Sunday, September 28, 2008

Chocolate Almond Bread

Oh, yum.  You have to try this bread.  Celine's 2 for 2 on her most recent bread recipes.  They're both winners, but this is a bread that you can eat without toasting, adding Earth Balance, or anything.  Just the same, you could make a kick ass peanut butter sandwich on it and make your children the most popular kids at the lunchtable.  

Her recipe is for Chocolate Raspberry Bread, but mine is a Chocolate Almond variation.  Here's the recipe again, but with my minor changes.  I take no credit for this recipe- It's all Celine (or at least her adaptations from the Betty Crocker's Bread Machine Cookbook).

Chocolate Almond Bread

makes a 1 1/2-pound loaf = 12 slices

1 cup + 2 T almond milk
2 T margarine
1/2 t pure vanilla extract
1/2 t almond extract
1 1/2 cup bread flour [lightly spooned & leveled]
1 1/2 cup whole wheat flour [same]
1 T vital wheat gluten
1 T soy milk powder
3 T Sucanat
3/4 cup semisweet chocolate chips [they won't melt completely during the baking process, which makes for scrumptious discoveries while biting into the bread.]
3/4 t fine sea salt
1 1/2 t instant-rise yeast
1/3 cup chopped almonds

place all ingredients in your bread machine pan, following the manufacturer’s instructions. select “light crust” & “basic” settings. don’t forget to also select the appropriate loaf size setting. Remove from pan once bread is done baking, let cool completely before slicing and storing.

adapted from Betty Crocker’s Bread Machine Cookbook

Now I don't have a bread machine, but I just followed the adaptations that Celine provided.