| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Coarsely chopped walnuts |
| 3 |
oz |
Semisweet chocolate; melted and cooled |
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 5 |
|
Eggs |
| 2 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease two 9 x 5 loaf pans. Toast walnuts on a
baking sheet for 3 to 5 minutes or until fragrant. Cool.
Melt chocolate by microwaving on medium for 25-second intervals, stirring
in between, until smooth. Cool.
Cream butter and sugar. Beat in eggs one at a time. Mix in cooled
chocolate. In a separate bowl, mix flour, baking soda and salt. Stir
buttermilk and vanilla together. Add flour and buttermilk alternately to
chocolate mixture. Stir in walnuts.
Divide batter between the two prepared pans. Bake for 55 to 60 minutes, or
until knife or toothpick inserted in the center comes out clean. Cool bread
in pans for 10 minutes, then remove from pans and cool on a wire rack.
Serve warm or toasted with butter, it's like eating a warm brownie!
Recipe by: Willow Brook Inn Bed & Breakfast Canton, Michigan
Source: the ONLINE Innkeeper Recipe Page, www.bbonline.com downloaded
January 16, 1998
Posted to MC-Recipe Digest V1 #1021 by Mardi <amdesjar@mb.sympatico.ca> on
Jan 17, 1998
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