Baking pan(s) - You can make this in one large 9"x5" baking pan or two 7"x3" pan. If you have the middle size 8"x4" you are going to have to choose between two really low loaves or on good sized one and throwing away some of the batter. Don't try to put all the batter in one 8"x4" it will flow out of the pan as it bakes and make a huge mess!
If you don't have non-stick loaf pans you will need to butter the whole pan, then line the pan with parchment paper, leaving an extra tap of paper sticking up above one of the long sides of the pan. This assures that you will be able to get your loaves out of the pan at the end. Don't skip this step if you don't have non-stick pans!
Method:
Peel, boil and mash your potatoes. Set aside to cool.
Set a rack in the middle of the oven and preheat it to 350 degrees.
In a double boiler melt the chocolate and butter. If you don't have a double boiler, that is cool, just use a heat conductive bowl (metal or glass) and set it over a pot so that the water does not touch the bottom of the bowl. Bring the water to a simmer and hold it there while the chocolate and butter melts. Stir occasionally.
Both ingredients are melts and are nice and smooth remove from the heat and set aside for a moment. In your large mixing bowl or the work bowl of your stand mixer (with the wire whisk attachment) beat the eggs until they are light yellow and thick and foamy, about 3 minutes. This is a good recipe for hand electric beaters if you have them.
Add the honey, mashed potatoes, triple sec or orange juice, vanilla and orange zest. Mix for one minute to combine. If you are using your stand mixer you will want to switch to the flat paddle attachment now. Add the chocolate butter mixture and stir for one minute to fully combine.
In a small bowl combine the flour, salt and baking powder. Add it to the developing batter in three additions, mixing to combine fully before adding more. Every once in a while this batter looks a little thin; if you have a thin batter you can add another ¼ of flour to thicken it up.
Spoon your batter into the prepared pan(s) and smooth down the tops with the back of a wet spoon.
Slip the loaf pan(s) into your hot oven and bake for 1 hour. Test for doneness by inserting a tooth pick in the middle of the loaves. If it comes our clean and dry they are done. If not give them about another five minutes.
Remove from the oven and allow them to stand in the pans for 10 minutes. Then turn them out onto the wire rack to cool completely.
This bread is a real joy to eat and super easy to make. Another recipe to try with your kids or grand-kids.
The flour is yours! |
