Chocolate Chip Bread
While I could have posted about
these vegetables that I made today, which were good, honesty prevails upon me to admit that the chocolate chip bread, visible here thanks only to a cookbook photo seeing as we descended upon and devoured the actual product like a pack of famished wolves before a true-life photo could be taken, was better.What can I say? We like our treats around here.
The recipe came from this book, because I think it is entirely appropriate to start baking Christmas-y items once October rolls around. I use my bread machine, so I'll alter the directions to reflect that.CHOCOLATE CHIP BREAD
3/4 c. water
1/4 c. butter
2 eggs
1 t. vanilla
1/4 c. sugar
3 - 3 1/2 c. flour
3 T. cocoa
3/4 t. salt
1/8 t. ground cinnamon
1 package (about 2 1/4 t.) yeast
Place these ten ingredients in bread machine in order listed. Make sure machine is on "dough" setting and press button to start :) Once it starts mixing, check to see if it looks like the amount of flour you've added is enough.
When the dough is done, remove from pan and roll out with floured rolling pin on floured surface to an 18- x 10-inch rectangle. Sprinkle with about 3/4 c. chocolate chips (the recipe in the book called for 1/2 c. semisweet chocolate chunks, but I had chips, not chunks, so that's what I used; I also decided 1/2 c. did not look like nearly enough -- a good decision). Press chips lightly into dough, then roll up starting from shorter side. Fold ends under and place, seam side down, in greased 9- x 5-inch loaf pan. Cover, let rise in warm place for about an hour, until doubled. Bake at 350 degrees for 30 minutes, or until loaf sounds hollow when you tap it. Remove from pan immediately. When cooled, drizzle over this glaze:
GLAZE
1 c. powdered sugar
1 1/2 T. milk
1/2 t. vanilla
Mix all glaze ingredients together.
NOTE: My loaf rose quite a bit while baking, so make sure you bake on a rack toward the bottom of the oven to give it plenty of room.
So what's your favorite thing to bake this time of year?
posted by Lynn at
4:08 PM
12 Comments:
That sounds wonderful! No wonder is disappeared so fast!
The photo from the book has an unimpressive amount of chocolate chunks showing. Thanks for the tip on increasing the amount. I just got a chocolate bread pudding recipe from a friend that uses Challah. I bet it would be great with this bread.
Whoa a yeasted chocolate chip bread! I want to spread some PB on THAT!
Innkeeper Seely, chocolate bread pudding sounds delicious. Hope you'll let me know if you try the recipe (and maybe share it if you like it? she asked hopefully).
I made banana chocolate chip bread which was summarily rejected by the troops because I also made cinnamon rolls at the same time.
Silly me.
What was I thinking?
What a great bread! I would love to make French toast with it!
Methinks Joanne has an excellent idea here! Now - is there a bread machine that will do all that other stuff for me so all I have to do is spread on the PB?!
What can be better than bread with chocolate chips? Thanks for the yummy recipe. I like to bake things with apple cider this time of year.
Bitterroot Mama, baking with apple cider sounds wonderful. I will have to pop over to your site and hunt for recipes. I have a hard time finding true cider (not just apple juice) in the grocery stores around here.
I have to agree with Faith, this would be a great bread for french toast.
Mimi
Mimi and Faith, I like the way you girls think. I've never had chocolate chip French toast, but chocolate chip pancakes are a family favorite. Bet the French toast would be excellent.
I love your blog!!! Thanks for stopping by and commenting...I am following you - and can't wait to try those fudge cookies. I am sure to be trying some of your other recipes, too. I love trying out new recipes.
Post a Comment
Subscribe to Post Comments [Atom]
<< Home