Chocolate Chip Bread II Recipe Reviews - Allrecipes.com (Pg. 3)
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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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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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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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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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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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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Home Town: Marble Falls, Texas, USA

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Reviewed: Jan. 28, 2002
My husband loves it. I have sent tis recipe to many friends. To make it lower in fat I substituted skim milk, 2 egg whites & lower fat margarine. I also use the basic recipe & substitue nuts & raisons for chocoloate chips. Thank you Thankyou. Ann
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