Chocolate Batter Bread Bread Machine Recipes

CHOCOLATE BATTER BREAD (BREAD MACHINE)

Chocolate Batter Bread (Bread Machine) image

Easier than chocolate cake! Moist and not too sweet, this batter bread recipe comes from the White-Westinghouse Bread Machine manual.

Provided by spaghetti_soprano

Categories Quick Breads

Time 2h10m

Yield 1 lb loaf, 8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup butter or 3/4 cup margarine
1/2 cup sugar
3 medium eggs
3 tablespoons milk
1/3 cup chocolate chips
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsweetened cocoa

Steps:

Mix eggs and milk in separate bowl. Set aside.
Mix flour, baking powder, salt, and cocoa in another bowl.
Add all ingredients to the bread pan in order listed above, beginning with butter, then sugar, then egg mixture, then chocolate chips, then flour mixture.
Place bread pan into the bread machine and select batter bread function. Your batter bread will be done in 2 hours.

Nutrition Facts : Calories 384.7, Fat 21.9, SaturatedFat 13.2, Cholesterol 107.9, Sodium 412, Carbohydrate 43.8, Fiber 2.5, Sugar 16.5, Protein 6.7

DOUBLE CHOCOLATE BATTER BREAD

Double Chocolate Batter Bread image

Double chocolate delight! Bake this delicious tangy bread mixed with cocoa and drizzled with chocolate chips.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h40m

Yield 12

Number Of Ingredients 11

Ingredients

3 1/2 cups Gold Medal™ all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 package active dry yeast
1 1/2 cups buttermilk
1/4 cup butter
2 eggs
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
2 teaspoons oil

Steps:

Generously grease 12-cup Bundt® pan. In large bowl, combine 2 1/2 cups of the flour, cocoa, sugar, salt, baking soda and yeast; mix well. In small saucepan, heat buttermilk and butter until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; beat at low speed until moistened. Beat 3 minutes at high speed.
By hand, stir in remaining 1 cup flour and 1 1/2 cups chocolate chips. Spoon dough evenly into greased pan. Cover with plastic wrap and cloth towel; let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
Heat oven to 350°F. Uncover dough; bake 35 to 45 minutes or until toothpick inserted near center comes out clean. Immediately invert bread onto wire rack; remove pan. Cool 45 minutes or until completely cooled.
Place remaining 1/2 cup chocolate chips and oil in resealable food storage freezer plastic bag; seal bag. Knead bag to evenly distribute oil. Microwave on HIGH for 30 to 60 seconds or until melted. Cut small hole in bottom corner of bag. Squeeze bag to drizzle melted chocolate over cooled bread.

Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 24 g

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