Return to Main Recipes Page/Return to Home Page

Bread, Peanut Butter-Chocolate (P, TNT)
Source: "Great Bread Machine Baking," by Marlene Brown
Yield: 1 1-1/2-Pound loaf (quantities in parentheses for 2-pound loaf)

1 cup (1 cup + 2 tablespoons) warm water (80°F)
1/2 cup (1/2 cup) crunchy peanut butter
1/4 cup (1/3 cup) brown sugar, packed
1 teaspoon (1-1/4 teaspoons) salt
1-1/2 teaspoons (2 teaspoons) vanilla extract
3-1/3 cups (4 cups) bread flour, unsifted
1-1/2 teaspoons (2 teaspoons) active dry yeast or bread machine yeast
2/3 cup (1 cup) chocolate chips

Cycle sweet or raisin//nut (delay-bake can be used) crust setting as desired.

Measure ingredients (except chocolate chips) into the bread pan according to the manufacturer's directions for your machine. Measure chocolate chips to add at the beep or when manufacturer directs. Set the CYCLE, LOAF SIZE, and CRUST SETTING. Press START.

After about 5 minutes of kneading, check the consistency of your dough. If dough is not in a smooth round ball, open lid and with machine ON, add liquid a tablespoon at a time if too dry, or add flour a tablespoon at a time if too wet.

Remove the bread promptly from the pan when the machine beeps or on completing the cycle. Cool on rack before slicing.

Poster's Notes:
This is a great bread machine recipe. It is more like cake than bread. The chocolate chips melt partially during baking and give a marbled appearance to the loaf. If you don't want to make motzei, I suggest using soy milk (or milk if you use your machine for dairy) instead of water, though I haven't tried this.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: N/A