Chocolate Banana Bread
1 c Bananas; mashed
1 1/2 Eggs
3 tb Butter
1 1/2 ts Vanilla extract
1/4 ts Salt
1/2 ts Cinnamon
1 1/2 tb Unsweetened cocoa
3 tb Sugar
3 c Bread flour
2 ts Yeast
3 tb Chopped walnuts; optional
As with any bread which derives liquid from the fruit, watch the dough and add milk or water, if necessary, one Tablespoon at a time, until a nice round ball of dough is formed.
Chocolate Bunny Bread
3 1/4 -3 3/4 cups all-purpose flour
2/3 c Sugar
1/3 c Unsweetened coca powder
2 pk Rapid rise yeast
3/4 ts Salt
2/3 c Milk
1/4 c Water
1/4 c Butter/margarine
1 Egg
1 tb Pure vanilla extract
1/3 c Milk chocolate or peanut butter morsels
Decorations (optional) are Jelly beans, icing
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120-130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach. For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes. Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.
Chocolate Cherry Bread
3/4 c Water
1 1/2 c White bread flour
1/2 c Wheat bread flour
1 tb Dry milk
2 tb Molasses
1 ts Salt
1/3 c Chocolate chips
1/3 c Cherries, dried
2 ts Triple Sec liquor
1/4 ts Orange peel
1 ts Yeast, fast rise or machine or 2 ts Yeast, active dry
Kids love it, but for adults, Chocolate Cherry turns a coffee break into a pleasant interlude. With a sweet topping, it becomes a new dessert bread.
Chocolate Chip and Nut Bread
1 1/2 c Whole Wheat Flour
1 1/2 c Bread Flour
2 tb Dry Milk
1 1/2 ts Sea Salt
1/3 c Toasted and Chopped Almonds
1/3 c Toasted and Ground Almonds
2/3 c Semisweet Choc. Chips
1 c Plus 3 tb. Water
3 tb Honey
2 tb Canola, Sunflower or Safflower Oil
1 ts Almond Extract
4 ts Active Dry Yeast
Add all ingred. at the same time according to your mfg. instructions. Bake on WHOLE WHEAT CYCLE.
Chocolate Chip Bread
1 pk Yeast
3 c Bread flour
2 tb Brown sugar
2 tb White sugar
1 ts Salt
1 ts Cinnamon
4 tb Soft butter
1 Egg
1 c Warm milk
1/4 c Water
1 c Chocolate chips
Put the first 10 ingredients into the pan, select white bread and push start. When the Auto Bakery "beeps" 5 minutes from the end of the second mixing, add the chocolate chips.
Chocolate Chip Grape Nut Bread
1 c Grape nuts
2 c Buttermilk (low fat 1.5%)
2 c Sugar
2 Eggs or 1/2c egg substitute
1/2 ts Salt
3 1/2 c Flour
1 ts Baking soda
2 ts Baking powder
1/2 c Chocolate chips
1 ts Vanilla
Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350 degrees F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or about 20 servings
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