Instructions: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120F to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.)

Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest oven rack at 350F for 30 to 35 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely.

Yield: 2 Loaves

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