Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1
cup granulated sugar
1/2
cup shortening
3/4
cup eggnog or half-and-half
2
teaspoons baking powder
2
teaspoons instant coffee granules or crystals
1
teaspoon vanilla
1/2
teaspoon salt
4
egg yolks
2
oz unsweetened baking chocolate, melted, cooled
1
teaspoon instant coffee granules or crystals
1
tablespoon hot water
1
cup powdered sugar
2
teaspoons butter or margarine, softened
Preparation
Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray; lightly flour.
In large bowl, beat all bread ingredients with electric mixer on medium speed about 30 seconds, scraping bowl constantly, until blended. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Dissolve instant coffee in hot water. In small bowl, mix coffee, powdered sugar and butter until smooth. If necessary, stir in a few drops of hot water until thin enough to drizzle. Drizzle glaze over loaf. To store, wrap in plastic wrap and refrigerate up to 1 week.
