Recipe of the Month

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CHOCOLATE CHIP BREAD --ONE BOWL


3 CUPS SELF-RISING FLOUR

3 LARGE EGGS

1 CUP SUGAR

2 CUPS SOUR CREAM

2 CUPS (12 OUNCES) SEMISWEET CHOCOLATE CHIPS


PREHEAT OVEN TO 350 DEGREES

 BEAT EGGS, SUGAR AND SOUR CREAM UNTIL

WELL BLENDED.  GRADUALLY STIR IN FLOUR.

FOLD IN CHOCOLATE CHIPS. 

POUR INTO A GREASED 9x5 INCH LOAF PAN

BAKE UNTIL TOOTHPICK COMES OUT CLEAN, APPROXIMATELY

65-75 MINUTES.

COOL IN PAN 5 MINUTES BEFORE REMOVING 

TO A WIRE RACK TO COOL