Bread

 

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 4×7-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.

 

Chocolate Caramel Shortbread

 

1 1/2 c Butter, softened, divided

1/2 c Sifted icing sugar

1/4 ts Salt

1 1/4 c All purpose flour

1 cn Sweetened condensed milk

3 tb Corn syrup

1 ts Vanilla

3 Squares semi sweet chocolate, melted

 

Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,

sugar and salt until fluffy. Add flour, mix well. With floured finger,

press evenly into greased 9 inch square pan. Bake 30-35 minutes or

until lightly browned. Cool slightly. In 2 quart glass measure, with

handle,in microwave oven, melt remaining 1/2 cup butter on high. for

1 minutes. Stir in sweetened condensed milk and corn syrup.

Microwave on high for 6-8 minutes, stirring after each minute, or until

mixture turns a light caramel color. Stir in vanilla. Spread over warm

shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store

covered at room temperature. Makes 24 bars.

 

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 Chip Pumpkin Bread

Ingredients:

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 tablespoons baking soda 1 1/2 teaspoons salt 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts (optional)

Directions:

Preheat oven to 350° F (175° C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Make 3 loaf pans.

 

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

place on either side of a cookie sheet. Bake at 325 degrees F for 30-35

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 8×4 or 9×5

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 8×4 inch pan; 45 to 55 minutes

for 9×5 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 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

 

Put 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 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.