Pain Rapide au Chocolat (Quick Chocolate Bread)

 I love chocolate bread. Love it!! So when I found this recipe in Bernard Clayton's bread book, I had to try it!

4 ounces unsweetened chocolate

1/2 cup (I stick) butter

4 eggs

2/3 cup honey

2 cups fresh or instant mashed potatoes

1/2 cup brandy, rum, or orange juice

2 teaspoons each vanilla extract and grated orange zest

21/4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 large (9"-x-5") or 2 small (7"-x-3") loaf pans, greased orTeflon, lined down one side and up the other with greased wax or parchment paper

Preheat the oven to 350°.

In a double boiler melt the chocolate and butter. Set aside for the moment.

In a medium bowl beat the eggs until they are thick and light­colored. Fold in the honey, mashed potatoes, brandy, rum, or orange juice, vanilla extract, and orange zest. Stir in the chocolate-butter mixture.

In a separate bowl mix together the flour, baking powder, and salt.

Stir 2 cups into the chocolate mixture. The mixture should be a heavy batter. If thin, add the remaining 1/4 cup flour. Stir gently just until moistened.

Pour or spoon the batter into the prepared panes). Push the batter into the corners and smooth the loaves with a rubber spatula.

Place the loaves on the middle shelf of the oven and bake for 1 hour. Test the loaves for doneness with a toothpick, metal skewer, or cake testing pin. If the probe comes out clean and dry, the loaves are done.

Place the pans on a metal rack to cool for 10 minutes before turning the pans on their sides and tugging on the paper to pull the loaves out.