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.

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

Reviewer:

Carrie

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Wayne, Nebraska, USA

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.

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

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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.

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

Reviewer:

CYNDIEGRAN

Cooking Level: Expert

Home Town: Whittier, California, USA

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...

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

Reviewer:

MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

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.

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