|¼ cup||Water; very warm|
|3 cups||All-purpose flour; sifted|
|6 ounces||Semi-sweet chocolate; melted|
|1 teaspoon||Baking soda|
Preheat oven to 350F at least 20 minutes before starting. Scald the milk; cool to lukewarm. Sprinkle or crumble the yeast into the very warm water in a small mixer bowl. Stir until dissolved. Add the milk and 1½ cups flour. Beat at medium speed until smooth, about 30 seconds. Cover; let rise in a warm place, free from draft, until light and spongy, about 30 minutes. Meanwhile, place the butter and sugar in a large mixer bowl. Cream well at medium speed. Add the eggs, one at a time, beating well after each addition. Add the yeast mixture and remaining ingredients; beat until well blended, about 1 minute. Turn into a well greased 10" tube pan. Cover; let rise in a warm place, free from draft, until light and bubbly, about 1 hour.
Bake in a moderate oven (350F) for about 50 minutes.
Source: The Margaret Rudkin Pepperidge Farm Cookbook 1970 Submitted By JOEY MILLS On 11-06-94
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