chocolate walnut butter bread

Categories
Bread
Yield
4 servings
MeasureIngredient
½ cup Warm water
Pk Yeast
3½  Cup Flour
1 tablespoon Bs Sugar
1¼  Tsp Salt
Eggs, room temp.
12 tablespoons Bs Butter, softened
1 cup Walnuts, chopped(lg. pieces)
6 ounces Chocolate, semisweet *

Orig- Servings: 32

* Use 6-one ounce squares, broken or chopped in large pieces.

Put the water in a large mixing bowl and sprinkle in the yeast.

Stir

and allow to stand for 5 minutes to dissolve.

Add the flour, sugar, salt, and eggs to the yeast mixture and beat vigorously until well blended. Beat in the butter in Tablespoon sized

pieces until it is all incorporated and the batter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk.

Stir the batter down and add the walnuts and chocolate pieces.

Spoon

the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350 oven for about 45 minutes.

Remove from the oven and allow to rest for 5 minutes, then turn loaves

out onto racks. Makes 2 loaves; about 16 slices each.

Source: The Breakfast Book, Marion Cunningham Posted by: Pat Finch, August 1991 According to the author this bread "also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so the slices don't get soaked through."

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