...and while it is delicious...and while it smelled wonderful while baking...and while I'm actually getting ready to climb on the Nordic skier to burn up enough calories to have another piece, I've got to say, I think the title is an outright lie. There are a lot of things you can call this recipe, but BREAD shouldn't be one of them.
Help me out here....what's that word for something sweet and fulsome and slightly sinful? Oh, darn...it's right on the tip of my tongue! It has flour and sugar and sour cream and chocolate...oh, and more chocolate? Think, Marilyn, think! One syllable....oh yah, it's called CAKE!!!
Of course, it might have been less bread-like and more cake-like because I substituted bing cherries for the cranberries when I could find neither hide nor hair (hare?) of fresh (or frozen) cranberries at three different stores. Or it could be because I added a cup of toasted walnuts with the dark chocolate pieces.
But I don't think so. Calling something bread don't necessarily make it so.
And on that note, I'll be making this non-bread again.
Baked it in 3 little pans for 35-40 minutes...somewhere in there. Just kept testing until the toothpicks came out dry. And thanks for the tip on using yogurt. I split the sour cream with 1/2 drained yogurt, so that eliminated at least 3 molecules of guilt from the recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=28678
Help me out here....what's that word for something sweet and fulsome and slightly sinful? Oh, darn...it's right on the tip of my tongue! It has flour and sugar and sour cream and chocolate...oh, and more chocolate? Think, Marilyn, think! One syllable....oh yah, it's called CAKE!!!
Of course, it might have been less bread-like and more cake-like because I substituted bing cherries for the cranberries when I could find neither hide nor hair (hare?) of fresh (or frozen) cranberries at three different stores. Or it could be because I added a cup of toasted walnuts with the dark chocolate pieces.
But I don't think so. Calling something bread don't necessarily make it so.
And on that note, I'll be making this non-bread again.
Baked it in 3 little pans for 35-40 minutes...somewhere in there. Just kept testing until the toothpicks came out dry. And thanks for the tip on using yogurt. I split the sour cream with 1/2 drained yogurt, so that eliminated at least 3 molecules of guilt from the recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=28678