Reviewed: Nov. 5, 2009

I did not follow this exact recipe, but close enough. Everyone LOVES it

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elangtry

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Reviewed: Oct. 14, 2009

I have failed miserably at many bread recipes. This however seems fool-proof and delicious!

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Hatchi

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Reviewed: Oct. 13, 2009

So good and smelled WONDERFUL!! Followed others suggestions and froze the chocolate chips first. Otherwise followed directions as stated. So good right out of the bread machine but by the next day is was a little dry already so eat it right away...it's not hard!

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JenMaye

Cooking Level: Expert

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Reviewed: Sep. 12, 2009

I would make this again just for the heavenly smell of it when it bakes! I froze my chocolate chips and added them by hand (after the mixing cycle of my bread machine, then put it right back into the bread machine). what a special bread! I did it without cinnamon just to have the pure chocolate flavor, but I will try it with cinnamon next time. I will be making this again and again.

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MIKALA79

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Reviewed: May 10, 2009

This bread is great! I added 1 cup of coconut flakes and it was to die for. Will definitely make again.

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gMowry

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Reviewed: Apr. 30, 2009

I really liked this. Good warm with butter. Next time I am adding more cinnamon and a little more chocolate chips. I also used frozen chips, per the previous reviews. Worked well.

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Angela B.

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

The chocolate chips really do need to be frozen. I also suggest that you add the chips at the last minute of the stir in stage. In my bread maker the chips melted before it baked the first time I made this. I then added the chips in right before it started the rise cycle and it worked great.

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AliKat

Cooking Level: Professional

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Reviewed: Feb. 23, 2009

I cannot BELIEVE how great this turned out!!! Amazing!!!! I didn't even use bread flour, I used regular, and it still came out fantastic. I froze the chips just like the others suggested, and it worked out beautifully. It was GONE in one day! So good! Next time I will add a bit more chocolate chips, or some dried cranberries. DELICIOUS!!

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Melina

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Atascadero, California, USA

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Reviewed: Apr. 14, 2008

I can't give this a 5 because I changed several things. I omitted the cinnamon and added a little vanilla. I froze the chips and added then at the "add nuts" signal and they did not melt very much. I ended up having to add 3/8 cup more flour as after 5 minutes kneading it was way too liquidy! Perhaps I mismeasured the liquids. I reduced the chips to 3/4 cup and added 1/4 cup chopped macadamia nuts. Good texture and flavor.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

Great bread. Perfect texture, soft with chips swirled through. Don't add chips until 2nd kneading. I actually used 3/4 cup mini chips and 3/4 cup regular semi-sweet. We love chocolate! Just needs a pinch of cinnamon.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Jan. 4, 2008

This recipe is good. The bread has a light texture texture. I followed the others suggestions of freezing the chocolate chips. It turned out very well I will make this recipe again.

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Mishimee

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 9, 2007

I added the chocolate chips at the beep for the add-in cycle and wound up with chocolate bread (after reading the other reviews, I realize I should've frozen them first). My son loves it, but my husband and I both think it is just "ok". Sorry!

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FAMILYJEANS

Cooking Level: Expert

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Reviewed: Sep. 22, 2007

Followed the recipie but used frozen chips and it came out great!

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Carolyn

Cooking Level: Intermediate

Living In: Blairstown, New Jersey, USA

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Reviewed: Jul. 18, 2007

This is a great recipe although I did a few things differently. I used the dough cycle on my bread machine and followed the ingredients list exactly, keeping the chocolate chips in the refrigerator to keep them cold and prevent melting. On the advice of other reviewers I did not put them in during the "add in" beeper. I let the dough finish the full dough cycle in the machine, then took it out and divided into three loaves for my small loaf pans. I kneaded the cold chocolate chips into the three loaves (this was tricky as the chips did not want to "stick" in the dough evenly, but with some patience you can do it). I let the loaves rise for another 45 minutes or so, then baked at 350* in my oven for about 30 minutes. Wow!!! The chocolate chips were perfectly placed and the bread was delicious! I think it's best warm straight out of the oven. This was a big hit in my house and I will definitely be making it again! Thanks for a fabulous recipe!

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auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 1, 2005

This is a real good bread that isn't too sweet or heavy in fat, but has a nice chocolate flavor. I've made it many times and eat it as a desert bread with butter, heated or toasted. Good one, Heather!

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DoughBoy

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Reviewed: Sep. 30, 2005

I tried this recipe out on my new bread machine, and I think it turned out well. The chocolate chips do melt during kneeding, and since I wanted chips throughout the bread I added more during the second rise cycle. I think it would actually make a great cinnamon raison bread if I substitute raisins for chocolate chips. My bf's only complaint was that it was a little dry, so I may experiment a little with the ingredients to get a moister bread.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 28, 2005

Good bread- the chips melted even though I thought I had waited long enough! good flavor still!

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SAPATTEN

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Apr. 22, 2005

Excellent recipe! I substituted vanilla for the cinnamon and used white chocolate chips. I used the fruit/nut setting on my machine with light crust and it turned out great. Thanks!

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KTUCCI

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Reviewed: Jan. 15, 2005

I tried this recipe FOUR TIMES before it worked out for me. #1...Put everything in the bread machine except the chocolate chips. Waited for the fruit/nut timer to go off. TV on loud. Missed timer. Resulting bread sweet and moist, but chipless. #2...Put everything in the bread machine, including chips. Chips melted. Had chocolate bread. Both Boyfriend and I didn't like it. #3...Put everything in bread machine except chips. Waited for timer. Added chips. Chips STILL MELTED. Was disgusted with self. Threw batter away. #4...Added all ingredients except chips to bread machine. Selected dough only. When dough was finished, kneaded chips into dough (it was VERY STICKY), put it in a greased and floured 10" bread pan, let it rise a bit, baked it at 350 for about a half hour. The resulting bread was moist and nicely speckled with gooey chocolate chips. WHEW!!! :) Next time I make it, I will make the dough only, knead in the chips, and then select the bake only function to bake it in the bread machine. It cooks more evenly in the machine, it seems. Learn from my mistakes: if in fact you want chocolate CHIp bread, and not chocolate bread, you'll need to knead. Best of luck and thanks Heather for your recipe. My boyfriend is happy!!!!

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AIMEELEE76

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Reviewed: Jun. 30, 2004

Few things I did different - I forgot to add the chocolate chips in last and added them with the wet ingredients so it turned the whole dough a chocolate brown and also made it too wet so I added more flour. I let the bread machine do the kneading but took it out for the bake cycle and added some more chocolate chips. It just came out of the oven (32 minutes at 350) and we had melty double chocolatey bread - mmmmm!! I also used 2 tblsp. vegetable oil instead of the butter because I didn't have the butter. It does have a very subtle but definently there cinnamon flavor, it almost should be called Cinammon Chocolate Chip Bread, except that I'm not a big cinnamon fan and I love this bread so that name would probably have turned me off. Next time I would wait to put the chocolate chips in - the chocolate bread is good but I think I used close to 2 cups of chocolate chips, too much to be anywhere near good for you. I would still bake it in the oven, but I would let it cool in the pan instead of taking it out right away so that we would get chocolate chips instead of a chocolate ribbon. Definently will be making again when I'm craving something chocolatey and sweet and don't have the butter to make cookies :) ! Thanks Heather!

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sundrops

Home Town: Marble Falls, Texas, USA

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Chocolate Chip Bread II

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