Instructions: Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125F to 130F). Gradually stir hot liquids into dry ingredients. Mix in 2 eggs and enough reserved flour to make stiff dough. Let rest in bowl 10 minutes.

Stir in chocolate chips and almonds. Divide dough in half; place in 2 well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place until dough rises to within 1/2-inch of rim, about 1 hour.

Beat remaining egg with 1 tablespoon water; brush tops with egg mixture. Bake on lowest oven rack at 350F for 35 minutes or until golden brown. Cool in cans on wire rack 5 minutes; remove from cans to complete cooling on rack.

Yield: 2 Loaves

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