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Pain Rapide au Chocolat: Quick Chocolate Bread

It’s Valentines Day for heck’s sakes.  Of course my mind is turning to chocolate.  But, this year has been particularly ridiculous.  First, there were the Triple Dipped Chocolate Covered Strawberries. Then there was that small incidence of the Chocolate Poptarts.  And just today, I pulled from my oven a loaf of this ridculously delicious Chocolate Quick Bread and my world was pretty much complete.  Oh, I know I haven’t left much for my husband to give me.  I’ve treated myself to just about everything a girl could ever hope for.  But, I figure all this chocolate will just leave more of me for him to love on V-Day.

Pain Rapide au Chocolat
Adapted from Bernard Clayton’s New Complete Book of Breads.
4 ounces unsweetened chocolate
1/2 cup butter
4 eggs
1/2 cup brown sugar
2/3 cup honey
2 cups mashed potatoes
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 pound high quality dark chocolate, chopped

In the microwave, melt the unsweetened chocolate and butter together in a small bowl. In a large bowl, beat the eggs until they start to get fluffy. Add the honey, brown sugar, mashed potatoes, orange juice, and vanilla.  Beat in the chocolate-butter mixture.   In a medium bowl, stir together the flour, baking powder, and salt. Slowly add this mixture to the wet mixture.  Stir in chopped chocolate. Pour  this thick batter into three small (7 x 3) loaf pans which have been generously greased and floured.  Bake in an oven preheated to  350 degrees for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.

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