Chocolate Cinnamon Loaf Recipe


Ingredients


KAY BURGER XWSF96A

3/4 cup warm water
1 package yeast
1/4 cup shortening
1 tsp salt
1/4 cup sugar
1 egg
1/3 cup cocoa
2 1/4 cup flour
1 tbsp margarine, to 2 tbs melted, cooled
1 1/2 tsp cinnamon
3 tbsp sugar browned butter icing-
1 1/2 tbsp margarine
3/4 cup confectioners' sugar
1 tbsp cream
1/2 tsp vanilla extract


Directions

In mixer bowl dissolve yeast in warm water. Add shortening, salt,
sugar, egg, cocoa and 1 cup flour. Beat 2 minutes on medium speed on
mixer. Scrape sides and bottom of bowl frequently. Stir in remaining
flour with spoon; blend until smooth. Scrape batter from sides,
cover, let rise in warm place one hour or until double. If kitchen is
cool, place dough on rack over a bowl of hot water and cover.
Stir down batter by beating 25 strokes. Turn out on well-floured
board; dough will be soft. Divide into 8 equal pieces. Shape each
into a ball; roll in butter, then cinnamon-sugar mixture. Place balls
of dough in well-greased loaf pan 9x5x3-inches, 4 lengthwise, 2 and 2
crosswise. Let rise in warm place until double in bulk, about 40
minutes. Bake 375~ for 35 minutes. Remove from pan and frost top
immediately.
Browned Butter Icing. Brown butter in pan over medium heat until a
delicate brown. Blend with sugar; add cream and vanilla and blend
until smooth.

Yummy!! Excitingly different and delicious! Kay.


Servings: 1 servings

 

 

Chocolate Cinnamon Loaf Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Chocolate; Dessert


The History of Recipes

It is possible to track the history of meal recipes way back into history, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Having said that, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.

Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and parsley.

During the next few hundred years, the rich and powerful families of Europe strove to offer the most extravagent banquests, and because of this chefs and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households.

By the advent of the 1900s, cookery publications are greatly in demand as a result of higher levels of literacy, leisure time and having more money.

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We hope you enjoy this Chocolate Cinnamon Loaf recipe.

 


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