2 cups warm milk
1 3/4 cups bread flour
2 teaspoons salt
1 teaspoon baking powder
1 tablespoon baking soda
1/2 cup butter
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1 cup semisweet chocolate chips
2 tablespoons creamy peanut butter
1/4 cup kirsch
First, preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the milk, flour, salt, baking powder, baking soda and butter. Stir until well blended.
Fill a large 9x5 inch loaf pan with a liquid (not milk). In a medium bowl, beat eggs and margarine until frothy. Beat in chocolate chips and peanut butter, then slowly beat in the flour mixture. Fold in the chopped walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool completely. Allow to cool completely. Pour chocolate filling into loaf.
In a small bowl, beat the kirsch until thickened. Remove from the liquid and beat into the bread batter. Chill bread and spread in a large bowl. Cover with a dry cloth and refrigerate overnight.
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