Ingredients
2 -3 cups all-purpose flour
2 envelopes FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
3 tablespoons granulated white sugar
3/4 cup milk
1/2 cup water
2 tablespoons margarine
3/4 cup small semi-sweet chocolate chips
1/4 cup ground almonds
1/2 cup slivered almonds

Method
Mix 2 cups all-purpose flour, yeast, salt, and sugar.
Heat milk, water and margarine to very warm (120º to 130º F).
Stir into dry ingredients.
Add enough of the remaining all-purpose flour to form a soft dough.
Knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
Cover; let rest on floured surface for 10 minutes.
Divide dough into two equal portions and roll each into a 7 by 12-inch rectangle.
Sprinkle evenly with chocolate and almonds, press filling lightly into dough; roll up tightly and pinch edges to seal.
Place into TWO greased 8 1/2 X 4 1/2-inch loaf pans.
Cover; let rise in warm draft-free place until doubled, about 30-40 minutes.
Bake at 375º F 30 minutes or until done.
Remove from pans; let cool on wire racks.

Yield: 2 loaves

Source Unknown