Saturday, February 21, 2009

Chocolate Chip Bread

This Chocolate Chip Bread from the bread machine is a treat that's not too decadent. Since it's a yeast bread, rather than a cake or quick bread, the fat, sugar, and sodium are all at reasonable levels. I reduced the fat a bit and used a blend of pastured butter (from Whole Foods -- I froze several pounds last summer) and canola oil. I also snuck in some whole grain flour. The secret to getting the chocolate chips to stay intact is to freeze them the night before baking the bread. Otherwise, you'll end up with chocolate marble bread or even entirely chocolate bread.

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