Chocolate Batter Bread Bread Machine
Indulge in the irresistible decadence of Chocolate Batter Bread, effortlessly crafted in your bread machine for a foolproof treat every time. This moist and tender loaf combines rich Dutch-processed cocoa powder, sweet chocolate chips, and a blend of granulated and brown sugars for the ultimate balance of sweetness and depth. With a quick 10-minute prep time, the bread machine handles the mixing and kneading, while a final bake in the oven ensures a perfect crust and melt-in-your-mouth interior. Perfect as a dessert, breakfast treat, or afternoon snack, this recipe is a must-try for chocolate lovers. Serve slices warm or at room temperature, paired with a steaming cup of coffee or a dollop of whipped cream.
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Recipe Information
Ingredients
- 0.75 cup Warm milk
- 2 tablespoons Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.25 cup Dutch-processed cocoa powder
- 0.25 cup Granulated sugar
- 2 tablespoons Brown sugar
- 0.5 teaspoon Salt
- 1.25 teaspoons Instant yeast
- 0.33 cup Chocolate chips
Instructions
In the bread machine pan, pour the warm milk, vegetable oil, and vanilla extract.
Crack the egg into the liquid mixture in the bread machine pan.
Add the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, brown sugar, and salt into the bread machine pan, covering the wet ingredients completely.
Make a small well in the center of the dry ingredients and add the instant yeast. Ensure it doesn't come into contact with the liquids at this stage.
Place the pan into the bread machine and select the 'Dough' or 'Batter' setting (depending on your model). Start the machine.
Once the machine begins kneading, use a spatula (if needed) to scrape down the sides of the pan to ensure all ingredients are incorporated evenly.
About 5 minutes before the end of the kneading cycle, add the chocolate chips, allowing them to fold into the dough.
Once the machine signals that the cycle is complete, transfer the batter to a greased and parchment-lined loaf pan.
Preheat your oven to 350°F (175°C). Let the batter rest in the loaf pan for about 15 minutes while the oven heats up.
Bake the bread in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 119.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 398 mg | 31% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1793 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
