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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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OH YEAH BABY Ingredients:
1 cup milk, whole or skim |
2 tablespoons unsalted butter |
1 teaspoon vanilla extract |
3/4 cup semisweet chocolate chips |
1/2 cup walnuts, coarsely chopped |
1 1/2 cup unbleached all-purpose flour |
1 cup semolina flour |
1/3 cup nonfat dry milk |
3 tablespoons sugar |
2 tablespoons cocoa |
1 tablespoon instant expresso |
1/4 teaspoon salt to taste |
1/2 teaspoon baking soda |
1 1/2 teaspoon yeast |
peppermint butter |
1/2 cup unsalted butter, softened |
1 tablespoon confectioners' sugar |
1/2 teaspoon peppermint extract |
Directions:
1. One of my favorite recipes I recommend trying it with Nutella chocolate hazelnut spread (I usually find it by the peanut butter) or with Peppermint Butter.
2. Remember that if the instructions that came with your bread machine call for the leavening to be plaed in the baking pan first, the other dry ingredients should be added next, before the liquid ingredients.
3. Otherwise, pour the milk into the pan and measure in the butter, vanilla extract, chocolate chips and walnuts. Add the all-purpose and semolina flours, the dry milk, sugar, cocoa, instant expresso, salt, baking soda, and if the instructions for your machine so direct, the yeast. If your machine has a separate dispenser for the leavening, spoon the yeast into the dispenser after all the other ingredients have been measured into the baking pan. Use a quick bake cycle for this loaf.
4. I've used entirely all-purpose flour instead of the combination, instant cappucino or extra cocoa instead of espresso, and left out the walnuts and it still tastes great.
5. Peppermint Butter
6. Cream the butter and powdered sugar until smooth. Add the peppermint extract and blend well. Serve with a sprig of fresh mint from the garden.
7. makes 1.5 lb loaf.
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