CHOCOLATE CHIP BREAD ENJOY DAN:

CHOCOLATE CHOCOLATE CHIP BREAD by CHEF DAN:

Yield 1 loaf

INGREDIENTS:

3/4-cup SILK almond milk

1 envelope active dry yeast

6 tablespoons sugar

4 tablespoons butter

1 teaspoon baking soda

1/2- teaspoon baking powder

1/4-cup bittersweet or semi-sweet chocolate

2 teaspoon instant coffee

1 egg

2 teaspoons vanilla

3/4-teaspoon sea salt

1/4-cup cocoa powder

1 cup chocolate chips, chopped

1/2-cup toasted slivered almonds, chopped

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   In bowl sprinkle yeast over the milk, add 1 tablespoon sugar.

2.   Set in warm place for 12-15 minutes until bubbles form on the top.

3.   In a double boiler melts the butter and bittersweet chocolate to the top pan.

4.   Simmer the water in the bottom pan, stirring occasionally until butter and chocolate is melted and smooth.

5.   Remove from heat.

6.   Once the yeast is frothy, mix in remaining sugar, coffee, baking soda, baking powder, egg, vanilla, and sea salt.

7.   Stir in half the flour and cocoa powder, and then pour in the melted butter and chocolate, then remaining flour mixture stirring until well incorporated.

8.   Mix vigorously with a flexible spatula for 5 minutes.

9.   Cover and let rise on top of the refrigerator for 2 hours.

10.                Butter a 9-inch loaf pan.

11.                Stir in chopped chocolate chips and nuts.

12.                Fold the dough over on itself in the bowl for 30 seconds.

13.                Transfer to loaf pan pressing a bit to spread to the corners.

14.                Let rise in warm place for 1 hour.

15.                Bake in pre-heated oven for 35-45 minutes.

16.                With a thermometer, temperature should be 180 degrees.

ENJOY DAN:                                                                            BON-APPETITE!!