The second improvement is a much bigger change, and something I'm kind of dreading: I'd like to include pictures of each dish I've made with the review. You see, I'm so terrible at photography and have pretty much no interest in learning how to improve. We have a little point and shoot camera that takes decent vacation pictures, but close ups of food when there's hardly any natural light? It's gonna be tough. Obviously I'm not going to go back and re-make crappy dishes just for the sake of taking pictures, so this change will be something that starts next time I try a new recipe.
Onward! It's only day 2, after all; better get crackin'.
Buttermilk Chocolate Bread
- 1/2 c butter
- 1 c sugar
- 2 eggs
- 1 1/2 c flour
- 1/2 c cocoa
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 c buttermilk
- Cream butter and sugar in a medium mixing bowl. Add eggs one at a time, beating well after each addition.
- Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.
- Pour into a greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Comments & Modifications:
- The original recipe called for pecans in the batter and chocolate honey butter for spreading. I'm not into nuts in my bread, and I figured the chocolate honey butter was overkill, so I left it out.
- I'm lazy, so I added the dry ingredients and buttermilk all at once. Someday I'd like to do a side-by-side test to see if this even makes a difference.
Verdict: Tasty, but more like chocolate cake than something you'd eat for breakfast. I don't think this bothered Dan though.