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Thursday, December 04, 2008

Another Mouth to Feed - Chocolate Amish Bread

To make a segue from Pricey the Home Seeking Squirrel ~ We've temporarily started parking the car in the garage and have removed the tempting bird feeders from the back yard. We think his/her fuzzy little butt was sleeping in a warm bed at night and setting his/her little squirrel alarm to commute to the back yard every day.

We've placed Havahart traps to capture and release somplace else. I know, KNOW! I'm not going to kill these buggers even though I'm very tempted! Let them live out overfed lives in some park versus squirrel stew or swimming wit' da' fishies. Right now they're doing drive-bys in the Havahart and taunting my husband.

O.k., back on the ranch.

Someone gave me some Amish Bread Starter a few months ago and I've been feeding it and giving away it's offspring like unwanted kittens and puppies. "Take one home, pleeeeease!" I've exhausted my workplace like some sort of twisted (yet yummy) chain letter.

The original Cinnamon Amish Bread recipe is DEVINE; me gusta mucho! But, I've been playing around with the recipe and have been making Chocolate Amish Bread. Incidentally, this is the same starter for the infamous Amish Friendship Bread. I've not seen any recipes online for a chocolate version, so I'm hoping to start something new.

If anyone is interested in a cup of Amish Friendship Bread starter, let me know and I'll mail you some!

This chocolate version, BTW, is fabulous! Dark and chocolatey without being too sweet.

Chocolate Amish Bread

2 cups of Amish Bread Starter
3 eggs
1 cup vegetable oil
1/2 cup milk
1 cup light brown sugar
2 T of instant expresso powder (I use International Delights Swiss Mocha)
1/4 cup cocoa powder
1 1/2 tsp of baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
3 cups all purpose flour
1 box Jello chocolate instant pudding
Cocoa powder sugar (explained below)

For cocoa powder sugar: mix 1/2 cup of regular white sugar with 2 rounded tablespoons of cocoa powder and set aside.

Mix all bread ingredients in a glass or plastic bowl using either a plastic, wooden, or rubber spatula. Do NOT use any metal utensils or bowls!! Mix well until there are no lumps in the batter. Preheat oven to 325 °.

Take 2 regular loaf baking pans and spray with Pam, add just enought cocoa sugar to coat the bottom and sides of pans. Pour bread batter equally into both pans and sprinkle the remaining cocoa sugar over the batter. Bake for 1 hour, or until butter knife inserted comes out clean.

10 comments:

OhioMom said...

Right now they're doing drive-bys in the Havahart and taunting my husband.

ROFLMBO! Reminds me of the time we bought a "squirrel-proof" feeder and then had to rescue the squirrel that got stuck inside of it ... :)

This bread sounds yummy!

Anonymous said...

Hi,OT here , but I just got around to assembling ingredients for your gingerbread Fruitcake (yes, I am a procrastinator!)and wonder if I missed something somehwere-is it supposed to have any ginger in it?

Just the Right Size said...

You could probably add some, it wouldn't hurt. I know there is powdered ginger in the recipe (I think), but the recipe is very versatile.

Candied ginger would be best, maybe 3 tablespoons finely chopped and added to the batter with the raisins. I bet this would be very yummy!

Without the candied ginger, the fruitcake is very dense and does taste like spiked gingerbread (if you use the alcohol)!

Anonymous said...

Thanks for the reply!
That was what threw me off a little is that the recipe did not list ginger in any form.
Wanted to make sure it wasn't a typo (I am the queen of typos!).
I may toss in a teaspoon of dried ginger and certainly some candied.
I make caribbean black fruitcake every year but have been searching for a more american style for years.Making both of yours this year, so we will see :)

thanks again,
Tricia

Marysol said...

Well, I hope I read that right. I've never heard of an Amish chocolate starter, so you may have stumbled onto something pretty amazing.

Btw, thanks for offering to share the starter. I'd give my right arm for some, but I've never had much luck with starters, so I know I'd kill it instantly.

And at the risk of sounding like Nagging Nanette, please, start using your new camera! I can't wait for the day your new food pictures cometh.

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