Chocolate Walnut Bread

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            FOOD FUNNY
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Rosemary Zwick of Cape Town, South Africa says, "When a clock
is hungry, it goes back four seconds."

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            TODAY'S RECIPE
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I haven't done a week of breakfast and brunch recipes in a while,
so here's a small collection of recipes for everyone's favorite meal:

Monday's Breakfast & Brunch
Chocolate Walnut Bread

Tuesday's Breakfast & Brunch
Scalloped Eggs

Wednesday's Breakfast & Brunch
Caramel Bananas

Thursday's Breakfast & Brunch
Ham Loaf

Friday's Breakfast & Brunch
Lemon Pancakes

This rich, buttery bread is great all by itself, but wait until you try
toasting it or using it to make French toast.

Chocolate Walnut Bread

1 package (1 Tbs, 15 ml) dry yeast
1/2 cup warm water
3 1/2 cups (875 ml) all-purpose flour
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) salt
4 eggs
12 Tbs (180 ml) butter at room temperature
1 cup (250 ml) chopped walnuts
6 oz (170 g) semisweet chocolate, chopped into large pieces

Combine the yeast and water in a large mixing bowl and let sit for
5 minutes. Add the flour, sugar, salt, and eggs and beat to mix
thoroughly. Beat in the butter. Cover loosely with plastic wrap and
allow to rise until doubled in volume, about 1 hour. Stir in the walnuts
and chocolate and spoon the batter into 2 greased loaf pans. Bake
in a preheated 350F (180C) oven for 45 minutes. Cool on wire racks
before slicing. Makes 2 loaves.
Received on Mon Mar 14 01:53:26 2005