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CHOCOLATE CHAI MINI LOAVES Recipe

Ingredients

How to make it

  • Heat oven to 350°F. Grease bottoms only of 3 (5 1/2x3-inch) mini loaf pans; set aside. Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Remove from heat; cool to room temperature.
  • Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in large bowl. Beat at medium speed until creamy. Add chocolate mixture and sour cream. Continue beating until well mixed. Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.
  • Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
  • Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread.
  • *Substitute a spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in a small bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.
  • Make Ahead: Do not glaze bread. After cooling, wrap bread tightly in plastic food wrap. Place in resealable plastic freezer bag for up to 2 months. Thaw wrapped at room temperature. Glaze just before serving.
  • Recipe Tip
  • If you are using glass or dark pans, reduce oven temperature by 25°F. Check for doneness at minimum bake time.
  • Recipe Tip
  • If you are using dark nonstick pans, do not use no-stick cooking spray. Grease bottom only of pans.
  • Recipe Tip
  • To make 1 (9x5-inch) loaf, prepare bread as directed. Bake at 350°F. for 45 to 50 minutes or until toothpick inserted near center comes out clean.

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The Cook

fondantfrenzy Pleasant Hill, CA

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