Reviewed: May 12, 2009

The idea of chocolate flavored bread is somewhat weird, but toasted with a smear of peanut butter makes this bread interesting. I had hoped it would be sweeter...

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ShirleyMay

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Apopka, Florida, USA

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Reviewed: Apr. 11, 2009

This is an excellent bread. I followed the directions, except used a tablespoon of water instead of the egg yolk. Turned out light, sweet and chocolatey.

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Boesie

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Reviewed: Jun. 7, 2008

Crumbly.

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BRR

Cooking Level: Intermediate

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Reviewed: May 3, 2008

Awesome!!!

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Deni

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Reviewed: May 13, 2007

The bread rised very well, however I had to put more flour. I used only one egg and added chocolate chips. Delicious.

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Dajana K.

Home Town: Trencín, Trenciansky Kraj, Slovakia

Living In: Geneva, Geneve, Switzerland

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Reviewed: May 3, 2007

Deliciously different! I added a little more sugar to mine and it still wasn't very sweet. Tasted like a homemade loaf of bread with a hint of cocoa as an after-taste. My 8yo loved it! Next time I might try adding chocolate chips to the mix for more of a sweet chocolate taste. Thanks for the yummy post!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Apr. 30, 2007

One of my favourite recipes to bring to a potluck -- it's so unusual, and I always get raves. No one can believe it came out of a bread machine. I've made it several times, and it always comes out perfectly. Just be sure to cool the cocoa and boiling water before adding them to the machine, or the heat will kill the yeast. I will agree with other reviewers that you can't expect a brownie or a piece of cake when you eat this. It's less sweet, less dessert-like. It's especially great for when you want something special and different and interesting, but not sugary. In the words of one of my friends: "This doesn't know if it's bread or cake. I'm eating food with an identity disorder!" I love it for that, but apparently not everyone does. Definitely worth a try though!

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Jenn G.

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Sackville, New Brunswick, Canada

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Reviewed: Mar. 4, 2007

The bread was fantastic. It was just a little sweet, but it was excellent with butter or served with a meal. A very flavorful, hearty bread. It's one of my new favorites!

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Haronno

Cooking Level: Beginning

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 21, 2006

Its not that sweet at all, but its really good. It reminds me of the bread you get at Black Angus. I love it!

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Jchetkowski

Cooking Level: Expert

Living In: Roseville, California, USA

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Reviewed: Sep. 2, 2006

Yummy!!!

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D Smith

Cooking Level: Expert

Home Town: Guthrie, Oklahoma, USA

Living In: Wolfforth, Texas, USA

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Reviewed: Jan. 24, 2006

this was stodgy and hard. not nice at all. infact, this is the only form of chocolate that my 2 yr old daughter has ever turned down!

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Jul. 16, 2005

The bread came out quite chocolatey for us, and would have been very good except it had an almost bitter aftertaste. Personally, I think its from the large amount of cocoa powder, but it may be that mine was old. Either way, this isn't a recipe that will be entering my beloved collection.

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Carrie

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: May 1, 2005

Hmmm... I'm not sure I get the point of this bread. It hardly tastes chocolately and it isn't sweet so why not just make plain bread. Or real brownies. Just not what I expected.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 1, 2004

I used freshly ground hard white whole wheat flour. I needed to add an extra 1/3 cup for proper hydration. I mixed it in my bread maker but baked it in two bread pans in the oven. The bread rose high and beautifully light. It made two one-pound loaves. I used slightly less sugar (about 1/2 cup) and left out the one egg yolk. I froze the second loaf for later. The chocolate and sweetness are subtle. Don't expect it to taste like a brownie. My husband and I loved this special treat bread. Thanks for the recipe.

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CYNDIEGRAN

Cooking Level: Expert

Home Town: Whittier, California, USA

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Reviewed: Sep. 5, 2004

I didn't make this in a bread machine, but it rose nicely in a 9 x 5 pan. I added about 1/8 c. extra sugar and 2 T. gluten. I didn't think that it was sweet enough or really very chocolately, but I think if I want that sort of thing, I should make a quick bread. My husband loved this bread though. He said it was great toasted with peanut butter or honey. To each his/her own...

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MACKALLEN

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Reviewed: Feb. 28, 2002

I didn't bother with dissolving the cocoa and the yeast, just put everything in the pan according to manufacturer's directions (for my machine, liquid, flour, then yeast on top). My one complaint is that even though it rose nicely, it didn't expand to touch both ends of my rectangular pan. Be sure to scrape the sides and corners of the pan, especially if you have a rectangular pan.

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