Chocolate Chip Bread Recipe

The day Hurricane Sandy was about to hit, right after work I got to working on cooking and baking in case the power, gas, heat, etc went out. I wanted us to be able to eat warm food for one last night before we had to dig into cold Chef Boyardee cans. One of the things I made was chocolate chip bread. It’s really easy, you just have to have patience for the dough to rise. Eat it sliced, toasted, warm, buttered, or as I like to eat it, ripped off in chunks and warm, with a bit of buttercream brushed on it.

Follow recipe for Amish sweet bread. This will yield two loaves:

-2 cups warm water (I just use out of the faucet)

-2/3 cup of white granulated sugar

-salt-the recipe gives a measurement, I just use a big pinch

-1 1/2 TBS yeast

-1/4 cup of oil

-6 cups of bread flour

-chocolate chips or chunks, I just keep adding by eye

Now, after you finish kneading the dough and before you set it to the side to rise, work your chocolate chips into it. Do this by flattening the dough, scattering half the chocolate chips you want to use in a row, roll the dough with the chips and start kneading again. Flatten the dough again, scatter the rest of the chocolate chips, roll and knead.

Form into a loaf or ball and put in a big, well-oiled bowl covered with a damp towel.

It get pretty bulbous after about an hour.

Punch it to redistribute the gas pockets. Punch it hard if someone has done you wrong.

Divide dough into two oiled bread pans and let it rise again for another 30 minutes. Pop into a 350 degree oven and keep checking on it after 20 minutes. Take it out when it is lightly brown, not brown brown.

Aaaaand…that’s pretty much it.

-Joyce Huang

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