Blake's chocolate bread

4 servings

Ingredients

Quantity Ingredient
1 cup Skim Milk -- warmed
1 1/4 Oz Pack Dry Yeast
½ cup Sugar
¼ teaspoon Salt
2 ounces Unsweetened Chocolate -- melted
1 Egg -- beaten
3 tablespoons Margarine, Reduced-Calorie
3 tablespoons Unsweetened Cocoa Powder
1 teaspoon Chocolate-Flavored Extract
½ teaspoon Almond-Flavored Extract
½ teaspoon Imitation Butter Flavoring
3 cups Bread Flour

Directions

In a medium bowl, combine the milk, yeast, sugar and salt; stir well and let stand for 5 mins. Add the remaining ingredients except the flour, stirring well. Gradually stir in the flour, mixing well. With floured hands, place the dough on a lightly floured surface and knead until it is smooth and slightly sticky to the touch. Place the dough in a large bowl that has been sprayed with nonstick vegetable cooking spray. Sray the top of the dough eith the cooking spray and cover with a clean, dry towel; let stand in a warm place until doubled in size. Remove the towel and, with your fist, punch the dough down, then place it on a lightly floured surface. Divide the dough into 4 equal pieces. Shape each piece into a loaf by pressing down and rolling with the palm of your hand and your fingertips, tucking in the sides while rolling. Spray four 2 x 6 x 3-inch loaf pans with nonstick vegetable cooking spray. Put the dough in pans and cover with a dry towel; allow the dough to rise until it doubles in size again. Meanwhile, preheat the oven to 350 F. Remove the towel and bake the bread for 35 mins. Let the bread cool for 15 mins before serving. Makes four ½ lb. loaves.

Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking

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