Ingredients
1 LB LOAF
1 1/2 tsp active dry yeast
2 cup bread flour
3/4 tsp salt
1 1/2 tbsp white sugar
1 1/2 tbsp dark brown sugar
2 tbsp nonfat dry milk plus
2 tsp nonfat dry milk
2 tbsp unsalted butter or margarine
1/2 cup water plus
1 tbsp water
1 tsp vanilla
1 large egg
1 tsp lemon juice
1/3 cup mini, semisweet chocolate
1 chips
1 1/2 LB LOAF
2 1/4 tsp active dry yeast
3 cup bread flour
1 tsp salt
2 tbsp white sugar
2 tbsp dark brown sugar
4 tbsp nonfat dry milk
3 tbsp unsalted butter
1 cup water
1 1/2 tsp vanilla
1 large egg
1 tsp lemon juice
1/2 cup mini, semisweet chocolate
1 chips
Directions
This is untested. For my Hitachi I would probably use less water
than this original recipe calls for.
Important to check the dough while kneading to see if additional
flour may be needed!!!
Depending on machine either your loaf will come out with most of the
chocolate chips whole, of if your bread machine warms up during
kneading and rising, the chocolate chips will melt to produce a
chocolate dough.
Have all ingredients at room temperature. Add ingredients in the
order specified by your machine. Add chocolate chips at the
appropriate moment for your machine. Set bread machine on basic bread
making setting. If possible use light baking cycle, if not use normal
setting.
Ultimate Book
Servings: 1 loaf
Chocolate Chip Bread (Abm) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
We can trace the history of `recipes` way back into the distant past, at least as far back as early Egypt, and possibly even further. In practice though, mostly, these early cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to academics are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Additionally, he informs us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. Over the following few centuries, the rich and powerful families of Europe tried to lay on the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes common in their social group. When we get to the 1900s, cookery publications are increasing in popularity as a result of higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Chocolate Chip Bread (Abm) recipe.
