Mom's best chocolate chip bread

Yield: 12 Servings

Measure 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


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.

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