Prior to Peggy Calhoun’s article, Peggy had told me that she made a chocolate bread. As a confessed chocolate addict, I just knew I had to do something with chocolate bread. My first attempt at creating a recipe was a success, and I just knew I had to share my recipe with all of my closeted chocolate addict friends. My oldest daughter, Katie, told me it was good, but asked, “What can you do with it?”
Of course, I answered, “You EAT it, Silly.”
Then, I suggested that it must be good for a peanut butter sandwich. It HAS to be good for it.
Chocolate Addiction Bread
1 1/4 cup milk
2 tbsp canola oil
2 tsp vanilla
1/3 cup of cocoa powder
3 1/3 cup flour
1 TBSP gluten powder
1/4 cup sugar – increase to 1/3 if you want a sweeter bread
1 1/2 tsp salt
2 1/2 tsp active dry yeast
1 cup coarsely chopped pecans
1 cup milk chocolate chips (you can use any flavor chips)
Using bread machine method (as described in the Honey White Bread post), place all liquids into bottom of bread machine pan.
Add coca, flour, gluten powder, sugar, and salt.
Make a well in the middle of dry ingredients, and pour yeast into the well.
Press dough setting on your bread machine.
When the machine makes a beeping noise (this is to let you know you can add other ingredients), add chocolate chips and pecans.
When dough cycle is complete, remove dough from pan and place it into a bread loaf pan sprayed with non-stick cooking spray. Push it down into the pan to make it fit the pan.
Allow to rise in a warm, draft free place for approximately 90 minutes (check on the loaf as rising times may vary) or until loaf rises about an inch above the top of the loaf pan.
When rising is complete, bake in an oven preheated to 375 degrees for 30 minutes.
If you can wait and allow the bread to cool completely before you cut it, the chocolate chips will harden up inside the bread to give you a chocolate chip and pecan texture.
If you can’t wait, I don’t blame you.