Glazed Triple Chocolate Bread Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
-----bread-----,
2/3 cup: Firmly packed brown sugar,
1/2 cup: Land o lakes butter, softene d
1 cup: Semi-sweet miniature real ch ocolate chips, melted
2: Eggs,
2 1/2 cup: All-purpose flour,
1 1/2 cup: Applesauce,
1 tsp: Baking powder,
1 tsp: Baking soda,
2 tsp: Vanilla,
1/2 cup: Semi-sweet miniature real ch ocolate chips ----glaze-----,
1/2 cup: Semi-sweet miniature real ch ocolate chips,
1 tbsp: Land o lakes butter,
5 tsp: Water,
1/2 cup: Powdered sugar,
1/4 tsp: Vanilla,
Dash salt,
Directions:
Heat oven to 350 deg.F. For bread, in large mixer bowl combine brown
sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often,
until creamy, 1 to 2 minutes. Add 1 cup melted chocolate chips and
eggs; continue beating until well mixed, 1 to 2 minutes. Add flour,
applesauce, baking powder, baking soda and 2 tsp vanilla. Reduce
speed to low; continue beating, scraping bowl often, until creamy, 1
to 2 minutes. By hand, stir in 1/2 cup chocolate chips. Spoon batter
into 5 greased 5 1/2 x 3-inch mini-loaf pans. Bake for 35 to 42
minutes or until center crack is dry when touched. Cool 10 minutes.
Remove from pans. (Bread can be frozen unglazed. Remove from
freezer; bring to room temperature before glazing.) For glaze, in
2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp butter and
water. Cook over low heat, stirring constantly, until melted and
smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp vanilla
and salt until smooth and creamy. Drizzle _each_ warm loaf with
glaze. Cool completely. Source: Kyosho Connick, FidoNet Cooking Echo
Source from luhu.jp
sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often,
until creamy, 1 to 2 minutes. Add 1 cup melted chocolate chips and
eggs; continue beating until well mixed, 1 to 2 minutes. Add flour,
applesauce, baking powder, baking soda and 2 tsp vanilla. Reduce
speed to low; continue beating, scraping bowl often, until creamy, 1
to 2 minutes. By hand, stir in 1/2 cup chocolate chips. Spoon batter
into 5 greased 5 1/2 x 3-inch mini-loaf pans. Bake for 35 to 42
minutes or until center crack is dry when touched. Cool 10 minutes.
Remove from pans. (Bread can be frozen unglazed. Remove from
freezer; bring to room temperature before glazing.) For glaze, in
2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp butter and
water. Cook over low heat, stirring constantly, until melted and
smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp vanilla
and salt until smooth and creamy. Drizzle _each_ warm loaf with
glaze. Cool completely. Source: Kyosho Connick, FidoNet Cooking Echo
Source from luhu.jp