Title: Glazed Triple Chocolate Bread
Categories: Chocolate Bread Dessert
Yield: 5 Servings
| 1/2 | c | Land o lakes butter, softene |
| 2 | | Eggs |
| 1 1/2 | c | Applesauce |
| 1 | ts | Baking soda |
| 1/2 | c | Semi-sweet miniature real ch |
| 1/2 | c | Semi-sweet miniature real ch |
| 5 | ts | Water |
| 1/4 | ts | Vanilla |
| 2/3 | c | Firmly packed brown sugar |
| 1 | c | Semi-sweet miniature real ch |
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 2 | ts | Vanilla ----glaze----- |
| 1 | tb | Land o lakes butter |
| 1/2 | c | Powdered sugar |
| | | Dash salt |
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
Courtesy of Shareware RECIPE CLIPPER 1.1