Mom's best chocolate chip bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Egg substitute or 1 lg egg |
| ¾ | cup | Water |
| 1 | teaspoon | Chocolate extract |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Canola oil |
| ⅓ | cup | Oat flour |
| 2⅔ | cup | Bread flour |
| 2 | tablespoons | Nonfat dry milk |
| 3 | tablespoons | Brown sugar |
| 1 | tablespoon | Lecithin |
| 1 | teaspoon | Yeast |
| ⅓ | cup | Miniature chocolate chips |
Directions
FILLING
Place all ingredients, except for the chocolate chips, into bread machine in proper order. Process on dough cycle. At end of cycle, remove dough to floured board, cover, and let rest for 20 minutes. Roll out into a rectangle, sprinkle with chocolate chips, roll back up into a loaf shape, and place in greased loaf pan. Let rise, covered, for 45 minutes. Just before baking, slash with a lame, and gently brush with a little egg substitute. Bake in preheated 375 degree oven for 30 minutes. Turn out of bread pan onto a cake rack, and cool.
NOTES : Unbelievably good!
Recipe by: Ruth G. (the mom, of course) Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@...> on Nov 30, 1998, converted by MM_Buster v2.0l.