It’s not a sweet bread but a fun take on the traditional sandwich loaf. Spread butter, peanut butter, and such on top for a lovely breakfast bread. Or get out of your rut and have a savory sandwich on it.
Chocolate Bread
Ingredients:
- 1¼ cups milk*
- 1 large egg, beaten*
- 2½ Tbsp unsalted butter
- 520 grams of all-purpose or bread flour
- 2 Tbsp granulated sugar
- 1 Tbsp unsweetened cocoa powder
- 1½ tsp fine sea salt
- 2 tsp active dry yeast
- 2/3 cup semi-sweet chocolate chips
Directions:
Add to a Zojirushi bread machine in the order listed, starting with water and ending with the flour. Sprinkle the yeast on top, ensuring it doesn’t touch the liquid.
Set a loaf for standard white bread with a medium crust and, if needed, a 2-pound size.
Check during the first kneading cycle to ensure everything is mixing so the dough is slightly tacky to the touch.
Near the end of the kneading cycle, a set of beeps will alert you to add the chocolate chips. (Most bread machines have a setting to alert you for adding in items like dried fruit, nuts, and such,)
Remove after baking, and let cool on a rack before slicing.
Once fully cooled, store in a sealed bread bag and use within two days for best results.
Makes one loaf.
Notes:
Zojirushi bread machines warm the ingredients for you, while other brands use warm water instead, at the temperature called for, usually around 110*, and stack the ingredients as called for in the manual. Follow your machine’s manual. Items with * should be warmed up if using a standard machine. Let the egg come to room temperature before using.
~Sarah