp salt
 * 1½ tsp canola oil
 * 3 cups bread flour
 * 2 tbsp brown sugar
 * 1 tsp yeast
 * miniature chocolate chips - (lots).

Directions

 * 1) Place all ingredients, except for filling, into bread machine in the proper order for your machine.
 * 2) Use dough cycle.
 * 3) At end of dough cycle, remove dough and place on lightly-floured bread board.
 * 4) Cover and let rest for 10 minutes.
 * 5) Roll out dough into a rectangle, sprinkle with lots of miniature chocolate chips, and roll up into a loaf.
 * 6) Place in greased bread pan, cover and let rise for 45 minutes.
 * 7) Slash loaf with a lame or razor blade.
 * 8) Brush with milk.
 * 9) Bake in preheated 375°F oven for 25 – 30 minutes.
 * 10) Remove loaf onto a cake rack and let cool.