This is a different kind of loaf and has a smooth texture.
Preheat oven to 325 degrees F (165 degrees C). Grease one 9x5x3 inch loaf pan.
Cream butter and sugar together until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in vanilla, orange rind and juice.
In another bowl, put flour, baking powder, salt, and nutmeg. Stir in grated chocolate and nuts. Pour into first bowl. Stir all together until moistened. Spoon into a greased 9x5x3 inch loaf pan.
Bake in 325 degree F (165 degree C) oven for 1 hour and 15 minutes until a toothpick inserted in center comes out clean. Let stand 10 minutes. Remove loaf from pan to cool on cake rack. Wrap.
Per Serving: 376 calories; protein 6.1g; carbohydrates 39.5g; fat 22.4g; cholesterol 77.5mg; sodium 342.5mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.