Reviewed: Feb. 7, 2009

Nice loaf of bread. Light taste. I don't have a bread machine, so I had to guess a little and wound up adding 1/4 cup extra of milk and some almonds and some vital wheat gluten. I baked at 350 for 30 minutes and it came out well, although a tiny bit crispy on the crust. But overall, good.

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jan. 22, 2009

This was only my second loaf of bread to make, the first was honey wheat. I really liked this recipe and will make it again. The cocoa isn't too overpowering, and adds a nice hint of flavor. It was moist and chewy, the family loved it! Good with coffee as a snack bread, you don't even need butter on top.

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Reviewer:

Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 5, 2008

Not a fan. Consistency is good and it is super easy to make, but the cocoa taste is too strong. Of course, I also dislike chocolate chips in my bread, so perhaps another would like this more.

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