Double Dark Chocolate Wheat Bread
Since getting my snazzy new bread pan from the in-laws at Christmas, I’ve been making a lot of bread. Seriously, this pan is awesome. However, since I’ve only been using my bread machine to make the dough, I decided to play with my original chocolate chip bread recipe and came up with this one instead.
While I love the chocolate chip bread recipe, I wanted something that was more wheat bread and not so much sweet bread, but was still yummy enough that Jesse would approve. So I took a wheat bread recipe I found that was really tasty and kind of merged it with the chocolate chip bread recipe. I am pretty happy with the way it came out and Jesse totally approves (confirmed by the fact that he’ll eat the entire 13x4x4 loaf in one night if I let him).
Ingredients:
1/4 cup honey
1 cup warm water
1/2 cup milk
2 tbsp butter
1 tsp salt
1/4 cup special dark cocoa powder
2-1/2 cup bread flour
1-1/2 cup wheat flour
2-1/4 tsp active dry yeast
1 cup dark chocolate chips
Directions
- Using a bread machine, mix all the ingredients, except the chocolate chips, per the manufacturers directions. Select Dough cycle; press Start.
- Once the dough is ready, place on a floured surface and knead in a third of the chocolate chips at a time. Keep kneading until all the chocolate chips have been added and the dough is a dark chocolate color (the dough will look white due to the floured surface).
- Place dough into bread pan and place in unheated oven for 30 minutes.
- After the 30 minutes has passed and the dough is still in the oven, heat your oven to 350 degrees F. Bake for 30 minutes once the oven is preheated – ie if it takes 6 minutes to heat up, your timer should say 36 minutes.
- Remove from pan and cool. Store the bread in a tightly sealed container. The loaf fits in this 21 Cup Bread Container perfectly.
Serving Size: One 13x4x4 loaf
Variation: The hubby loves dark chocolate, but any chocolate chip/cocoa powder combination can be used.