American Chocolate Bread
1 1/2 c All-purpose flour or bread flour
1 c Warm water (105 - 115 F)
2 Envelopes dry yeast
2 tb Honey
Dough:
1 c Lukewarm milk (95 F)
3 tb Butter, melted
4 To 5 cups all-purpose flour or bread flour
8 oz Semisweet chocolate, coarsely chopped
1 Egg beaten with 2 Tbs whipping cream (glaze)
Sugar
Makes 8 small loaves
Sponge:
For sponge: Whisk flour, water, yeast and honey in large bowl until smooth. cover with plastic. Let stand in warm draft-free area 1 hour.
For dough: Stir down sponge, using wooden spoon. Blend in milk, butter and salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 1/4 hours.
Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on lightly floured surface until deflated. Pat out to 3/4 inch-thick rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch rectangle. Spread 1 ounce chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and ends to seal. Arrange seam side down in prepared pans. Cover with kitchen towel. Let rise for 15 minutes to lighten.
Preheat oven to 375 degrees F. Brush loaves with egg glaze and sprinkle with sugar. Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes. Immediately remove from pans. Cool on racks 10 minutes. Serve loaves hot.
Banana Chocolate Chip Bread
1/2 c Milk
1/2 c Very ripe bananas; mashed
1 lg Egg
1 tb Butter or margarine
1 ts Salt
3 c Bread flour
1/3 c Semi sweet chocolate pieces
2 ts Bread machine yeast
Add ingredients in order given, adding mashed bananas with milk and chocolate with flour. Basic/white bread cycle. Light color setting.
Banana Nut Chocolate Chip Bread
1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk
Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf.
Barley Bread
1 c Plus 2 tbsp water [80 degrees F.]
2 tb Honey
2 c All purpose flour
1 c Whole wheat flour
1/2 c Barley flour
1 ts Salt
2 ts Cocoa
1 ts Instant coffee
1 tb Butter
2 ts Active dry yeast
Add water and honey to the pan. Add flours, salt, cocoa and coffee to the pan. Tap pan to settle the ingredients and level ingredients with your fingers or a spatula. Place a piece of butter in each corner of the pan. Make a small well in the flour and add the yeast. Program for whole wheat and a dark crust.
Chocolate Apple Bread
Topping:
1 tb Sugar
1/2 ts Cinnamon
1/2 c Chopped walnuts or pecans
Bread:
4 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1 c Butter,softened
2 c Sugar
4 Eggs
2 ts Vanilla extract
1/4 c Buttermilk
3 c Coarsely chopped apples
1 c Chopped walnuts
12 oz Semi-sweet chocolate chips
Topping: In cup, combine sugar, cinnamon and walnuts; set aside. Bread: Preheat oven to 350 degrees F. Grease two 9x5x3" loaf pans. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg; set aside. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into prepared pans. Sprinkle with topping. 3. bake 50-60 minutes until cake tester inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. Makes 2 loaves.
Chocolate Banana Bread
1 c Bananas; mashed
1 1/2 Eggs
3 tb Butter
1 1/2 ts Vanilla extract
1/4 ts Salt
1/2 ts Cinnamon
1 1/2 tb Unsweetened cocoa
3 tb Sugar
3 c Bread flour
2 ts Yeast
3 tb Chopped walnuts; optional
As with any bread which derives liquid from the fruit, watch the dough and add milk or water, if necessary, one Tablespoon at a time, until a nice round ball of dough is formed.
Chocolate Bunny Bread
3 1/4 -3 3/4 cups all-purpose flour
2/3 c Sugar
1/3 c Unsweetened coca powder
2 pk Rapid rise yeast
3/4 ts Salt
2/3 c Milk
1/4 c Water
1/4 c Butter/margarine
1 Egg
1 tb Pure vanilla extract
1/3 c Milk chocolate or peanut butter morsels
Decorations (optional) are Jelly beans, icing
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120-130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach. For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes. Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.
Chocolate Cherry Bread
3/4 c Water
1 1/2 c White bread flour
1/2 c Wheat bread flour
1 tb Dry milk
2 tb Molasses
1 ts Salt
1/3 c Chocolate chips
1/3 c Cherries, dried
2 ts Triple Sec liquor
1/4 ts Orange peel
1 ts Yeast, fast rise or machine or 2 ts Yeast, active dry Kids love it, but for adults, Chocolate Cherry turns a coffee break into a pleasant interlude. With a sweet topping, it becomes a new dessert bread.
Chocolate Chip and Nut Bread
1 1/2 c Whole Wheat Flour
1 1/2 c Bread Flour
2 tb Dry Milk
1 1/2 ts Sea Salt
1/3 c Toasted and Chopped Almonds
1/3 c Toasted and Ground Almonds
2/3 c Semisweet Choc. Chips
1 c Plus 3 tb. Water
3 tb Honey
2 tb Canola, Sunflower or Safflower Oil
1 ts Almond Extract
4 ts Active Dry Yeast
Add all ingred. at the same time according to your mfg. instructions. Bake on WHOLE WHEAT CYCLE.
Chocolate Chip Bread
1 pk Yeast
3 c Bread flour
2 tb Brown sugar
2 tb White sugar
1 ts Salt
1 ts Cinnamon
4 tb Soft butter
1 Egg
1 c Warm milk
1/4 c Water
1 c Chocolate chips
Put the first 10 ingredients into the pan, select white bread and push start. When the Auto Bakery "beeps" 5 minutes from the end of the second mixing, add the chocolate chips.
Chocolate Chip Grape Nut Bread
1 c Grape nuts
2 c Buttermilk (low fat 1.5%)
2 c Sugar
2 Eggs or 1/2c egg substitute
1/2 ts Salt
3 1/2 c Flour
1 ts Baking soda
2 ts Baking powder
1/2 c Chocolate chips
1 ts Vanilla
Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350 degrees F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or about 20 servings.
Chocolate Chip Mandel Bread
3/4 c Sugar
1 c Oil
4 Eggs
3 1/2 c -4 cups flour
1 ts Baking powder
1 ts Vanilla
1 ts Almond flavoring
8 oz Shelled walnuts
12 oz Chocolate chips
In a large bowl, mix together the sugar, oil and eggs. Add the sifted flour, baking powder, vanilla and almond extracts, and mix well. Add the walnuts and the chocolate chips.
Mixture should be very thick and sticky. Shape into two loaves and Mixture should be very thick and sticky. Shape into two loaves and 35 minutes and then remove from oven. Cut into slices while still warm and return to the oven for another 5-10 minutes, or until slices are light brown.
Chocolate Coconut Bread
1 c Heavy cream
1 1/2 Eggs
3 tb Fruit juice concentrate
3 tb Honey
1 1/2 tb Unsweetened cocoa
1/3 ts Salt
1/3 c Coconut flakes
3 tb Vital gluten; optional
3/4 c Wheat flakes
3 c Whole wheat flour
1 1/2 ts Yeast
1/2 c Chocolate chips
1/3 c Chopped nuts
Use Raisin/Mix Cycle and add Chocolate Chips and Chopped nuts when indicated; or 5 minutes prior to the end of the second kneading cycle
Chocolate Cream of Wheat Bread
1 1/2 pound loaf:
1 c Milk
3 tb Butter or margarine
1 1/2 Eggs
1 ts Salt (up to 1 1/2 ts)
1/3 c Sugar
1 1/2 tb Unsweetened cocoa
1 c Cream of wheat; uncooked
2 c Bread flour
1 1/2 ts Active dry yeast
1/3 c Chocolate chips; optional
2 pound loaf:
1 1/3 c Milk
4 tb Butter or margarine
2 Eggs
1 ts Salt (to 2 ts)
1/2 c Sugar
2 tb Unsweetened cocoa
1 1/3 c Cream of wheat; uncooked
2 2/3 c Bread flour
2 ts Active dry yeast
1/2 c Chocolate chips; optional
Add chocolate chips at the beep or appropriate time for your machine.
Cycle: white, sweet, raisin; no timer
Setting: light
Chocolate Lover's Breakfast Bread
3 c Flour
3 Eggs
2 c Sugar
1 c Oil
1 ts Vanilla
1 ts Each: ground cinnamon,
Baking Soda and baking powder
1/2 c Sour cream
2 c Shredded zucchini
1 c Semi-sweet chocolate bits
Combine flour, eggs, sugar, oil, vanilla, cinnamon, baking soda, baking powder and sour cream in a mixing bowl. Beat at medium speed for 2 minutes or until well blended. Stir in zucchini and chocolate bits. Pour batter into 2 well-greased loaf pans and bake at 350 degrees for 1 hour and 15 minutes.
Chocolate Peanut Butter Banana Bread
Filling:
1/4 c Miniature choc. chips
1/4 c Flour
1/4 c Peanut butter
2 tb Sugar
Bread:
1 pk Pillsbury Banana Quick Bread Mix.
1 c Water
3 tb Oil
2 Eggs
1/4 c Mini choc. Chips
Heat oven to 375 degrees. Grease and flour bottom only of 8x4 or 9x5 inch loaf pan In small bowl, combine all filling ingredients; mix well. Set aside. In large bowl, combine all bread ingredients except 1/4 cup choc. chips. Stir 50 to 75 strokes by hand until mix is moistened, stir in 1/4 cup choc. chips. Pour half of batter into greased and floured pan. Sprinkle filling evenly over batter, pour remaining batter over filling. Bake for 55 to 65 minutes for 8x4 inch pan; 45 to 55 minutes for 9x5 inch or until deep golden brown and toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in the refrigerator.
Chocolate Truffle Loaf With Raspberry Sauce
2 c Heavy cream
3 Egg yolks; slightly beaten
16 oz Baker's semisweet chocolate
1/2 c Lt. Karo syrup
1/2 c Butter
1/4 c Powdered sugar
1 ts Vanilla
Sauce:
10 oz Frozen raspberries; pureed and strained
1/3 c Lt. Karo corn syrup
Fresh raspberries for garnish
Line a loaf pan with plastic wrap. Mix a 1/2 C heavy cream with the egg yolks. In a 3 qt pan, melt chocolate, corn syrup and butter over medium heat. Add the egg mixture and cook 3 minutes, stirring constantly. Coll to room temperature. Beat the remaining heavy cream, sugar, and vanilla to soft peak stage. Fold into the chocolate mixture and pour into the lined pan. Refrigerate overnight. Stir the corn syrup into the raspberry puree. Remove chocolate loaf from pan. Serve sliced, topped with puree, a dollop of whipped cream, and a couple of fresh raspberries.
Chocolate Walnut Bread
1 Loaf 1 pound frozen bread dough
4 oz Semisweet chocolate, coarsely chopped
1/2 c Walnuts; chopped
3 tb Honey (or 2 tablespoons)
Preheat oven to 375 degrees. Thaw dough and let rise until twice its original size. Punch down and roll dough out to 6 x 12 inches. Sprinkle chocolate and nuts down the center of the dough, leaving about an inch on all sides. Pull long sides up towards the center and press to seal. Place dough, with seam side on the bottom, into stoneware loaf pan. Evenly spread honey over top. Bake for 50-60 minutes until crust is golden brown. Cool slightly in pan. Remove from pan and cool an additional 10-15 minutes before slicing. Yield: 1 loaf
Chocolate Zucchini Bread
3 Eggs
2 c White sugar
1 c Oil
2 Squares unsweetened chocolate, melted
1 ts Vanilla
2 c Grated zucchini
3 c Flour
1 ts Salt
1 ts Cinnamon
1 1/2 ts Baking powder
1 ts Baking soda
1 c Nuts, ground
Mix eggs, sugar and oil WELL!! Stir in melted chocolate and add vanilla and stir in zucchini. Add dry ingredients slowly and mix well. Pour into 2 9x5x3 inch greased loaf pans. Bake at 350 degrees for 50 minutes or until they test done. Cool and turn out on cake rack to finish cooling.
Chocolate Zucchini Nut Bread
1 c Salad Oil
3 ea Eggs
1 ts Salt
1/4 ts Baking Powder
1 ts Baking Soda
2 oz Baking Chocolate, Melted
2 c Grated, peeled Zucchini
1 c Chopped Nuts
2 c Sugar
3 c Flour
1 ts Cinnamon
1 ts Vanilla
1/2 c chocolate Chips
chocolate into egg mixture along with zucchini and vanilla.
Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350 degrees F for 1 hr.
Orange Chocolate Chip Bread
1/2 c Skim milk
1/2 c Plain nonfat yogurt
1/3 c Sugar
1/4 c Orange juice
1 Egg; slightly beaten
1 tb Orange peel; freshly grated
3 c All-purpose biscuit baking m
1/2 c Hershey's mini chips semi-sweet
Heat oven to 350 degrees F. Grease 9 x 5 x 3-inch loaf pan or spray with vegetable cooking spray. In large bowl, stir together milk, yogurt, sugar, orange juice, egg and orange peel; add baking mix. With spoon, beat until well blended, about 1 min. Stir in small chocolate chips. Pour into prepared pan. Bake 45 to 50 mins or until a wooden pick inserted in center comes out clean. Cool 10 mins; remove from pan to wire rack. Cool completely before slicing. Garnish as desired. Wrap leftover bread in foil or plastic wrap. Store at room temperature or freeze for longer storage. Yield: 1 loaf (16 slices)
Orange Chocolate Tea Bread
1 Stick butter, softened
3/4 c Sugar
2 Eggs
1 tb Plus 1 tsp. grated orange zest
2 tb Orange liqueur such as Grand Marnier
3/4 c Half and half
2 c All-purpose flour
1 tb Baking powder
1/4 ts Salt
1/2 c Chopped walnuts
7 oz Semisweet chocolate, chopped
1 tb Water
Preheat oven to 350 degrees F. Grease or spray a 9x5x3 inch loaf pan.
Cream together the butter and sugar until light and fluffy. Add the eggs and beat well. Beat in orange zest and 1 tablespoon of liqueur. Pour in half-and-half and beat to combine. (Do not be concerned with curdling.)
In another bowl, stir and toss together flour, baking powder, and salt. Add to butter mixture and gently beat just to combine. Stir in nuts and 4 ounces chopped chocolate. Spoon batter into prepared pan and smooth top. Bake 1 hour, until top is golden. Cool in pan on rack. Invert onto serving platter and cool completely. When bread is cool, combine remaining chocolate with water and remaining tablespoon of orange liqueur in heavy saucepan. Place over low heat and melt, stirring constantly. Spread evenly over top and chill to set. Yield: 1 Loaf
Real Chocolate Bread
1 pk Yeast
3 c Flour, bread
1/2 c Sugar
1/4 c Unsweetened cocoa
1 Egg, unbeaten
1/4 c Soft butter or margarine
1/2 ts Vanilla
1 c Milk, warm
Add all the ingredients in the order given, select white bread, and push start.
Splendiferous Chocolate Dessert Bread
1 c Betty Crocker Super Moist Double Chocolate cake mix
1 c All purpose flour
1 c White bread flour
1/2 c Whole wheat bread flour
3 tb Gluten flour
2 tb Sugar
2 tb Oil
1 tb Swirl powder *
2 ts Yeast
1 lg Egg
1/4 c Liquid (half chocolate syrup and half water)
1 c Water
11 oz Mandarin oranges diced
1/3 c Chopped walnuts or almonds
2/3 c Chocolate chips **
1/2 c Coconuts (shredded)
1/3 c Maraschino cherries (diced
Or quartered)
* Swirl powder comes in a separate envelope with the cake mix. ** Use semi-sweet chips Adjust the amounts of fruit, nuts, and chips to suit.
Pat oranges and cherries dry between double layers of paper towels. Add fruits, nuts, and chips, at the beep or near the very end of the second kneading.
Variations: Add more fruit. Use some juice from the oranges in place of water portion of liquid.
Serve plain as a snack or dessert, or, add your favorite topping for added enjoyment.
Super Chocolate Chocolate Bread
1 c Tepid water, PLUS 1 Tablespoon
2 3/4 c Bread flour
2 tb Hot cocoa mix
1 1/2 tb Sugar
1 1/2 ts Salt
1 ts Cinnamon
2 tb Butter, or margarine
2 ts Active dry yeast
1 1/4 c Chocolate chips, added at the *beep
Put all ingredients in your bread maker in the order given by the manufacturer.... Use SWEET CYCLE.