Ingredients
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 *
Directions
* 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
Servings: 32 servings
Chocolate Walnut Butter Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Nut
The History of Recipes
Written recipes as a concept can be observed back into the distant past, in truth as far back as the ancient Egyptians, and maybe even further. However, in the main part, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Continuing our culinary historical journey, there are two books dating from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of food on the menus of the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new herbs and spices created an outbreak in books on cookery, some of which still exist in academic collections. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to offer the most exotic banquets, and because of this chefs and their recipes were highly sought after. Nevertheless, it was during the 1800s that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing popular recipes of the day. When we get to the twentieth century, recipe publications were starting to become popular mostly due to higher levels of literacy, increased leisure time and disposable income. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Walnut Butter Bread recipe.
