I invented this recipe out of sheer desperation. We were having friends
over for Twelfth Night, and I'd planned to make a chocolate chip yeast
bread for an unusual touch during the meal. Imagine my amazement when, on
Sunday morning, I discovered my shopping list between the refrigerator and
the counter, and my husband sheepishly admitting he hadn't been able to
find it when he went to the store the night before, so he faked it.
Okay, YOU try making chocolate chip bread without milk or chocolate chips!
I substituted and came up with this. It's got a very lovely, challah-like
texture, and is only slightly sweet, despite the quantity of sugar
appearing in the recipe. I made this in a DAK R2D2 model ABM, using the
dough setting. (Yeah, "to taste" is a tough measurement in a recipe for the
ABM, but that's how I did it - I didn't bother measuring...)
Process on dough setting. When cycle is complete, put (plop might be a more
appropriate verb here) into a greased Bundt pan and allow to rise until
doubled in size. Preheat oven to 375, and bake 30 minutes or until just
beginning to brown.
Note: I live in Denver, so your measurements may vary due to difference in
altitude. I usually have to add additional liquid and I swear by wheat
gluten.
Posted to Digest bread-bakers.v097.n004 by phyllis.johnpoll@ncsl.org
(Phyllis Johnpoll) on Jan 14, 1997.
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