Orange and Chocolate Bread Abm
Indulge in the rich, citrusy sweetness of Orange and Chocolate Bread, a delectable treat made effortlessly in your bread machine (ABM). This recipe marries the zesty brightness of fresh orange juice and zest with the deep, velvety flavor of Dutch-process cocoa and melty chocolate chips. With its soft, tender crumb and aromatic medley of orange and chocolate, this loaf is perfect for breakfast, dessert, or an afternoon snack. The simplicity of bread machine preparation ensures consistent results with minimal effort—just add the ingredients in the recommended order, and let the machine do the work. Serve this loaf warm to enjoy gooey chocolate pockets or at room temperature for a balanced symphony of flavors. Delicious, fragrant, and versatile, this bread will quickly become a family favorite! Keywords: orange and chocolate bread, bread machine recipe, chocolate bread ABM, citrus chocolate loaf, easy homemade bread.
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Recipe Information
Ingredients
- 3 tablespoons Fresh orange juice
- 0.75 cups Water
- 2 teaspoons Orange zest
- 2 tablespoons Unsalted butter
- 0.75 teaspoons Salt
- 3 tablespoons Granulated sugar
- 2.5 cups All-purpose flour
- 2 tablespoons Dutch-process cocoa powder
- 1.25 teaspoons Bread machine yeast (or active dry yeast)
- 0.5 cups Chocolate chips (semi-sweet or milk)
Instructions
Ensure the bread pan and paddle of your bread machine are clean and dry before starting.
Add the following wet ingredients into the bread pan in the order specified for your bread machine model: orange juice, water, zest, and unsalted butter (cut into small chunks).
Sprinkle the dry ingredients over the wet ingredients: start with salt and sugar. Then, add all-purpose flour and cocoa powder, spreading them evenly to cover the liquid.
Create a small well in the center of the flour but avoid exposing the liquid underneath. Add the bread machine yeast into this well.
Place the bread pan into the bread machine, lock it into position, and close the lid.
Select the basic or sweet bread cycle (depending on your machine) with a medium crust setting, if available. Start the cycle.
When the machine signals for add-ins, typically during the kneading phase, add the chocolate chips. If your machine does not signal, add the chips manually a few minutes after kneading begins but do not add them too early to avoid melting completely into the dough.
Once the cycle completes and the bread is baked, carefully remove the bread pan using oven mitts.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve the bread warm or at room temperature. Store leftovers in an airtight container for up to three days at room temperature.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 83 mg | 2% | |
*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.
