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Friday, July 29, 2011

Chocolate bread

Last week I was catching up on my Twitter feed at work.  I caught a tweet from Two Peas and Their Pod that said something to the extent of, "Early morning baking before it gets too hot!"

What a lovely way to spend your morning!

I haven't baked in quite some time.  It has been hotter than a pistol lately, and our little kitchen and apartment gets far too hot with the oven running.  But Monday morning I woke up early before work to bake fresh chocolate bread.

My favorite coffee shop in college (as if it was years ago...try months ago) was Bordertown, a non-profit coffee shop nestled in the ever-so-scandalous "frat row."  B-town is adorable, brimming with character, and the best part?  They make the BEST fresh baked goods daily!  I have even been able to nab a few of their recipes myself!

Anyway, Bordertown has this incredibly moist and dense chocolate bread.  I'll have to work on getting the recipe, but the food network's recipe sufficed for my early morning baking session.  The bread was quite good, though not as delish as Bordertown's.  The recipe calls for chocolate chips and pecans; I skipped both and added cinnamon.  If you prefer a richer taste, be sure to go for the chocolate chips and pecans.  I actually think I will try that next time.

Chocolate Bread, modified from the Food Network

2 1/4 C all-purpose flour
2 C sugar
3/4 C unsweetened cocoa powder
1 1/2 t baking powder
1/2 t salt
1 t cinnamon (optional)
1 1/2 C milk
1 C vegetable oil
3 large eggs
1 t vanilla extract
2 C semisweet chocolate chips (optional)
1 1/2 C chopped pecans (optional)

Preheat the oven to 325 and grease two loaf pans.  In a large mixing bowl, beat all dry ingredients with electric mixer until well-combined.


Add milk, oil, eggs and vanilla and beat until thoroughly mixed.


Pour batter in to two greased loaf pans, and bake for approximately 1 hour 15 minutes, or until toothpick comes out clean.

Now that's a pretty darn easy recipe!  Enjoy!



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