CHOCOHOLICS DEEPLY DELICIOUS DARK CHOCOLATE RAISIN LOAF (ABM)
Spicy Fruits bread are wonderful, I make them all the time, but sometimes nothing else but chocolate will satisfy! This is based on a Panasonic chocolate loaf, but I didn't think that the standard recipe was chocolatey enough and was too high-fat. This is much lower fat but much more chocolatey. It is wicked! - and it's delicious! (Even for chocaholics that aren't counting the calories). Incidentally I measure this entirely by weight not volume (so I can work out the calories and know exactly how naughty I'm being) so the volume measures are approximations. Including for a very thin glaze of Icing (confectioners) sugar and milk it works out at around 1990 calories for the 765g loaf or 2.6 kCal/g which is pretty excellent - lower than most store-bought fruit loaves let alone the cakes and the chocolate stuff! This is a really indulgent bread that actually is not all that bad for you (provided you don't have it every day :) - certainly a lot better than a candy bar! For serious extra luxury you might like to add a little rum, brandy or possibly sherry in place of some of the water. Yummy!
Provided by Ethan UK
Categories Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Remove pan from bread machine and place on electronic scales and zero them.
- Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
- Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
- Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
- I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
- Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
- I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
- You may need to add a teaspoon-ish of water if the raisins are very dried.
- Bakes approx 1 1/2lb Loaf.
- (Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
- This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.
Nutrition Facts : Calories 252.9, Fat 3, SaturatedFat 1, Cholesterol 0.3, Sodium 256.1, Carbohydrate 51.4, Fiber 3.1, Sugar 12.6, Protein 6.8
RAISIN GINGERBREAD LOAF WITH GINGER ICING
Make and share this Raisin Gingerbread Loaf With Ginger Icing recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 350, butter and flour 9 in sq baking pan.
- To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
- Blend by hand or electric mixer set on low.
- While the mixture is still hot, add the baking soda, egg and raisins.
- In a small bowl.
- re sift the flour with the cinnamon, ginger and cloves.
- Stir into the molasses mixture.
- Add the candied ginger and mix well without incorporating too many bubbles.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
- Cool completely.
- To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
- Add then the sugar and beat until smooth.
- Mix in the vanilla and candied ginger.
- Chill briefly before frosting the gingerbread.
Nutrition Facts : Calories 514.9, Fat 17.5, SaturatedFat 10.7, Cholesterol 76.8, Sodium 230.9, Carbohydrate 87.1, Fiber 1.1, Sugar 60.9, Protein 4.8
CHERRY-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
DENSE & DARK CHOCOLATE LOAF
This cake is mixed and made in a saucepan - how easy is that! It's best eaten on the same day, or within two
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5 and make sure there's a shelf ready in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake's ready, you can use the paper 'wings' at either end to help lift it out.)
- Put the butter and chocolate in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.
- Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the chocolate mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it's ready by poking a skewer into the middle of the cake (see tip, below). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
- Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped chocolate and serve.
Nutrition Facts : Calories 645 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.05 milligram of sodium
DELICIOUS LENTIL LOAF
This yummy dish was passed on to me by a British Rectors wife -it is very delicious, high in protein, and serves as a meat replacement - even my Pro-Meat Husband was convinced and now loves it when I serve him lentil loaf and potatoes! This dish is dompletely vegetarian if made with vegetarian bullion.
Provided by monfortmonfort
Categories Lentil
Time 50m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, heat oil and sauté onion and carrot until tender. Add lentils and enough boiling water to cover the contents. You may need to add some more water while boiling. Add spices, bullion, and yeast extract. Boil about 30 - 40 minutes. (This time varies depending on the type of lentils you use). The lentils should be soft and the mixture should be thick but still have some water in it -almost like cake mix. Take off heat and stir in grated cheese and eggs. Pour into a loaf pan and bake 35 - 45 minutes at 350F until firm. Serve warm as a main dish or put it on bread for a sandwich.
- You can vary the texture by using different varieties of lentils and can even add pinto or another bean to the mix.
- **It can be made without the yeast extract, but this really adds a flavorful zip.
DATE & RAISIN LOAF (OLD BLACK JOE)
This is a lovely, large, moist loaf. It has a great flavour in spite of very few ingredients. This is very economical to make as there are no eggs or butter in it.
Provided by Lizzie in NZ
Categories Quick Breads
Time 1h50m
Yield 1 large loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 160 deg Celsius.
- Line an 8 inch cake tin with baking paper.
- Combine chopped dates, raisins and baking soda in a large bowl.
- Pour in the boiling water, stir. Leave to cool for 10 minutes.
- Add the sugar and stir to dissolve.
- Now, fold in the sifted flour and baking powder until just combined. Don't over mix at this point or the loaf will be tough.
- Bake 160 deg C for approximately 1 1/4 - 1 1/2 hours, or until a toothpick inserted comes out clean.
- Leave in tin to cool for 10 minutes before turning out onto a cooling rack.
Nutrition Facts : Calories 3851.4, Fat 5.6, SaturatedFat 0.8, Sodium 2926.9, Carbohydrate 938.4, Fiber 36.7, Sugar 579.7, Protein 51.3
CHEESY GLUTEN-FREE LOAF (ABM)
Posted in response to request in forum. This is from Cuisinart and designed for a gluten-free cycle, which is 2 hrs 39 minutes long in this machine.
Provided by duonyte
Categories Yeast Breads
Time 2h50m
Yield 1 1 1/2 lb loaf, 12 serving(s)
Number Of Ingredients 17
Steps:
- Add milk, olive oil, eggs, honey and cider vinegar to bread pan.
- Mix all remaining ingredients except for yeast in a large bowl to incorporate, then add to the bread pan.
- Add the yeast. Set to the gluten-free cycle or whichever cycle in your machine that is closest to the time shown above.
- While bread is kneading, scrape down sides with a rubber spatula to make sure all ingredients are incorporated.
- After cycle is completed, remove and allow bread to cool completely before slicing, for best results.
Nutrition Facts : Calories 185.8, Fat 5.5, SaturatedFat 1.8, Cholesterol 41.2, Sodium 278.2, Carbohydrate 28.3, Fiber 1.7, Sugar 5.1, Protein 6.1
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