My recent experiment with chocolate coconut bread went well. However, I felt that there were still unexplored areas in terms of combining chocolate with bread making. So I tried another chocolate bread recipe.
Chocolate Bread Recipe for the Bread Machine
1 3/8 Cup milk
1 Egg, lightly beaten
4 ¼ Cups bread flour
2 Tablespoon butter
3 Tablespoons sugar
1 ½ teaspoon salt
2 teaspoons yeast
2/3 Cup chocolate chips
1 Tablespoon unsweetened cocoa
This makes a two pound loaf. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (My Zo says to add the liquid ingredients first.)
Technically speaking, the chips should be added at the add beep. However, I put in all the ingredients at the beginning. I’m just not satisfied with the mixing that occurs during the add beep.
Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If it’s too dry add liquid a tablespoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK. Most of the time though, the above amounts should be just right.
If I had to pick between the two varieties of chocolate bread, I’d pick this one. The chocolate flavor was more pronounced and there was no coconut to toast.
I wanted to mention that different people will have different results with this recipe in terms of how much the chocolate chips melt. It all depends on how hot your bread machine gets. Also, if you use mini chocolate chips then they’ll melt more than the regular kind.