1 : c Bisquick
1 : c Milk
1 : c Sugar
1 : Stick Margarine
1 : Large Can Peaches; in Heavy
-Syrup : -Syrup
0: Makes 2 loaves Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve
1: Let stand until foamy, about 10 minutes
2: Melt chocolate and margarine with 1 1/4 cups water in large bowl set over gently simmering water
3: Stir until smooth
4: Remove from over water
5: Blend in molasses, vinegar and salt
6: Mix in cereal
7: Let cool
8: Grease large bowl
9: Blend yeast into cereal mixture
10: Gradually stir in 2 cups all-purpose flour and rye flour
11: Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more all-purpose flour if necessary to form workable dough
12: Add dough to prepared bowl, turning to coat entire surface
13: cover and let rise in warm draft-free area until doubled in volume, about 2 hours
14: Grease two 3x2x7-inch loaf pans
15: Punch dough down
16: Turn out onto lightly floured surface and let rest 3 minutes
17: Knead 3 minutes
18: Divide dough in half
19: Roll each into 7x8-inch rectangle
20: Starting with long side, roll dough up into cylinder
21: Tuck ends under and pinch seam to seal
22: Place seam side down in prepared pans
23: Cover and let rise in warm draft-free area until doubled, about 1 1/2 hours
24: Preheat oven to 375 F
25: Bake until loaves sound hollow when tapped on bottom, about 45 minutes
26: Remove bread from pans
27: Let cool completely on rack before serving
28: Bon Appetit