Chocolate Mint Bread

Your bread machine is about to do something it’s never done before.

This loaf combines bread flour, whole wheat flour, and vital wheat gluten for solid structure, then throws in a splash of creme de menthe and a whole cup of mint chocolate morsels for a bread that blurs the line between bakery and candy store.

The chocolate gets added partway through the cycle so the morsels stay in melty chunks instead of dissolving into the dough.

Slice it warm and the chocolate pulls apart in gooey strings. Toast a day-old slice with a smear of butter and it’s somehow even better.

Pro Tips

• Add the chocolate morsels when the machine signals or about two-thirds through the kneading cycle. Too early and they’ll break down completely.
• The creme de menthe adds a subtle mint flavor, not an overpowering one. Use the green variety for a hint of color in the crumb.
• Vital wheat gluten is key here. It strengthens the dough to handle the weight of the chocolate without collapsing.
• This bread makes outstanding French toast. Dip thick slices in a vanilla egg custard and griddle them until golden.