Tuesday, March 17, 2015

Double Dark Chocolate Bread

I have an excess of buttermilk and have been finding different ways to use it.  What better way than with a decadent dark chocolate bread.  It's moist and you get an extra treat with dark chocolate chips mixed throughout and in every bite.  

Double Dark Chocolate Bread

1/2 cup butter, softened
1 cup sugar
2 extra large eggs
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
1 cup buttermilk
1/2 cup double-dutch dark cocoa

1 cup dark chocolate chips
1 tsp flour

Cream together butter and sugar.  Add in eggs.  Mix in baking powder, soda and salt.  Alternate adding in some of the buttermilk and flour and cocoa.  In a small bowl, mix together the dark chocolate chips and 1 tsp flour.  This will coat them so they do not sink to the bottom of the bread.  Gently fold the chips into the batter.  Pour into a greased bread pan.  Bake for 70 minutes at 350°.