* 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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