Chocolate Macadamia Nut Bread
Ronnie's Notes
You’ll get wows when you serve this rich-tasting loaf. It’s delicious even without the macadamia nuts.
Difficulty: Challenging
Instructions
Preheat the oven to 350°F.
Grease a 9”×5”×3” loaf pan.
Melt the chocolate in the top part of a double boiler set over near-simmering water, then set it aside to cool.
Sift the flour, baking soda, and salt into a bowl and set it aside.
Beat the sugar and shortening together with a handheld or electric mixer at moderate speed or until the ingredients are well blended.
Add the eggs and vanilla extract and beat the mixture 1– or until smooth and fluffy.
Add 1/3 of the dry ingredients to the egg mixture and blend it in.
Add 1/3 of the buttermilk and blend it in.
Repeat this process two more times until all the flour and buttermilk are used.
Scrape the sides of the bowl once or twice to make sure all of the batter is incorporated.
Stir in the chocolate and the nuts and mix the ingredients for a short time until the color is uniform.
Pour the batter into the prepared pan.
Bake or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan .
Remove the bread from the pan and let it cool on a cake rack.
(c)Breakfast and Brunch Dishes Sometimes you want something more than a quick doughnut and a swallow of coffee for breakfast.
While you may not have time for much more during the week, weekends are the ideal time to begin the day with something good to eat.
If you have weekend guests, you’ll surely want to serve them something tasty but easy.