Chocolate Chip Bread
Submitted by nanmka
Soft yeasted bread with cinnamon, brown sugar, and a full cup of chocolate chips mixed right into the dough. Made in a bread machine or shaped by hand into two loaves. Slice it warm and watch the chocolate stretch.
YIELD
2 loavesPREP
5 minCOOK
40 minREADY
1 hrsBread machine meets chocolate chip cookie in this soft, lightly sweet loaf that smells like a bakery when it’s baking.
The dough is a simple white bread enriched with butter, egg, milk, and a touch of brown sugar and cinnamon.
Chocolate chips go in during the last few minutes of kneading so they stay whole instead of melting into the dough and turning it muddy.
You can let the bread machine do all the work, or pull the dough out after the second knead, split it into two small loaves, and bake them in the oven.
Kitchen Tips
- Add the chocolate chips at the beep, not at the beginning. Early addition means they get pulverized by the paddle and you lose those melty pockets.
- If baking in the oven, let the loaves rise until doubled. Cutting the rise short gives you dense, heavy bread.
- All ingredients should be at room temperature for the best rise. Cold milk or eggs slow down the yeast.
- This bread makes outstanding French toast the next morning. Just saying.
Ingredients
Directions
Place all ingredients except chocolate chips into the pan in the order listed, select white bread and push “Start".
When the machine “beeps” 5 minutes from the end of the second kneading, add the chocolate chips.
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350℉ (180℃) F for 35 to 40 min.
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