---------- Recipe via Meal-Master (tm) v8.04
  Categories: Breads, Breakfast
       Yield: 32 servings
     1/2 c  Warm water
       1 pk Yeast
   3 1/2 c  Flour
       1 tb Sugar
   1 1/4 ts Salt
       4 ea Eggs, room temp.
      12 tb Butter, softened
       1 c  Walnuts, chopped (lg. pieces)
       6 oz Chocolate, semisweet *
   * Use 6-one ounce squares, broken or chopped in large
   pieces. Put the water in a large mixing bowl and
   sprinkle in the yeast. Stir and allow to stand for 5
   minutes to dissolve. Add the flour, sugar, salt, and
   eggs to the yeast mixture and beat vigorously until
   well blended. Beat in the butter in Tablespoon sized
   pieces until it is all incorporated and the batter is
   smooth. Cover the bowl with plastic wrap and let the
   batter rise to double its bulk. Stir the batter down
   and add the walnuts and chocolate pieces. Spoon the
   batter into two greased 8 1/2x4 1/2x3-inch loaf pans
   (the pans should be half full so the loaves will have
   nicely rounded tops when they finish baking) Bake in a
   preheated 350 oven for about 45 minutes. Remove from
   the oven and allow to rest for 5 minutes, then turn
   loaves out onto racks. Makes 2 loaves; about 16 slices
   each. Source: The Breakfast Book, Marion Cunningham