Title: Al Forno's Double Chocolate Bread
Categories: Bread
Yield: 12 Servings

1 1/2 c Flour
3/4 c Dutch process cocoa
2 ts Double acting baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Stick butter; softened
1 c Sugar
2 Eggs
1/2 c Sour cream
4 oz Unsweetened chocolate;
-chopped

Preheat oven to 350 degrees. Lightly butter abd flour a 9 by 5 by 3 inch
pan and set aside. Sift together the flour, cocoa, baking powder, baking
soda and salt; set aside. Beat butter and sigar together until light and
fluffy. Add the eggs, one at a time, beating about 1 minute after each
addition. Add the sifted ingredients alternately with the sour cream and
chocolate chunks, beginning and ending with the dry ingredients. (The
batter will be quite thick.) Turn the batter into the prepared loaf pan and
bake 1 hour to 1 hour and 15 minutes. To test, stick a toothpick in the
center; bread is ready when toothpick comes out clean. Let cool in pan 15
minutes and remove. Makes one loaf. (From "Leftovers", page 43).

ALIN@FACSTAFF.WISC.EDU

(ALICE FERRIS)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.