This is for a 1½ pound loaf, since I don’t know if Downith’s machine can handle a two-pounder.
The recipe suggests the basic or sweetbread cycle—add the chocolate chips at the first beep (or the “raisin beep”) or while kneading before the first rise.
1 c. water
1 large egg and 1 egg yolk (this is a challah-like bread)
2 T. vegetable oil
2 t. vanilla
3 c. bread flour
½ c. sugar
¼ c. unsweetened cocoa powder (the recipe says Dutch-process, but I suspect the recipe is a snob)
1 ½ t. salt
1 ¾ t. SAF yeast* or 2 1/4 t. bread machine yeast
½ c. semisweet chocolate chips (plus a handful for sampling while you wait for the beep)
You’ll want to get it out of the pan immediately and let it cool before cutting and consuming, which is next to impossible, but try.**
For those of you without bread machines, these are the conversion directions I found.
Please note: I haven’t tried this myself so I have no idea if it will work—Lyra, if your husband could look these instructions over to see if they make sense, I’d appreciate it. Edited to further note: Lyra’s husband says they look okay to him!
1. Proof the yeast (dissolve the yeast and 1 tablespoon of sugar in warm water from the amount in the recipe).
2. Combine the ingredients (except for the chips) and mix well.
3. Knead the dough until smooth and soft. Add the chips when you’re almost done.
4. Let rise until doubled.
5. Punch down, and shape into a loaf.
6. Place bread in a greased loaf pan, or on a baking sheet for a round loaf.
7. Rise again until doubled.
8. Bake about 350F, depending on your oven and experience.
9. Bake for 40 to 50 minutes or until the loaf sounds hollow when tapped.
10. Remove from pan and cool before cutting.**
*This is apparently a specialty yeast that packs more lift per teaspoon. We use bread machine yeast, because it says “bread machine” on the label and we are a simple people.
**You may want to post armed guards with no sense of smell or just have the burn kit ready.