MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chocolate-Chunk Bread
 Categories: Quickbreads
      Yield: 12 Servings
 
    1/2 c  Unsalted butter
      2 oz Unsweetened chocolate
      1    3/4 Cup All-purpose flour
      1 c  Granulated sugar
      1 ts Baking soda
    1/2 ts Salt
      1 c  Buttermilk; room
           Temperature
      1 lg Egg; room temperature
      2 ts Vanilla extract
      6 oz Milk chocolate; cut into
    1/2    " pieces
      6 oz Bittersweet or semisweet
           Chocolate; cut into 1/2"
           Pieces
    3/4 c  Toasted coarsely broken
           Walnuts; * see note
 
  1. Preheat oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan. 2.
  In a microwave-safe bowl, heat butter and unsweetened chocolate in a
  microwave oven on HIGH for 1 to 2 minutes, stirring halfway through
  cooking, until chocolate is melted. Let stand at room temperature for
  10 minutes. 3. In a medium-sized bowl, stir together flour, sugar,
  baking soda, and salt. In another bowl, stir together butter mixture,
  buttermilk, egg, and vanilla, until blended. Make a well in the
  center of flour mixture; add buttermilk mixture and stir just to
  combine. Stir in chocolate pieces and walnuts. 4. Scrape batter into
  prepared pan and spread evenly. Bake for 65 to 75 minutes, or until
  bread springs back when lightly touched in center. 5. Remove pan to a
  wire rack. Cool for 10 minutes before removing bread from pan; finish
  cooling on rack. Store completely cooled bread in an airtight
  container at cool room temperature. * This bread freezes well.
  
  * Makes 1 loaf; 12 slices
  
  NOTE: Place walnuts in a single layer on a baking sheet and bake at
  350 degrees for 5 to 7 minutes, shaking sheet a couple of times.
  
  Recipe by: Totally Teabreads---Barbara Allbright and Leslie Weiner
  
  MM by Helen Peagram        by No1WifeMom@aol.com on May 8, 1999,
  converted by MM_Buster v2.0m.
 
MMMMM