light chocolate bread

I need to buy a bigger loaf pan. The one that I have has an 8" x 5" x 3" dimension. When I made this chocolate bread, the dough rose so much that it rose above the edge of the pan. That is why the sliced bread has the same shape as that of a slice of button mushroom!

If you like chocolate, you will like this chocolate bread. Unlike other chocolate bread recipes that use cocoa powder, this recipe uses chocolate chips. As you can see from the photograph above, the chocolate chips will blend into the dough and create an even chocolate texture. The bread is very soft and very delicious.

Ingredients

1 cup water
2 tbsp water
2 tbsp butter
1/2 tsp vanilla essence
3/4 cup semi-sweet chocolate chips
3 tbsp brown sugar
1 tbsp dry milk
1 tsp ground cinnamon
3 cups bread flour
1 1/2 tsp instant dry yeast

Method

1. Place all the ingredients (except the bread flour and the yeast) in the bucket of the bread maker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the bread maker machine and set to "dough" cycle. Start the cycle.

5. When the "dough" cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough for another 5 minutes to remove any excess bubbles.

6. Place the dough in a loaf pan that has been greased and lined with baking paper.

7. Cover the pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.

8. Bake in an oven preheated to 175 degrees for 50 minutes.

9. Let the bread cool thoroughly before slicing.

Tip

I used an 8" x 5" x 3" loaf pan. The dough rose above the pan and I ended up with bread that, when sliced, has a shape similar to that of sliced button mushroom. If you do not like the shape of the sliced bread that you see in the photographs above, do use a bigger loaf pan so that the dough will not rise above the edge of the pan.