1/2 cup warm water
1 package yeast
3 1/2 cup flour
1 tbsp sugar
1 1/4 tsp salt
4 each eggs, room temp.
12 tbsp butter, softened
1 cup walnuts, chopped(lg. pieces)
6 oz chocolate, semisweet *
A Recipe for
Chocolate Walnut Butter Bread
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This Recipe for Chocolate Walnut Butter Bread is one of thousands in the Recipes-to-go Dessert Cookbook.
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"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
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This is a recipe for Chocolate Walnut Butter Bread from the recipe cookbook of Recipes-to-go (Dessert)
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
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Worries go down better with soup. |
| Jewish Proverb |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
* 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
Serves: 32
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