Sunday, August 3, 2008

Chocolate Pecan Braid


I recently purchased a Better Homes and Gardens Chocolate (1984) cookbook at Goodwill and found this yeast bread recipe, which turned out beautifully. I had to alter it slightly to be used in a bread machine. It smelled great while it was cooking! Here is the recipe:

2 3/4 cups of flour
1/3 cup unsweetened cocoa powder
1 package active dry yeast
3/4 cup milk
1/2 cup sugar
1/4 cup butter
1/2 t salt
1 egg
1/2 cup finely chopped pecans

Icing:
1 cup powdered sugar
1/4 t vanilla
milk

Maraschino cherries and pecan halves for topping (optional)


Directions:

  1. In bread machine pan, place all ingredients in order as recommended by the manufacturer.
  2. Select the dough setting.
  3. When complete, remove and braid. Allow to rise another 30 minutes (I put mine in a slightly warm oven turned off).
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  5. For icing, in a small bowl stir together 1 cup sifted powdered sugar, vanilla, and enough milk to make icing of drizzling consistency (1 1/2 T).

3 comments:

S for KC said...

Isn't it great when you find an old cookbook filled with new recipes to you! I love reading cookbooks, new and old, to discover new recipes like this one. And, yum, I can imagine what this smelled like while it was being made. Glad to find another Nashville food blog!

Maria said...

This looks great and I bet it tasted even better.

Mama Koala said...

This looks fantastic! Thanks for sharing.