Almond Chocolate Chip Bread 1-pound: The Best Almond Chocolate Chip Bread 1-pound Recipe from Cook'n

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	Almond Chocolate Chip Bread 1-pound

Serves: 8

Serving Size: 1 slice
1-Pound Recipe

Print this Recipe

   3/4 cup plus 1 tablespoons water
   1 tablespoon margarine or butter, softened
   1/4 teaspoon vanilla extract
   2 cups bread flour
   1/2 cup semi-sweet chocolate chips
   2 tablespoons sugar
   2 teaspoons dry milk powder
   1/2 teaspoon salt
   1 teaspoon bread machine or quick active dry yeast
   1/4 cup sliced almonds

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Make 1 Pound Recipe with bread machines that use at least 2 cups flour, or make 1 1/2 Pound Recipe with bread machines that use at least 3 cups flour.

Measure carefully, placing all ingredients except almonds in bread machine pan in the order recommended by the manufacturer. Add almonds at the Raisin/Nut signal.

Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

1 Slice: 225 Calories (65 calories from fat); 7g fat (2g saturated); 0mg cholesterol; 320mg sodium; 37g carbohydrate (2g dietary fiber); 5g protein

SUCCESS TIP: If your bread machine has a 2-pound vertical pan, the loaf will be short but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread.

SUCCESS TIP: If your bread machine doesn't have a Raisin/Nut signal, add the almonds 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.

SANDWICH BOARD: Toast the almonds to give this chocolate bread even more almond boost. Sprinkle the almonds in a heavy skillet. Cook over medium-low heat, stirring them frequently, until they are golden brown and you can smell the toasty almond aroma. Pour them out of the skillet so they don't continue to brown, and let them cool before using.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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