Recipe Talk

I had this bread years ago from a baker in Ft.Lauderdale, FL. I recall he only made it when he took orders for it, it was very dark in color, not exactly heavy in texture. The onions were not from dried.... it was as though they were caramelized perhaps...there was a sweet taste... from?? perhaps the onions. It was absolutely delicious and I want to find the recipe and make it since I don't live in Ft. Lauderdale anymore. I do not know the origin of the bread. Any help locating this recipe is appreciated.
Thanks,
Ladyliberty!

SWEET BLACK BREAD

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4 egg yolks

1/2 c. sugar

4 stiffly beaten egg whites

4 oz. cooking chocolate

1/2 c. flour

1 Tbsp. potato flour

1 Tbsp. sugar

Beat together egg yolks and sugar until creamy. Fold in
beaten egg whites. Melt chocolate over low flame and add to
egg mixture. Sift the two flours together and add to batter
slowly. Butter an 8-inch square by 3-inch high cake pan;
sprinkle buttered surface of pan with 1 tablespoon sugar and
spread as evenly as possible and shake out surplus sugar. Pour
batter in pan. Bake in preheated 375 degrees oven for 35 minutes.
This is a delicious black bread and is especially good with
cream cheese or plain butter.

BLACK BREAD

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3 3/4 c. rye flour

3 3/4 c. wheat flour

2 pkg. dry yeast

1/2 c. warm water

1/2 c. cocoa (unsweetened)

1/4 c. sugar

2 Tbsp. caraway seed

2 tsp. salt

2 tsp. instant coffee

1/4 c. vinegar

1/4 c. honey

1/4 c. butter or margarine

Put yeast and water in a bowl. Put 1/2 of flour in a
large bowl; add sugar, caraway seed, salt and coffee. In a
saucepan, put 2 cups water, honey, vinegar, heat until warm.
Add margarine. Add cocoa and blend well. Add rest of flour 1
cup at a time until flour doesn't cling to sides of bowl.
Knead on lightly floured surface for 15 minutes. Place in
greased bowl, cover and let double. Divide in two or leave in
1 large loaf. Cover and let rise. Bake for 40 to 50 minutes
at 350 degrees. Brush with butter when done.

NEW ORLEANS BLACK MUFFINS

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3/4 c. hot water

1/2 c. molasses

1/4 c. milk

2 c. whole wheat flour

1 c. all-purpose flour

3/4 c. sugar

3 Tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 c. coarsely chopped

pecans, dry roasted

In medium-sized bowl, combine hot water and molasses;
blend well. Stir in milk. In a large bowl, sift together
flours, sugar, baking powder, baking soda and salt. Then fold
liquid mixture and pecans into dry mixture. Do not overmix.
Spoon into 12 greased muffin cups and bake at 300 degrees until done,
about 45 minutes. Serve immediately.