Chocolate Cream of Wheat Bread Recipe
1 1/2 pound loaf:
1 c Milk
3 tb Butter or margarine
1 1/2 Eggs
1 ts Salt (up to 1 1/2 ts)
1/3 c Sugar
1 1/2 tb Unsweetened cocoa
1 c Cream of wheat; uncooked
2 c Bread flour
1 1/2 ts Active dry yeast
1/3 c Chocolate chips; optional
2 pound loaf:
1 1/3 c Milk
4 tb Butter or margarine
2 Eggs
1 ts Salt (to 2 ts)
1/2 c Sugar
2 tb Unsweetened cocoa
1 1/3 c Cream of wheat; uncooked
2 2/3 c Bread flour
2 ts Active dry yeast
1/2 c Chocolate chips; optional
Add chocolate chips at the beep or appropriate time for your machine.
Cycle: white, sweet, raisin; no timer
Setting: light
Chocolate Lover's Breakfast Bread
3 c Flour
3 Eggs
2 c Sugar
1 c Oil
1 ts Vanilla
1 ts Each: ground cinnamon,
Baking Soda and baking powder
1/2 c Sour cream
2 c Shredded zucchini
1 c Semi-sweet chocolate bits
Combine flour, eggs, sugar, oil, vanilla, cinnamon, baking soda, baking powder and sour cream in a mixing bowl. Beat at medium speed for 2 minutes or until well blended. Stir in zucchini and chocolate bits. Pour batter into 2 well-greased loaf pans and bake at 350 degrees for 1 hour and 15 minutes.
Chocolate Peanut Butter Banana Bread
Filling:
1/4 c Miniature choc. chips
1/4 c Flour
1/4 c Peanut butter
2 tb Sugar
Bread:
1 pk Pillsbury Banana Quick Bread Mix.
1 c Water
3 tb Oil
2 Eggs
1/4 c Mini choc. chips
Heat oven to 375 degrees. Grease and flour bottom only of 8x4 or 9x5 inch loaf pan In small bowl, combine all filling ingredients; mix well. Set aside. In large bowl, combine all bread ingredients except 1/4 cup choc. chips. Stir 50 to 75 strokes by hand until mix is moistened, stir in 1/4 cup choc. chips. Pour half of batter into greased and floured pan. Sprinkle filling evenly over batter, pour remaining batter over filling. Bake for 55 to 65 minutes for 8x4 inch pan; 45 to 55 minutes for 9x5 inch or until deep golden brown and toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in the refrigerator.
Chocolate Truffle Loaf With Raspberry Sauce
2 c Heavy cream
3 Egg yolks; slightly beaten
16 oz Baker's semisweet chocolate
1/2 c Lt. Karo syrup
1/2 c Butter
1/4 c Powdered sugar
1 ts Vanilla
Sauce:
10 oz Frozen raspberries; pureed and strained
1/3 c Lt. Karo corn syrup
Fresh raspberries for garnish
Line a loaf pan with plastic wrap. Mix a 1/2 C heavy cream with the egg yolks. In a 3 qt pan, melt chocolate, corn syrup and butter over medium heat. Add the egg mixture and cook 3 minutes, stirring constantly. Coll to room temperature. Beat the remaining heavy cream, sugar, and vanilla to soft peak stage. Fold into the chocolate mixture and pour into the lined pan. Refrigerate overnight. Stir the corn syrup into the raspberry puree. Remove chocolate loaf from pan. Serve sliced, topped with puree, a dollop of whipped cream, and a couple of fresh raspberries.
Chocolate Walnut Bread
1 Loaf 1 pound frozen bread dough
4 oz Semisweet chocolate, coarsely chopped
1/2 c Walnuts; chopped
3 tb Honey (or 2 tablespoons)
Preheat oven to 375 degrees. Thaw dough and let rise until twice its original size. Punch down and roll dough out to 6 x 12 inches. Sprinkle chocolate and nuts down the center of the dough, leaving about an inch on all sides. Pull long sides up towards the center and press to seal. Place dough, with seam side on the bottom, into stoneware loaf pan. Evenly spread honey over top. Bake for 50-60 minutes until crust is golden brown. Cool slightly in pan. Remove from pan and cool an additional 10-15 minutes before slicing. Yield: 1 loaf
Chocolate Zucchini Bread
3 Eggs
2 c White sugar
1 c Oil
2 Squares unsweetened chocolate, melted
1 ts Vanilla
2 c Grated zucchini
3 c Flour
1 ts Salt
1 ts Cinnamon
1 1/2 ts Baking powder
1 ts Baking soda
1 c Nuts, ground
Mix eggs, sugar and oil WELL!! Stir in melted chocolate and add vanilla and stir in zucchini. Add dry ingredients slowly and mix well. Pour into 2 9x5x3 inch greased loaf pans. Bake at 350 degrees for 50 minutes or until they test done. Cool and turn out on cake rack to finish cooling.
|