---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Walnut Butter Bread
  Categories: Breads, Chocolate
       Yield: 4 servings
  
     1/2 c  Warm water                          4 ea Eggs, room temp.
       1 ea Pk Yeast                           12 tb Bs Butter, softened
     3 1/2 ea Cup Flour				 1 c  Walnuts, chopped (lg.
  pieces)
       1 tb Bs Sugar                            6 oz Chocolate, semisweet *
   1 1/4 ea Tsp Salt                       
  
     Orig-  Servings: 32
     * Use 6-one ounce squares, broken or chopped in large pieces.
       Put the water in a large mixing bowl and sprinkle in the yeast. Stir
     and allow to stand for 5 minutes to dissolve.
       Add the flour, sugar, salt, and eggs to the yeast mixture and beat
     vigorously until well blended. Beat in the butter in Tablespoon sized
     pieces until it is all incorporated and the batter is smooth. Cover
     the bowl with plastic wrap and let the batter rise to double its bulk.
       Stir the batter down and add the walnuts and chocolate pieces. Spoon
     the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans
     should be half full so the loaves will have nicely rounded tops when
     they finish baking) Bake in a preheated 350 oven for about 45 minutes.
     Remove from the oven and allow to rest for 5 minutes, then turn loaves
     out onto racks. Makes 2 loaves; about 16 slices each.
     Source: The Breakfast Book, Marion Cunningham
     Posted by: Pat Finch, August 1991
   
        According to the author this bread “also makes extraordinary french
   toast-just be sure to dip the sliced bread into the egg only briefly so the
   slices don't get soaked through.”
  
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