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Bread Machine Chocolate Bread

breadmachinedoublechocolatemilkloafThis Double Chocolate Milk Loaf is as good as that of hand-kneaded - fluffy, soft, bold cocoa flavours with convenience.

Wet Ingredients:
¼ cup butter, melted, cooled to room temperature (60 g)
½ cup + 1 Tbsp. milk, room temperature (140 g)
1 large egg, room temperature (55 g)

Dry Ingredients:
¾ tsp. sea salt (4 g)
¼ cup Monk Fruit Sweetener with Erythritol (Granular) (50 g)
¼ cup unprocessed cocoa powder (25 g)
2½ cups bread flour (310 g)
1½ tsp. bread machine yeast (7 g)

Add-Ins:
½-1 cup semi-sweet chocolate chips (150-300 g)

Unplug the bread machine and remove the bread pan.

Put all wet ingredients in the order listed into the bread pan fitted with the kneading paddle. 

Add all the dry ingredients in the order listed - except the yeast! 

Tap the bread pan to settle the dry ingredients and then level, pushing some of them into the corners. Lock the bread pan into the bread maker. Make an indentation in the center of the dry ingredients and fill with yeast. 

Select the MENU button and use the following program settings:

MENU: French
CRUST: Medium
LOAF: 1.5

Press CONFIRM then the START/STOP button to mix, knead, rise and bake. At the Add-In beep/signal, add the chocolate chips.

When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

Cook's Notes:

  • Resist the temptation to slice the bread right away. The steam trapped by the crust is still baking the bread, inside and releasing that too soon can result in slightly under baked or crumbly bread.
  • The bread will keep for a few days when stored in a bread box or airtight container at room temperature. If you have too much bread or want to bake a second loaf, freeze the bread for up to a month.
  • If you don't have bread machine yeast, you can use active dry yeast, but it needs to be dissolved in water before being added to the machine.
  • When your bread machine has been kneading for a few minutes, check the dough. If it seems too stiff, add 1 tsp. of water and continue checking until it seems soft enough. If too wet, add 1 tsp. flour in small amounts until it seems to be soft yet not sticky.