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From: holly@hpfcla.UUCP
Newsgroups: net.cooks
Subject: Chocolatier Choc. Bread Recipes
Message-ID: <5400031@hpfcly.UUCP>
Date: Thu, 10-Oct-85 18:13:00 EDT
Article-I.D.: hpfcly.5400031
Posted: Thu Oct 10 18:13:00 1985
Date-Received: Mon, 14-Oct-85 05:44:57 EDT
Organization: 10 Oct 85 16:13:00 MDT
Lines: 40

Here are some more chocolate bread recipes.  These recipes come from the
Vol. 1, No. 3 issue of Chocolatier magazine.  These look wonderful.
 
I may not get them all entered today, but eventually they will all
appear in net.cooks.


ORANGE CHOCOLATE CHIP WHOLEMEAL SCONES

2 cups whole wheat pastry flour (avail. in health food stores)
1 cup unbleached all-purpose flour
1 tsp. cream of tartar
4 tsps. baking powder
1/4 tsp. salt
12 T. (1 1/2 sticks) unsalted butter, chilled and cut into bits
1 egg, slightly beaten
1 cup milk
1 tsp. orange extract
1 tsp. vanilla
1 T. grated orange zest
1/4 cup sugar
1 cup semisweet chocolate morsels

1.  Preheat oven to 375 degrees.  Butter 2 large baking sheets.  In a large
bowl, sift together the flours, cream of tartar, baking powder and salt.
Using a pastry blender or two knives, cut in the butter intil the mixture
resembles coarse meal.

2.  In a small bowl, combine the egg, milk, extracts and orange zest.     
Quickly stir the liquids into the dry ingredients.  Add the sugar and 
chocolate morsels, mixing only enough to blend the ingredients together.

3.  Using about 1/4 cup of dough per scone, drop large tablespoonfuls of
the dough onto the prepared baking sheets, allowing 6 scones per sheet.
Bake for 20 to 25 minutes, reversing the sheet after 10 minutes, and
reducing the heat to 350 degrees for the remaining 10 to 15 minutes of
baking.  The scones will be light on top and golden brown on the bottoms.
They are best served warm, with whipped butter or honey.

(I'll post more later.)