One Year Back - Basil Mint Rice
Adapted from the book 'Treasury of Christmas Collection' by Publications International Ltd.
Ingredients:
All Purpose Flour - 3 cups
Unsweetened Cocoa - 3 TBSP
Sugar - 1 cup
Baking Powder - 2 tsp
Baking Soda - 2 tsp
Salt - 1 tsp
Chocolate chips - 1 cup (I used mini chocolate chips 3/4 cups)
Vanilla - 1 tsp
Milk - 1 1/2 cups
Vegetable Oil - 1/3 cup
Egg - 1 Large beaten slightly
Method:
Preheat the oven to 350 F. Spray 4 mini loaves of size 5 X 3 with vegetable oil spray. In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt. Take this mixture about 1 TBSP and coat the chocolate chips with it. In a measuring cup, take the milk. Add Oil, crack the egg to the same measuring cup and whisk together. Add vanilla and whisk one more time. Pour this into the dry mixture and stir to combine. Stir in the chocolate chips. Do not over mix. Divide between the four loaf pans. Bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn it on to wire rack to cool completely.
You can bake this in a 9 X 5 loaf pan. You will have to bake for 60 - 65 minutes or till done. You could bake it in a muffin pan to make 12 muffins. Bake for 22 - 25 minutes.There was an additional 1/2 cup of chopped walnuts in the recipe. I didn't add them since my kids would pick around them.
Enjoy. Pin It
superb...now am loosing count of the dishes I bookmarked from your site.
ReplyDeleteThis post make me wanna bake :) it looks wonderful :)
ReplyDeleteLooks yum!
ReplyDeleteGorgeous looking loaf!!
ReplyDeleteWow perfect loaf,luks too gud...
ReplyDeleteLovely loaves,looks too good.
ReplyDeleteLooks so yummy too good love to eat them all..
ReplyDeleteLooks good
ReplyDeletesoft with crunchy top...very nice
ReplyDeletePerfectly baked. Super soft & moist..
ReplyDeleteSIGNATURE RECIPES & A GIVEAWAY till july 31st 2011
nice recipe champa..i love chocolate will try this soon..can i substitute egg with flax seed meal?
ReplyDeleteThanks everyone.
ReplyDeletePriya,
Yes. It will work very well. You could also use 1/4 cup mashed banana in its place and it should be delicious.
Okk... here's another one from your blog to try.... esp because it is a 'quick' bread!
ReplyDeleteWell, talk about patience!! It is not patience thats behind those scheduling.... what happens with me generally is, i write down the recipe sometime, cook it some other time, if possible, click it, or click whenever i make it again, then the transfer to laptop will happen in bulk, mostly on a later day... then the editing and uploading... So finally, i'll end up with multiple posts on one fine day and after that go missing 'forever'!! Instead, i just distribute the posts and schedule them!! Its is not the patience, but the lack of it, actually :)
I am amazed at how you manage posting so regularly, inspite of your busy schedule...
Oops.. forgot to ask you... is one egg enough for 3 cups of flour? In my case, i'd be using flax meal... But going by your above comment of using 1/4 cup mashed banana, will that be sufficient? Asking this coz, in the banana bread, there is about 2 cups of it for 2 1/2 cups of flour and it had turned out good, as you saw... Thank you so much for clearing all my silly doubts :)
ReplyDeleteSum,
ReplyDeleteYes it will be enough. Quick breads have a lot of leavening agents, so all egg does is bind them. We have so much banana in banana bread because we wanted to make it banana-y (is this a word). Also, when you add so much banana which is basically starch, it adds to volume just like flour.Might not make much sense, but replacing 1 egg in a recipe is very easy. Use 1/4 cup of thick yogurt in its place if you want to preserve the chocolate flavor.
Thanks Champa... yeah.. Yoghurt would be a better option too... Will try out sometime!
ReplyDeleteChampa, this is really such a lovely sight, seriously! and I wanted to ask abt replacing that egg, well I got the answer too..:) I must say you have the patience of a 3 yr old, doing it well when it comes to the things they love..:) ..appreciate the time and effort you take in explaining the science behind each step..Kudos to your impatience in posting this soon, we can enjoy it sooner..
ReplyDeletehi,
ReplyDeleteHow long will these be fresh on room temperature? We will be travelling and I was looking for quick breads that i can take along.
Thanks
Sowmya,
ReplyDeleteWe had it for 3 days and it was still moist and very nice. I don't know how long it will stay but most of the quick breads go dry in 4 - 5 days and I have never kept it longer than that. Hope this helps.
I love this one can make both the egg version and the egg-less one too. Love them both.
ReplyDeleteHI CHAMPA,
ReplyDeleteTHIS IS GOING TO BE BAKED IN MY KITCHEN TODAY. JUST A QUESTION, IF I DON'T HAVE A LOAF PAN OR MUFFIN TRAY WHAT IS THE OPTION FOR ME TO PUT IT? I HAVE MUFFIN TRAY BUT WANT TO TRY WITH ORIGINAL SHAPE. BUT THE LOAF PAN I HAVE IS NOT OF THE GIVEN SIZE HERE.
USUALLY HOW MUCH THE MIX HAS TO BE FILLED? 3/4TH OF THE PAN OR 1/2?? (LIKE IN CAKES WE MAKE IT TILL 3/4TH RIGHT?)
I WILL BAKE THIS ONCE I GET THE REPLY FROM YOU
AND AS I WENT ON READING THE COMMENTS ON THIS POST, I TOO AGREE WITH ALL OTHERS THAT YOU REALLY REALLY HAVE A LOT OF PATIENCE TO MAINTAIN EVERYTHING SO BEAUTIFULLY.
ONE MORE QUESTION.
ReplyDeleteHOW ABOUT USING WHOLE WHEAT FLOUR INSTEAD OF APF? DOES IT TASTES GOOD OR WHAT I WANT PRECISELY IS WILL IT COME OUT WITH A TEXTURE OF BREAD?
WAITING FOR BOTH THE ANSWERS :-)
Nivedita,
ReplyDeleteThanks for the comment. You can bake this in muffin pan or a loaf pan that is bigger than this. This recipe should fit in 9 X 5 loaf pan or 8 X 4 loaf pan. You can fill the pan 3/4 th since the dome will take care of it. Watch out for the baking time though.
Whole wheat flour can be used in place of APF, but the texture might be a little denser. If that is not an issue, go ahead and use whole what flour. Good luck with it and I can't wait to hear how it turned out. You always have such nice stories to tell about your experiences.
hi Champa
ReplyDeletesorry, I could not wait for your answer. I baked the bread. It came out very nice.
But I tried for half the quantity of your recipe. I think thats why it did not rise so much. I have 5*10 pan.
The taste is too good, my kids have kept it for tomorrows lunch box(tomorrow is Saturday and they can take anything they want :-) )
I used APF and I think there is problem with old baking powder it came out little dense. but its ok. my kids enjoyed it. and my next target is your basic white bread with yeast.
Thanks. will update you with my posts.