Reviewed: Nov. 16, 2010

Looked really bad....felt like leather...it was hard..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Malinda

Reviewed: Nov. 16, 2010

Ew! This is the firmest bread I have ever seen. You could bounce the center of this bread off a wall and use the outside to recover your leather chair. Don't waste your time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Regan0999

Cooking Level: Intermediate

Reviewed: Nov. 16, 2010

the bread brick hard on the inside and felt like leather on the outside

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cookingbuddy

Cooking Level: Intermediate

Reviewed: Oct. 20, 2010

While the basic idea of the bread was good I made some of my own changes that I think added to the overall texture and taste. 1/4C of Cocoa and water, 2 1/2tsp Yeast, 1/2C sugar, 2/3C warm water, closer to 4 cups of flour, 1tbsp vanilla, one lunchable size chocolate pudding, 1tsp salt, 2tbsp of oil, and 1 egg. I placed in my bread machine according to directions and then put it on the DOUGH cycle. When completed I took the dough out, punched it down on a floured countertop (it was quite sticky), split it in half (makes 2 smaller loaves or one big loaf), placed in greased bread pans in a warm oven for 30 minutes. Warm oven up to 350 and cook for 25 minutes. I made this this morning and my mom and I have already eaten half a loaf because it is SO good. While it certainly does not taste like brownies, it was moist, filling, and has a delicious chocolaty after taste! It also makes the house smell amazing... I will certainly make this bread again with the changes as it will be AMAZING with a peanutbutter banana sandwich!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

carleescookin

Reviewed: Aug. 17, 2010

I don't use bread machines but used this as a hand made recipe. After the first rise, I rolled it out and spread it with 4 Tbsp of soft butter and then sprinkled it with sugar, (both white and brown), finely chopped walnut, and a little flour then rolled it and baked it. It made an amazing loaf of "swirl" bread. Next time I will leave out the nuts or put them in the dough.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kaliscook

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Kelso, Washington, USA

Reviewed: Apr. 23, 2010

This bread was SOOOO GOOD. The only thing I did was to make it with all whole wheat flour and both whole eggs. The bread was a nice dense bread - but light at the same time (I'm not sure if that makes sense). It was versatile - I was expecting the chocolate to make it a bread only good for butter or jam... But my kids were dipping it in carrot and ginger soup... The chocolate is a nice balance - it's not overpowering - if you eat it alone the chocolate comes out nicely - but it's not so much (like I said) that you can't enjoy it with a cup of soup or for a sandwich. I really really liked this bread - my kids loved it too!!! It was gone in hours... I'm making it again - but lots of loaves that I'll freeze so we'll have it. But keep in mind like other reviewers mentioned. This is bread - it's not a brownie - it's not ooey gooey sticky sweet... It's a nice bread. If you want a dessert, make the brownies... If you want a nice bread - this will do perfectly!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

Reviewed: Feb. 6, 2010

Very good! Both my fiance and I loved it! I don't have a bread machine, so I just made it by hand, like I normally make my bread. More or less followed the given directions of mixing the cocoa and water and the yeast and water, but instead of just throwing everything together, I added 1c of the flour to the yeast water after it sat for a bit, then added the sugar, salt, and oil. After mixing that, I added the chocolate, mixed and added two whole eggs. Then I started adding the rest of the flour, about 1/2 c at a time, until I hit the 3c mark. It was still a little sticky at this point, so I added a few T more, until I could handle the dough. Kneaded the bread as much as I could, but not as much as usual. I put it in a loaf pan and let it rise in a warm oven until it had more or less doubled, then preheated the oven to 375 and baked it for about 25 minutes, although there is a small amount in the middle of the loaf that seems like it didn't cook completely through, and the top is rather dark, so maybe 350 for 30 minutes would have been better. Definitely would try this again!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Physicser

Reviewed: Jan. 16, 2010

We threw this bread out- it wa very bland. Maybe next time I will add some nuts and chips when the beeper goes off.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bettney

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...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ShirleyMay

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Apopka, Florida, USA

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.

Was this review helpful? [ YES ]
6 users found this review helpful