1/2 c  Warm water

      1 pk Yeast

  3 1/2 c  Flour

      1 T  Sugar

  1 1/4 t  Salt

      4 ea Eggs, room temp.

     12 T  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