Yield: 4 servings
|½ cup||Warm water|
|1 \N||Pk Yeast|
|3½ \N||Cup Flour|
|1 tablespoon||Bs Sugar|
|1¼ \N||Tsp Salt|
|4 \N||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.
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.
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."